Hi .... Steemian especially woman lovers of food and cooking, today I want to share a typical recipe of aceh, curried goat
From what I know curried kambimlng originated from India, and in the first spread by the pedagan entering the ancient aceh until the curry dishes embedded in the hearts of aceh people and start cooking themselves
This is the goat curry ala cheff @ yuna
Main ingredients of Goat Meat Curry a la @yuna
500 g of goat meat
250 ml thick coconut milk
1 pekak / bunga mace
3 cm cinnamon
1 tbsp oil for sauteing
2 cardamom grains
3 grains of cloves
1 tsp salt
1 tomato, thinly sliced
Ground spices
4 cloves garlic
2 cm turmeric
7 pieces of red chili
1 tbsp coriander, roasted
1 cm ginger
6 cloves of red onion
1/2 teaspoon aniseed, roasted
Cooking process
Turn on the stove and place the pot and give a little oil, then wait for the oil really hot.
After the heat, put the smoothed spice at the same time the flowers pekak, cloves, cinnamon and cardamom into the beans
After pan-fried, now enter the goat meat
Stir briefly until the color of the meat turns brownish.
Pour the coconut milk into the stir with the salt and tomatoes and cook while stirring occasionally until coconut milk boils and the meat becomes more mature evenly.
Cook the meat until cooked and the color turns brown and smells fragrant fragrance
Some processes I present with image
Follow me @yuna
Hai.... Steemian khususnya wanita pecinta makanan dan memasak, hari ini saya ingin bagikan resep masakan khas aceh, kari kambing
Dari yang saya ketahui kari kambimlng berasal dari india, dan di sebarkan dulu oleh para pedagan yang memasuki aceh jaman dahulu hingga masakan kari melekat di hati orang aceh dan mulai memasak sendiri
Inilah kari kambing ala cheff @yuna
Bahan Utama Kari Daging Kambing ala @yuna
500 g daging kambing
250 ml santan kental
1 buah pekak/bunga lawang
3 cm kayumanis
1 sdm minyak untuk menumis
2 butir kapulaga
3 butir cengkih
1 sdt garam
1 buah tomat, iris tipis
Bumbu halus
4 siung bawang putih
2 cm kunyit
7 buah cabai merah
1 sdm ketumbar, sangrai
1 cm jahe
6 siung bawang merah
1/2 sendok teh adas manis, sangrai
Proses memasak
Hidupkan kompor dan letakkan belanga dan berikan sedikit minyak, kemudian tunggu minyak benar-benar panas.
Setelah panas, masukkan bumbu yang dihaluskan sekaligus bunga pekak, cengkih, kayu manis dan kapulaga kedalam belangan
Setelah ditumis, sekarang masukkan daging kambing
Aduk-aduk sebentar hingga warna daging berubah menjadi kecoklatan.
Tuangkan santan kedalam tumisan bersama dengan garam dan tomat dan masak sambil diaduk-aduk sesekali sampai santan mendidih dan daging menjadi lebih matang secara merata.
Masak daging hingga matang dan warnanya berubah kecoklatan dan tercium wanginya harum
thank you for the lovely recipe yuna, I haven't had the pleasure of having goat meat before, how would you describe the texture and taste of it? What would you say is the closest thing compared to it?
The texture is soft because it is cooked with a hot temperature which makes the goat meat more tender to eat, for the taste of the goat curry has a distinctive taste of spicy and its salty acid mixture is felt on the tongue, I do not know if you will like this, because you have not felt The sensation that you will feel is the spirit that comes out of your body makes you feel fresh, this is what we often serve if winter arrives
Wow i've never had goat meat before but man does that dish look good :)
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Thank you very much @c-look-at-my-pic .I think everyone who come and vote to my post,they Will be my friend
As you know that sometimes we have poster our good object,but nobody Upvote us,so what does our post mean.Dont worry friend i try to give my vote to someone who have vote me.But the problem is my strength is still weak.ican not give one score for you.but that is ok of you just vote you,i will vote.thank you have come and visit to my post.I will also try to do as you do.thanks for all.I will ask my friend to make friend with you.Wait my next post.May my explanation useful.
Really awesome post !! my new post [Best Indian Sweets]
Saya suka kari kambing,tapi masalahnya setiap saya makan kari kambing kepala saya terasa sakit, badan saya meriang.Apa memang begitu ya @yuna.Kalau boleh tau, memangnya zat apa yang terkandung dalam kari kambing itu sehingga saya merasakan tidak enak badan setelah menyantapnya, padahal saya tau jika kari kambing itu lezat dan nikmat.tilong dijelaskan ya sahabat.
Mungkin bapak @safran terlalu over disaat menyantap kari kambing sebaiknya harus dibarengi dengan air timun(boh timom aceh) dengan begitu kadar zat yang ada di kari kambing itu bisa redam
Karena kambing membuat suhu badan kita hangat jika kita konsumsi dengan sedikit aja, tetapi jika berlebihan akan membuat badan kita padan, dan kita butuh pendingin badan yaitu air timun jika bapak @safran mencoba makan kari kambing lagi alangkah baiknya di barengin dengan air timun
Mantap kk @yuna saya suka mkn kari kambing
Kari kambing yang enak ni pastinya.
Memasak juga melatih ketelitian dan komitmen..
Salam sukses mbak @yuna
Makasih bang masih tahap belajar juga sih, tp kata keluarga udah enak😁😁😁
Bang @yuna , that brat hawa teuh. hahahah. adak han jeut bhs inggreh pih lon na rencana peugot masakannya.... good luck
Wah perlu dicoba nih, buat masakin nyonya ^^
Onion-nya coba di haluskan, diparut atau blender
Diblender mas, dihaluskan
Waaawww..... trasa enak spertinya 😁😁🤗
Klo kari kambing emang enak sekali bang@khairulwalad, gda duanya klo soal kari, apalagi kari aceh, gda lawannya, tapi banyak yang blg habis makan naik darah bener gak ya bang?
Baingung juga ya klo dipikir2, berharap aja gak benar berita itu syang kan pecinta masakan kari kambing gak bisa menikmati karena harus berhadapan dengan darah tinggi,
Jadi kalo mau makan harus ada jus timun
Hehehe...
Ia benar soal tknan drah mngkat, dkrnkn pada kambing terdapat lemak jahat, yang dapat menyempitkan pembuluh darah, shngga mmbuat yg mngkonsumsi.na mnjdi naik darah, dn ad yg terkna strook.. krna tknn darh yg dngt tinggi :)
Bgtlh kira-kira ;) @yuna
Yum yum mangat tat. Salam kenal
https://steemit.com/indonesia/@rismanrachman/follow-me-and-i-will-follow-back