Meat Rendang Recipe
Rendang is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.
Ingredients:
- 1/2 kg of meat (sliced)
- 1 liter of coconut milk from 1 coconut (separate thick thin coconut milk
- A finger of cinnamon
- 3 cloves
- 1 piece of flower/lawang
- 3 cardamoms
- 2 bay leaves
- 1 large lemongrass (bruised)
- 3 tbsp galangal (bruised)
- 1 tbsp brown sugar (optional) sufficiently
- Salt and powdered broth
- 10-15 cloves of red onion
- 5 cloves of garlic
- 15-20 curly red chilies
- 1/2 tsp cumin
- Thumb of ginger
- 1 tsp pepper powder
- 1 tbsp coriander powder
How to Cook:
1. Prepare materials. Start by reading basmalah, sholawat and praying.
2. Mix the sliced ​​​​meat with the ground spices, mix well. Add bay leaves, galangal, lemongrass, cardamom, deaf flowers, cinnamon and cloves.
Add thin coconut milk. Stir well. Cook until the gravy is almost reduced. (In this step, you don't have to stir constantly, just occasionally, to make sure the spices don't settle to the bottom causing them to burn)
3. Add thick coconut milk, season with salt and sugar, mix well. Stir occasionally. Make sure the coconut milk doesn't break and the spices don't settle. When the gravy shrinks, keep stirring the rendang until the oil and meat are tender. Taste correction. Turn off the fire.
4. Serve when hot.
source: https://cookpad.com/id/resep/15693395-rendang-daging-ala-rumah-makan-padang?ref=search&search_term=masak
