tropical lobster baked with spicy rendang sauce.

Lobster with spicy rendang curry sauce, I want to make it right so it means I need to make a spicy rendang sauce and caramelized coconut cream and browned before the lobster tail flesh is ripe and turns into unusual dried and difficult.

Before we contemplate rendang, I must admit that in the culinary tradition there are stages of spice donors Rendang. Rendang this donor category in accordance with the liquid content in coconut milk, rendang almost identical with the exception that the curry usually uses red chilli pepper and more turmeric, while rendang uses more varieties of spices.

When you make a rendang and you stop to cook properly when the meat is over and the coconut milk has reached its boiling point, you have goulash. If the process continues until coconut milk evaporates slightly with brownish flesh, then you have a kalio. As the process continues for more hours until the liquid actually evaporates and its color turns to dark brown almost black in color, then you have rendang.

The color also shows the rendang of dark brown rendang spices while the curry has a light brown yellow and tan color, and however, there are currently two kinds of rendang commonly found:
dry and wet
Dentist Chef Beef

Making lobster rendang is a bit complicated, we need

USING HIGEST HEAT

stove to speed up cooking way

USING NON STICKY SHALLOW & WIDE GRILLING PAN

Making better liquid evaporation, using sticky non stick help prevent spice rendang sticking.

Bottom and burned out because it uses very high heat when cooking it
must if you want to make curry lobster rendang
"fried"
spices need more time for caramel, on the other hand.