RENDANG PADANG

Rendang is a traditional cuisinewith beef as main ingredient. Cuisine from West Sumatra, Indonesia is very popular in all circles of society both in Indonesia itself or abroad.

In addition to beef, rendang also use coconut (karambia), and a mixture of various Indonesian special spices including pepper (Lado), galangal, lemongrass, onions and various other spices that is usually referred to as the (cooking).



Material:
* 1 kg beef, cut and finished about 15 pieces
* 2 liter of coconut milk, make it from 3 old coconut, grated and squeezed.
* 1 stalk lemongrass, crushed
* 1 sheet of turmeric leaf
* 5 lime leaves, tied with turmeric leaf

Seasonings:
* 12-20 red chillies
* 6 red onions
* 3 cloves garlic
* 1 cm ginger
* 5 cm galangal
* salt to taste
All the ingredients in the puree


Directions:
  • Cook the coconut milk with turmeric leaves, lime leaves and lemongrass. Then enter the spice paste to a boil and reduce the heat.
  • Then enter the meat already cut into pieces and keep stirring with the average for mature evenly.
  • Cook and hold the meat with coconut milk over medium heat until thickened and somewhat dry and the meat has become tender.
  • Served very hot or cold according to individual taste. Most comfortable if served with Rice.