Over viese Indische geurtjes gesproken en mas Henri de klapsuk over de pagar gekaaid heeft heb ik 't op gevangen en 't volgende van gemaakt
Sandung Lamur Petis
Ingredients:
Brisket …………………….. 600 grams or more if required
Sambal Petis ....... 2 tablespoons
Shallots.............. 10 (or 1 large onion if preferred)
Garlic .................8 cloves
Turmeric ....................1 piece, finger length
Bay Leaf ................3 (fresh is best)
Lime Leaves ...............3 (fresh preferably)
Lemongrass 1 stalk (white part only)
Lomboks 6 sliced finely into rings
Salt 2 teaspoons
Palm sugar 3 teaspoons
Pepper 3/4 teaspoon
Ginger 3cm piece, grated
Satan (thick) 1 cup
Kemiri 8 toasted and pureed
Method: Cut meat into pieces .Don’t throw the fatty pieces out ( I think they are the best part), heaps of flavour! Bruise the lemongrass (white part only).grate the turmeric and the ginger and then puree the garlic and the ginger with the shallots (or onion) into a paste.
Heat oil and saute ground spices until fragrant then add the bay and the lime leaves. Then add the meat and stirfry until browned and covered with the bumbu, then add water (about half a litre, more if you use more meat). Cook until sauce thickens and the meat has become tender. (If the meat is not tender enough and the sauce is getting low, add a little more water and continue simmering until nearly done.Then add salt, sugar, pepper, lomboks, kemiri paste, and santan. Cook until the gravy has reduced and become thick. Garnish with some chopped coriander leaves before serving up!
(Don’t forget to increase the ingredients if using more meat, goes without saying h`e, a bit like rendang and just as delicious!)
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di 27 jan 2015 - 3:35
