How To Make Rendang

Rendang is a dish that contains rich spices. In addition to the basic ingredients of beef, rendang uses coconut milk (karambia), and a mixture of various spices typical of these peppers are mashed (lado), lemongrass, galangal, turmeric, ginger, garlic, onions and various other spices are commonly referred to as the cooker . The uniqueness of rendang is the use of natural ingredients, which are antiseptic and kill pathogenic bacteria that act as natural preservatives. Garlic, shallots, ginger, and galangal are known to have strong antimicrobial activity. Not surprisingly, the rendang can be kept one week to four weeks.

The process of cooking authentic rendang can spend hours and hours (usually about four hours), because that's cooking rendang takes time and patience. Pieces of meat cooked with hot spices and coconut milk in a proper fire, stirring gently until the coconut milk and seasoning the meat absorbed. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cooking rendang should be patient and painstaking attended, always carefully inverted in order to dry the coconut milk and spices perfectly absorbed, without scorch or destroy flesh. The process is known in the art of cooking with modern culinary term 'caramelization'. Because it uses many types of condiments, rendang is known to have a complex and unique flavor.

Meat Rendang Recipe Ingredients:

- Has 500 grams of beef, cut into pieces
- 1000 ml thick coconut milk
- Coconut milk 1000 ml of liquid (coconut milk 3 eggs and liquid from coconuts)
- 2 stem Serai, crushed
- Kaffir lime leaves 5 ​​pieces
- 1 sheet of turmeric leaves, torn
- Acid kandis 2 pieces

Subtle Rendang Meat Seasoning recipe:

- 250 grams of red pepper
- 4 cloves garlic
- 10 grains of red onion
- Ginger 1 cm
- 2 cm turmeric
- 4 cm galangal
- Salt to taste

How to Make Rendang Meat:

Boil the liquid coconut milk, lemongrass, lime leaves, turmeric leaf, tamarind, spices cooked until boiling. Insert the meat is cut into pieces, and cook again until thick coconut milk.Enter the thick coconut milk.Cook until almost dry. Stir until browned and greasy rendang.