1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗印尼仁當牛肉rich600338<blockquote class="wp-embedded-content" data-secret="QshhLGWUkI"><a href="https://marcwiner.com/zh-hant/yinni-rendang-niurou/">正宗印尼仁當牛肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/yinni-rendang-niurou/embed/#?secret=QshhLGWUkI" width="600" height="338" title="正宗印尼仁當牛肉 — Marc Winer" data-secret="QshhLGWUkI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/03/boeuf-rendang-en-tete-750x563.jpg600450仁當牛肉是一道來自蘇門答臘的印尼咖哩，許多人甚至把它視為咖哩之王！說它美味得驚人，還不足以形容。世界上很少有咖哩能像它一樣，擁有如此深邃而繁複的風味層次。https://marcwiner.com/zh-hant/yinni-rendang-niurou/zh-hant正宗印尼牛肉仁當印尼主菜151801954人份700 g 牛肉 (適合燉煮的部位（如肩胛、燉牛肉塊、布根地燉牛肉或佛蘭德斯燉牛肉常用部位）)500 ml 椰奶2 大匙 羅望子濃縮醬1 茶匙 鹽100 g 椰絲 (用於製作 kerisik 炒椰醬)6 片 卡菲爾萊姆葉 (撕成小片)魚露 (用於最後調味，可省略)10 g 乾辣椒6 瓣 大蒜4 紅蔥頭 (切片)1 根 香茅 (切碎)5 公分 南薑 (切碎)5 公分 薑 (切碎)8 丁香5 粒 綠豆蔻2 茶匙 肉桂粉1 八角14https://marcwiner.com/wp-content/uploads/2024/03/boeuf-rendang-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400