Rendang EN
Rendang is named as the most delicious food in the world. The word Rendang was originated from Minangnese language, randang which means a slow and long time cooking process in low heat. In the making, there are 3 steps to cook Rendang, starting from Gulai, Kalio until it turns to Rendang. Meat Rendang is the most common one to be found; however, there are other types of Rendang.
Rendang EN
Rendang is named as the most delicious food in the world. The word Rendang was originated from Minangnese language, randang which means a slow and long time cooking process in low heat. In the making, there are 3 steps to cook Rendang, starting from Gulai, Kalio until it turns to Rendang. Meat Rendang is the most common one to be found; however, there are other types of Rendang.
Supplies
- 600 gr meat
- 500 ml dense coconut milk
- 1 lemongrass
- 3 cm galangal
- 3 lime leaves
- 3 bay leaves
- 1 turmeric leaf
- 5 tbsp oil for fry
- 11 cloves red onion
- 7 cloves garlic
- 15 curly red chilies
- 2 roasted candlenut
- 3 cm ginger
- 2 tsp coriander seeds
- Pepper
- Salt
Langkah langkah
- Blend onions, garlics, ginger, candlenut, galangal, coriander seeds, and oil
- Stir-fry blended seasoning, add bay leaves, lime leaves, turmeric leaf and lemongrass. Stir-fry seasoning until cooked, then add in the meat. Stir until the surface of the meat is cooked. Rest for 2 hours.
- Add coconut milk, and then cook with low heat. After the seasoning seep add salt, pepper and sugar, then stir again until rendang has a brown color. Turn off the heat and let stand for a night.
- On the second day, heat rendang that has been left for a night for 2 hours while stirring it slowly but occasionally so that the beef won’t burnt and crash. Turn off the heat and leave it again for a night.
- On the third day heat the rendang again for 2 hours until it has a blackish color and has a dry texture. Turn off the heat, remove, and serve.