注册 登录  
 加关注
   显示下一条  |  关闭
温馨提示!由于新浪微博认证机制调整,您的新浪微博帐号绑定已过期,请重新绑定!立即重新绑定新浪微博》  |  关闭

论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

日志

 
 

How to stew Rendang Mutton  

2013-11-07 12:30:42|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

  下载LOFTER 我的照片书  |

Background: Whichever way you cook any kind of meat with water, its flesh is soft and not chewy. In order to give it a good chewy texture, it must left to simmer under low heat for several hours. However, to simmer for several hours requires a lot of patience from you and keeping a constant look-out and stirring it to prevent charring. Yet, the frequent stirring will cause the meat to disintegrate into small pieces. Here is a new found very simple procedure to simmer it without fail.

Secrets:

1) The secret lies in using the ordinary rice cooker to simmer the rendang on "keep warm" mode. Likewise, it can be used to stew all other meat stuff.

2) The use of huadiaojiu to remove unwanted strong aroma, say in Indian curry or spices used.

3) The adding of red wine or huadiaojiu to give it a strong lovely aroma.    

The example used for demonstration is Rendang mutton.

Note: I am not going to write on how to cook curry mutton. This is the preceding process. I focus on the later half process, that is, stew or simmering with low heat.

Procedure: 

1)Use a pair of chopsticks to pick up the mutton pieces and place them neatly into a rice cooker pot.

2)Scoop up a few teaspoon of curry gravy and spread it over the mutton pieces.

3)Add in one or two teaspoons of Huadiaojiu (Chinese vinegar). If you like it, you should replace Huadiaojiu with red wine. Note: The Huadiaojiu or red wine will give the rending a strong good aroma.

4)Put on the lid of the rice cooker. Switch on the cooker as if you are cooking rice.

5)The rice cooker will automatically switch over to keep warm. Important note: The rice cooker keep warm feature made it the perfect appliance for stewing or simmering meat because it can maintain low heat for several hours without you worrying about it.

6)Five to six hours later, the rending is ready to be served.

Finished product:

1)Left: The surface texture is completed dried. Right: turn it over by 90 degrees, the meat is still full of moisture.

2013年11月07日 - 行天之道 - 论老子

 2)Left: Even though I am using small pieces of curry mutton for demo, it did not breakdown into pieces or “hancur” as in the Malay language. Turn it over by 90 degrees, it is moist.

2013年11月07日 - 行天之道 - 论老子

 Comment 1: Do not open up the lid before you are ready to serve it. That is, let it stew for at least 5 hours.

Comment 2: If you want to stew all other kind of meat such as pork, duck, chicken or beef, this is the procedure that you must try because you do not have to check whether its gravy has dried up or the meat is charred or not.

Comment 3: Several friends in both Singapore and Malaysia commented on my cooking. They said, it is more delicious than any restaurant that sell rending mutton.  

Interesting note 1: Every time I cooked rending mutton, just before I go to sleep I cook it in according to this procedure. Early in the morning, the rendang mutton is ready for my breakfast or packed for lunch. Especially, when I open up the lid of the rice cooker, I love its aroma.

Interesting note 2: Actually, I do not have time to cook curry mutton. I choose an Indian restaurant that cooked the best curry mutton. In the evening, I bought a small packet of the curry mutton. Once I reached home, I stewed it into rending mutton. This is called, out-sourcing the tedious process of cooking curry mutton. I specialized in the most difficult part; that is, stewing it dry into rendang mutton.  

  评论这张
 
阅读(143)| 评论(0)
推荐

历史上的今天

在LOFTER的更多文章

评论

<#--最新日志,群博日志--> <#--推荐日志--> <#--引用记录--> <#--博主推荐--> <#--随机阅读--> <#--首页推荐--> <#--历史上的今天--> <#--被推荐日志--> <#--上一篇,下一篇--> <#-- 热度 --> <#-- 网易新闻广告 --> <#--右边模块结构--> <#--评论模块结构--> <#--引用模块结构--> <#--博主发起的投票-->
 
 
 
 
 
 
 
 
 
 
 
 
 
 

页脚

网易公司版权所有 ©1997-2017