Rendang - Hello, Gallant is here. Now we’ll cooking rendang. This typical cuisine from West Sumatra, Indonesia is one of favorite food in the world. As favorite food, you can found at most city in Indonesia. If you want to cook rendang at your home, i’ll give you 3 rendang recipe. Let’s go!
Rendang Daging
Ingredients:
- 500 gr
of meat
- 1
Crushed lemongrass stick
- 3
pieces of orange leaf
- 2 bay
leaves
- 1
Crushed galangal segment
- 2 cm
cinnamon
- 1
teaspoon brown sugar
- 1
teaspoon beef broth and salt
- 1/2
teaspoon ground cumin
- 1/2
teaspoon ground pepper
- Lime
- 500 ml
coconut milk from 1/2 coconut
Ground
spices:
- 4
cloves garlic
- 6 red
onions
- 2
candlenuts
- 1/2
teaspoon coriander
- 3
large red chilies (remove seeds)
- 2 cm
turmeric
- 3 cm
ginger
How to
make:
- Wash
clean meat, cut according to taste, give lime juice, then wash again
- Blend
the spices, then saute the spices with lemongrass, orange leaves, bay leaves,
cinnamon and galangal until cooked
- Enter
the meat, stir well, then add coconut milk. Cook on low heat while stirring
occasionally.
- Then
add salt, broth, cumin, pepper and brown sugar, let stand until the spices soak
and the water shrinks.
-
Correction of taste, lift and serve.
Rendang Padang
Ingredients:
- 1/2 kg
of lean beef
- 1/4 kg
thick coconut milk or 300 ml
- 10 red
onions
- 5
pieces of garlic
- 1/2
ounce of curly red chili
- 1 cm
ginger
- 1 cm
ginger ginger
- 1
teaspoon coriander
- 2
Crushed lemongrass stems first
- 2
candlestick seeds
- 2
pieces of orange leaf
- 3 bay
leaves
- 1
sheet of turmeric leaves
- Salt
to taste
- Just
enough sugar
How to
make:
- Blend
the red and white onions first, chili, ginger, galangal, and coriander.
- Start
steaming cuts of beef with mashed seasonings, wait until the water and the meat
of the ungkepan meat is dried.
- Add
thick coconut milk, lemongrass, kandis acid, orange leaves, bay leaves, salt
and sugar. Then stir until finished, don't forget to leave turmeric but tear it
first.
- Wait
until the coconut milk boils and a little oil, then reduce the heat.
- Keep
stirring constantly so that the rendang does not stick to the pan, wait until
the rendang changes color and dries somewhat.
- Raise
rendang and dishes are ready to be served with warm rice.
Rendang Lamb
Ingredients:
- 500
gram pieces of lamb or the front of the workshop
- 500 ml
coconut milk from 3/4 coconut
- 1500
ml coconut milk from 3/4 coconut
- 1
tablespoon of soy sauce
- 2 cm
ginger ginger cured
- 1
lemongrass stalk, crushed
Ground
spices:
- 20 red
chilies
- 12
grains of onion
- 4
cloves garlic
- 2 cm
ginger
- 4
candlenuts
- 1
teaspoon pepper
- 2
teaspoons coriander
- 2
teaspoons of salt
How to
make:
- All
ingredients are mashed. Set aside.
- Meat
cut according to taste then wash thoroughly.
- Heat
the coconut milk, add the spice that has been mashed, lemongrass, turmeric
leaves, kaffir lime leaves, and kandis acid. Wait for it to boil.
- After
the coconut milk comes out, add the lamb. Stir the coconut milk until the meat
is tender and the sauce is dry.
- Taste,
lift and serve tests.