Rendang is a spicy meat dish which is processed using a mixture of various herbs and spices.
Rendang is a traditional dish from Minangkabau, but each region in Minangkabau has a different rendang meat recipe, cooking techniques and also the use and selection of herbs that are not the same.
Did you know that rendang has been named the first place in the list of World's 50 Most Delicious Foods (CNN International's 50 Most Delicious Foods), precisely in 2011.
Therefore, I will present the recipe of rendang padang meat with the original taste that I got from my mother's friend who is originally from Minangkabau.
Main ingredients are as follows:
2 liters of coconut milk (produced from 2 old coconuts)
1.5 kg of meat
Ingredients of herbs and spices for recipes to make rendang Padang meat:
2 turmeric leaves, conclude
4 kaffir lime leaves
2 cm Candis acid (Gelugur)
2 lemongrass stems, bruised
12 red onions
2 cm ginger, burn
1 teaspoon cumin, roasted
1/2 teaspoon nutmeg
Flavoring to taste
100 g large red chili
3 cm turmeric, burn
1/2 tablespoon coriander
2 teaspoons of salt
6 cloves of garlic
100 g curly red chillies
2 cm galangal
How to cook
We first process the prepared meat: cut the rendang into cubes (dice) or the size you want.
It is better not to cut meat to a size that is too small, so that when the meat is cooked, it does not make the meat disintegrate.
Prepare a large skillet. Pour coconut milk into it.
Add the lemongrass, sliced shallots, tamarind and turmeric leaves.
Stir the spices until they boil, making sure that the coconut milk being cooked is not broken.
During this process you should stir the coconut milk slowly and until it is really boiling and evenly distributed.
If the coconut milk has boiled, put the seasoning that has been mashed into it slowly and occasionally stirring. Do it for 20-30 minutes.
If the coconut milk looks greasy, Put the pieces of rendang meat that has been cleaned.
Set the stove to use a low or medium heat, then cook until the coconut milk thickens and dries and the spices seep into the pores of the meat.
Continue cooking until the meat is tender and cooked evenly, patiently and perseveringly to stir slowly and continuously so that the bottom does not burn and the meat is perfectly cooked.
How? It turns out that the rendang padang meat recipe is quite simple and not difficult to practice. Good luck and hopefully useful.