Rendang or randang is a meat dish originating from Minangkabau. This dish is produced from a long low-temperature cooking process using various spices and coconut milk.
The cooking process took hours until all that was left were the dark black cuts of meat and bran.
This culinary is one of the most delicious dishes in the world originating from Indonesia,
in the following, I will give the recipe and how to process it
MAIN INGREDIENTS:
1 Kg Beef
Ground Spices:
- 12 cloves red onions
- 5 cloves of garlic
- Turmeric
- Candlenut
- Ginger
- 1/2 Grains of nutmeg
- Coriander
- 1 ounce Red Chili
- 1 ounce Curly Chili
- Galangal
- Lemongrass
- Brown sugar
- Bay leaf
- Turmeric Leaves
- Lime leaves
- instant rendang seasoning
- 500 ml thick coconut milk
- 1500 ml thin coconut milk
Step #1. Make the spices, chop all the ingredients for making the spices, then put in a blender, mix a little water then blend until smooth the ingredients.
Step #2. When finished blending, cook the mashed spices at a temperature that is not too hot.
Step #3. After the spices are cooked, add the beef, then stir until evenly distributed, keeping the heat from getting too high. keep stirring until the color changes and the spices release a little oil.
Step #4. Add the thin coconut milk, and keep stirring, then add the bay leaves, turmeric dau, lime leaves, lemongrass, galangal, and keep stirring until the coconut milk is boiling, add the instant rendang spices, keep stirring until the coconut milk shrinks.
Step #5. After the coconut milk and rendang spices have shrunk, add 1.5 teaspoons of salt, brown sugar and powdered beef broth then continue to stir, pour the thick coconut milk stir until the thick coconut milk boils.
Step #6. Done and Rendang ready to eat.
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