Rendang

Rendang

Rendang is a spicy meat from Indonesia spesifically it from Minangkabau community in Sumatra. The reason we post this receipe because Rendang is number one dish of “World's 50 Most Delicious Foods” by CNN in 2011. Culinary expert describe Rendang as ‘West Sumatran caramelised beef curry’.

So Let’s Go to the recipe.

Ingredient 

rendang ingredient

• 1kg Meat
• 2 old coconut
• 15 grains of red onion 
• 8 cloves garlic 
• 1 ounce red chili (curly) 
• 2 cm Ginger 
• 2 cm galangal crushed 
• 1 teaspoon ground pepper 
• 2 stalks Lemongrass geprek first 
• 2 tamarind seeds kandis 
• 2 pieces Flowers deaf 
• 3 pieces lime leaves 
• 4 sheets of bay leaves 
• 1 sheet turmeric leaf 
• Salt 
• Sugar

Additional Ingredient

Coconut serundeng that have been roasted beforehand 

1 ounce of beef liver cut into small cubes and boiled

Steps 

1. Puree onion and garlic, chilli, ginger and galangal.

2. Ungkep the chopped beef with mashed seasoning, wait until the water evaporate and the ungkep beef dry.

3. Put coconut milk, pepper, lemon grass, tamarind kandis (Garcinia xanthochymus), star anise fruits, lime leaves, bay leaf, salt and sugar, then mix it. And don't forget to add the tattered tumeric leaves.

4. Wait for the coconut milk to boil, and slowly remove the oil, then reduce the heat.

5. Mix  the Additional Ingredient, then stir until it mixed well.

6. Keep stir it so the rendang did not stick to the pan, wait until the rendang changed color
and dry.

7. Lift the rendang and it's ready to served.

 Additional tips 
1. To add the tenderness of the meat eat the meat before you ungkep it.
2. The ungkep process need more than 5 hours so the seasoning can permeated in the meat.