ʻO Rendang kekahi o nā meaʻono loa i ka honua. Inā heʻano pāʻaniʻoe, he mea pono e ho'āʻo. Loaʻa ke kumu o Rendang i Indonesian / Malaysian cuisine akā kaulana nō hoʻi ma Thailand, Singapore, Vietnam, Burma, Sri Lanka, a me nā'āina'ē aʻe o'Asia.
Hiki keʻono i ka meaʻai me kaʻono. ʻO ka hōʻoluʻolu o kaʻohana a kaʻu kāne (me nā aʻa ma Malaysia a me Thailand) ka poʻe nāna i launa me aʻuʻaʻole wale i kaʻalani liʻiliʻi akāʻo kā lākou mea huna no ka hanaʻana i ka pipi kūpaʻa. ʻO kēia kahi o kā mākou mau leʻaleʻa punahele a pau loa a ma kēia mau lāʻo kaʻu kāne ke kanaka e hana ana (aʻaʻoleʻo ia he meaʻike maopopo!), E haʻi iāʻoe i keʻano maʻalahi. ʻAe, he lōʻihi ka papa hana, akā he hiki ke hahai i nā alapiʻi a no ka maikaʻi o ka hana. Ma kēia hope aku, eʻoliʻoli anaʻoe i kahi pāʻina momona a mākou iʻike ai he maikaʻi e like me kēlā me kēia haleʻaina hale, aʻoi aʻe paha. Hopeʻoe makemake iā ia e like me kā mākou e hana nei.
Ka mea e pono ai
- 3/4 i ka peli he 1
- 3 i 4 mau kīʻaha (ka moa a me ka pipi)
- 1/2 hiki i ka niu waiu
- Kāleʻa: ka coriander hou
- No ka Hoʻohālikeʻo Rendang:
- 1 ka lāʻau
- lemongrass (keʻala maikaʻi loa i kaʻalani, OR 3 punetēpē ka maloʻo maloʻo maloʻo)
- 1ʻoki (peʻe a me ka paʻi)
- 4 cloves keleka
- 1'āpana'āpana (aiʻole ka'ōpū, ka lima nui)
- 1 i 3'ūlaʻula (e like me keʻano o ka wela e like me kāu curry; de-seeded inā makemakeʻoleʻia ka wela, aiʻole 1/3 a 3/4 tsp kahi malolo maloʻo)
- 1/2 pākeke
- ke kīwaʻi pāʻani (aiʻole e pani i 2 punetēpē lime wai)
- 2 punetēpō ke kōkoʻomaʻu (me nā mea'ē aʻe eʻono)
- 2 punetēpē soy
- 2 teaspoons soy maloo
- 2 punetēpuni
- ka meaʻai iʻa
- 1 kaʻaila o kaʻaila
- 1/2 teaspoon turmeric
- 1 punetēne coriander (heaping, ground)
- 1 kaʻaila kumine
- 1 1/2 teaspoon melani
- 1/4 teaspoon nunu
- 1/4 teaspoon cloves
- 1 teaspoon
- popo'āpae (aiʻole e pākuʻi i hoʻokahi panetena hou meaʻai iʻa)
Pehea e hana ai
- E kau i kahi'āpana bee i loko o ka ipuhao a hoʻouhi me ka hua. E hoʻolālā i ka wela nui a lawe i kahi maʻi. E ho'ēmi i ka mahana i ka liʻiliʻi a me ka uhi. Hoʻomaopopo i ka 30 a 45 mau minuke (hana kēia hana no ka hoʻopili maikaʻi ma mua o ka paʻakikī a iʻole ka rubbery).
- I kēia manawa, hoʻopili i nā mea 'Rendang Paste' i loko o ka meaʻai meaʻai aiʻole ka mea kope nui aiʻole ka mea holoi. E hana pono i ka hanaʻana i kahi paʻi pīpīʻeleʻele a me kaʻala nui (inā hoʻohana i ka mea holoi, hoʻomoʻi i ka hapalua o ka waiu niu i kēia wā e kōkua i nā mea hui).
- I ka manawa e hanaʻia ai ka pīpī (pono e hoʻomaka i keʻano leʻaleʻa i ka wā i puhiʻia ai i kaʻili), e hoʻokaʻawale i ke kāpili aʻokiʻoki i loko o nā pupuhi nui a iʻole nā paʻi. E mālama i 1/2 kīʻaha o ka meaʻai no ka hanaʻana i ka pā a e hoʻokuʻu i ke koena (aiʻole e hoʻohana no nāʻike hou).
- E kau i ka pipi i kahi'okena i kahi wok aiʻole pā nui. E hoʻoulu i ka papa a hoʻonā i ka uhiʻana i ka pipi. Hoʻonohonoho i kahi mahana wela-kiʻekiʻe. Ke hoʻomaka ka paʻiʻana i ka paila, e hoʻopili i nā ukana (1/2 cup) a me ka waiu niu. E hoʻoulu a lawe i kahi maʻi. E ho'ēmi i ke poʻo i ka liʻiliʻi, a hiki i kou maʻalahiʻana. E uhi a hoʻomoʻa i 30 mau minuke aiʻole lōʻihi, e hoʻoulu ai i kēlā me kēia 5 mau minuke aiʻole pēlā, a hiki i ka hauʻoliʻana me ke aloha o ka pipi. Kōkua:ʻO keʻano o ka mīkiniʻoʻoleʻaʻo Rendang,ʻo ia hoʻi keʻano o nā meaʻala e pili ana i kaʻiʻo aʻaʻole nui kaʻaila. Inā makemakeʻoe i kaʻalani iki, hiki iāʻoe ke hoʻonui i ka waiu niu - ponoʻoe e hoʻonui i kahi meaʻai iʻa e mālama ai i ke kukina nui o ka pā.
- E ho'āʻo i ka hōʻailona, e hōʻailona i nā meaʻai iʻa hou ināʻaʻole nui kaʻala o ka paʻakai, aiʻole ka momona a me ka wai lime keʻano paʻakai no kāu meaʻai. ʻO kahi kiʻekiʻe me ka lau coriander a me nā lime hou, a lawelawe pū me ka laiki Jasmine Thai , aʻo kaʻu Coconut Thai Coconut Rice . E hauʻoli!
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 574 |
| Ka nui o ka momona | 30 g |
| Ka momona | 18 g |
| Ka momonaʻole | 8 g |
| ʻO Cholesterol | 88 mg |
| Sodium | 1,942 mg |
| Nā Carbohydrates | 41 g |
| Fiber Dietary | 5 g |
| Pāmua | 39 g |