{"id":138421,"title":"Rendang autentic indonezian de vit\u0103","modified":"2026-06-15T09:29:55+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 de rendang indonezian de vit\u0103, care v\u0103 poart\u0103 direct \u00een Bali, chiar din propria buc\u0103t\u0103rie\n\n\n\nCe este rendangul de vit\u0103?\n\n\n\nRendangul de vit\u0103 este un curry indonezian (din Sumatra), considerat de mul\u021bi regele tuturor curry-urilor! S\u0103 spui c\u0103 este extraordinar de gustos e pu\u021bin spus. Foarte pu\u021bine curry-uri din lume au arome at\u00e2t de incredibil de complexe ca acesta.\n\n\n\nOriginar din Indonezia, sosul acestui curry se prepar\u0103 cu mirodenii parfumate, precum scor\u021bi\u0219oara, cardamomul \u0219i anasonul stelat, dar \u0219i cu ingrediente proaspete aromatice, cum ar fi iarba de l\u0103m\u00e2ie, usturoiul, ghimbirul \u0219i galangalul.\n\n\n\nNasi goreng este un alt mare clasic indonezian, la fel ca \u0219i lumpia\n\n\n\nSpre deosebire de multe alte curry-uri, rendangul de vit\u0103 este un a\u0219a-numit curry uscat, ceea ce \u00eenseamn\u0103 c\u0103 nu are mult sos.\n\n\n\nTotu\u0219i, carnea este extrem de fraged\u0103, iar fiecare bucat\u0103 este \u00eembr\u0103cat\u0103 \u00eentr-un strat gros de sos; c\u00e2nd \u00eencepe literalmente s\u0103 se desfac\u0103 la atingere, se amestec\u0103 perfect cu orezul \u0219i \u00eel parfumeaz\u0103 la fel de bine ca un curry mai sosos, precum curryul verde thailandez.\n\n\n\nDac\u0103 v\u0103 plac curry-urile din Asia de Sud-Est, rendangul de vit\u0103 este, f\u0103r\u0103 \u00eendoial\u0103, unul dintre cele mai bune!\n\n\n\nIngredientul secret din cocos\n\n\n\nV-a\u021bi \u00eentrebat vreodat\u0103 de ce re\u021betele de pe internet sau preparatul de la restaurant nu au deloc acela\u0219i gust ca \u00een timpul c\u0103l\u0103toriei \u00een Indonezia? R\u0103spunsul st\u0103 \u00eentr-o nuc\u0103 de cocos.\n\n\n\nPentru a ob\u021bine cel mai bun rendang, ave\u021bi nevoie de ingredientul secret: kerisik, adic\u0103 past\u0103 de cocos pr\u0103jit.\n\n\n\nSe face din cocos ras, pr\u0103jit, apoi mixat p\u00e2n\u0103 cap\u0103t\u0103 consisten\u021ba unei paste. Este un element esen\u021bial dac\u0103 vre\u021bi un rendang de vit\u0103 cu gust autentic.\n\n\n\nPast\u0103 indonezian\u0103 de cocos pr\u0103jit, preparat\u0103 \u00een mojar\n\n\n\nUn preparat care devine \u0219i mai bun de la o zi la alta\n\n\n\nA doua zi, \u0219i chiar dup\u0103 \u00eenc\u0103 o zi, aromele acestui curry indonezian de vit\u0103 se dezvolt\u0103 \u0219i se intensific\u0103. Re\u00eenc\u0103lzit \u00eentr-o crati\u021b\u0103, la foc mediu, este pur \u0219i simplu divin.\n\n\n\nCe bucat\u0103 de vit\u0103 se folose\u0219te la rendang?\n\n\n\nOrice bucat\u0103 potrivit\u0103 pentru g\u0103tire lent\u0103, de exemplu: paleron, carne pentru fiert, vit\u0103 pentru bourguignon, carbonnade, toc\u0103ni\u021b\u0103, … Denumirile difer\u0103 de la o regiune la alta, dar regula e simpl\u0103: dac\u0103 acea bucat\u0103 se folose\u0219te la supe sau preparate g\u0103tite \u00eendelung \u00een zona dumneavoastr\u0103, va fi perfect\u0103 pentru un rendang de vit\u0103 delicios.\n\n\n\nIngredientele principale ale rendangului de vit\u0103\n\n\n\n\n\n\n\nNuca de cocos: Pentru kerisik. Folosi\u021bi cocos ras, proasp\u0103t sau uscat; dac\u0103 folosi\u021bi cocos uscat, ad\u0103uga\u021bi pu\u021bin ulei de cocos \u00een blender.\n\n\n\nSos de pe\u0219te: Condiment op\u021bional, dar aduce o not\u0103 s\u0103rat\u0103 foarte pl\u0103cut\u0103.\n\n\n\nAnason stelat: Badiana aduce, deloc surprinz\u0103tor, o arom\u0103 anisat\u0103.\n\n\n\nGalangal: Rud\u0103 apropiat\u0103 a ghimbirului; \u00eel pute\u021bi \u00eenlocui cu acesta, dar ve\u021bi pierde pu\u021bin din arom\u0103.\n\n\n\nIarb\u0103 de l\u0103m\u00e2ie: ave\u021bi grij\u0103 s\u0103 citi\u021bi cu aten\u021bie instruc\u021biunile mele despre cum se cur\u0103\u021b\u0103 iarba de l\u0103m\u00e2ie.\n\n\n\nFrunze de kaffir: Foarte aromate, aduc note citrice \u0219i o u\u0219oar\u0103 am\u0103real\u0103.\n\n\n\n\n\n\tRendang indonezian autentic de vit\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t700 g de carne de vit\u0103 (pentru toc\u0103ni\u021b\u0103 (paleron, rasol, carne pentru bourguignon, carbonnade))500 ml de lapte de cocos2 linguri de concentrat de tamarin1 linguri\u021b\u0103 de sare100 g de cocos ras (pentru kerisik)6 frunze de lime kaffir (rupte \u00een buc\u0103\u021bi)sos de pe\u0219te (pentru asezonare, op\u021bional)Past\u0103 rendang10 g de ardei iu\u021bi (usca\u021bi)6 c\u0103\u021bei de usturoi4 \u0219alote (feliate fin)1 tulpin\u0103 de iarb\u0103-de-l\u0103m\u00e2ie (tocat\u0103 fin)5 cm de galangal (tocat)5 cm de ghimbir (tocat)8 cui\u0219oare5 p\u0103st\u0103i de cardamom verde2 linguri\u021be de scor\u021bi\u0219oar\u0103 m\u0103cinat\u01031 anason stelat\t\n\t\n\t\tPentru kerisikPr\u0103ji\u021bi cocosul ras \u00eentr-o tigaie, la foc mediu, f\u0103r\u0103 gr\u0103sime, amestec\u00e2nd continuu, p\u00e2n\u0103 cap\u0103t\u0103 o culoare brun-\u00eenchis\u0103.Pisa\u021bi cocosul pr\u0103jit \u00een mojar sau mixa\u021bi-l \u00eentr-un blender p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 uleioas\u0103. Dac\u0103 este nevoie, ad\u0103uga\u021bi pu\u021bin ulei de cocos.Pentru pasta rendangMixa\u021bi ardeii iu\u021bi usca\u021bi \u00eempreun\u0103 cu mirodeniile p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 foarte fin\u0103.Ad\u0103uga\u021bi galangalul, ghimbirul, iarba-de-l\u0103m\u00e2ie, \u0219alotele \u0219i usturoiul.Mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi o past\u0103 fin\u0103, ad\u0103ug\u00e2nd pu\u021bin\u0103 ap\u0103, dac\u0103 este necesar.Pentru curryAduce\u021bi laptele de cocos la fierbere \u00eentr-o crati\u021b\u0103 mare.Ad\u0103uga\u021bi pasta rendang \u0219i g\u0103ti\u021bi la foc mediu, amestec\u00e2nd continuu, p\u00e2n\u0103 se \u00eengroa\u0219\u0103, iar uleiul de cocos \u00eencepe s\u0103 se separe de past\u0103.Ad\u0103uga\u021bi carnea de vit\u0103 \u0219i amesteca\u021bi bine cu pasta.Ad\u0103uga\u021bi restul de lapte de cocos \u0219i desprinde\u021bi buc\u0103\u021bile de past\u0103 de curry lipite de fundul crati\u021bei.\u00cencorpora\u021bi kerisikul, concentratul de tamarin \u0219i sarea.Aduce\u021bi la fierbere, apoi reduce\u021bi focul la mic \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol, acoperit, timp de 2-3 ore, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 c\u00e2nd carnea devine fraged\u0103 \u0219i sosul se \u00eengroa\u0219\u0103.Ad\u0103uga\u021bi frunzele de lime kaffir \u0219i mai l\u0103sa\u021bi s\u0103 fiarb\u0103 10 minute.Gusta\u021bi \u0219i potrivi\u021bi de sare, piper \u0219i, dac\u0103 dori\u021bi, pu\u021bin sos de pe\u0219te.Servi\u021bi cu orez alb sau cu orez lipicios.\t\n\t\n\t\tA doua \u0219i a treia zi, aromele acestui curry indonezian de vit\u0103 devin \u0219i mai intense. Re\u00eenc\u0103lzit \u00eentr-o crati\u021b\u0103, la foc mediu, este pur \u0219i simplu divin.\n\t\n\t\n\t\tPlat principalindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138421"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/14840"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}