How To Make Rendang

Gallant Baschari

How To Make Rendang


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.
Gallant Baschari
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