Rendang Recipe

Rendang is a traditional cuisine bersantan meat with 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).

Rendang beef or buffalo meat cooked with coconut milk and spices.
Material:

    * 1 kg of beef or buffalo, cut the square into 20 pieces, preferably beef.
    * 4 pieces of orange leaves
    * 1 stalk lemongrass
    * 2 liters of thick coconut milk from a big old coconuts
Spices that are:

    * 2 cloves garlic
    * 4 pieces of red onion
    * 25 grams ginger
    * 15 grams of turmeric
    * 75 grams of young galangal
    * 1 tbsp. minced chili pepper or to taste
    * 1 tsp. pepper
    * ½ nutmeg fruit
    * 4 hazelnuts
    * ½ tbsp. salt
    * 1 tbsp. granulated sugar
Method:

   1. Soak the meat with the spice paste for at least 1 hour
   2. Cook the coconut milk in the pan over medium heat, stirring occasionally until the coconut oil from floating on the surface (at least 20 minutes)
   3. Into a large frying pan, insert meat with spices and coconut milk as much as 300 cc (until the meat submerged)
   4. Enter the bay leaves and lemon grass leaves, cook over medium heat, stirring, stirring until half of the coconut milk evaporates
   5. Pour another 100 cc coconut milk and stir in coconut milk until all the water evaporates
   6. Continue stirring and add the remaining coconut milk, about 100 cc for all castings.
   7. Cook until the meat becomes tender (at least 1 ½ hours) and until all the water evaporates in coconut milk and spices rendang so.
Tips:

    * This recipe can also be used to make rendang beef liver, chicken rendang, egg rendang