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:
* 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.