• 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

  1. Blend onions, garlics, ginger, candlenut, galangal, coriander seeds, and oil
  2. 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.
  3. 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.
  4. 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.
  5. 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.