KUPASONLINE.COM — This beef rendang recipe can be a recommendation for making a delicious, low-dish dish typical of Padang. Rendang is also a mandatory menu when Eid arrives.
Cooking rendang also requires patience to get maximum results. There are several mandatory spices that cannot be missed when making rendang. These rendang spices are garlic, shallots, ginger, galangal, red chilies, turmeric leaves, lime leaves and also spices such as candlenut, coriander, cardamom, cinnamon, nutmeg, cloves to kandis acid.
Apart from seasoning, coconut milk also determines the enjoyment of the typical Padang beef rendang recipe. Coconut milk that is cooked for a long time can produce oil so that the rendang will dry and can be stored for a long time. In 1 kg of meat using coconut milk from 3 coconuts.
Material : 1 kg of beef 3 coconuts,
thick coconut milk and thin coconut milk are taken 4 pieces of lime leaves 3 stalks of lemongrass,
bruised 4 grains of kandis acid
100ml cooking oil 5 grams of salt 1 Kg beef rendang seasoning: 60 grams of shallots 50 grams of garlic 250 grams of large red chilies 100 grams of galangal 50 grams of hazelnut 2 grams of cloves How to make beef rendang:
1. Blend all the seasoning ingredients by grinding or blending.
2. Saute the spices with a little cooking oil until fragrant.
3. Add lemongrass stalks, lime leaves, kandis acid and salt, stir well.
4. Pour in the coconut milk and bring to a boil, add the meat.
5. Cook over low heat for several hours until the meat is tender and the spices are browned to your liking. The beef rendang recipe can also be added with small potatoes and red beans
