Rendang (sub inggris)
Rendang
*Ingredient :
-1 kg Beef
-500 ml thick coconut milk
-1 liter of coconut milk
-1 lbs of turmeric leaves, tie a knot
-3 bay leaves
-3 lbs of lime leaves
-2 stalks of Lemongrass, geprek
-1 bks Additional rendang seasoning (red powder form)
-Salt, beef stock, sugar to taste
*Ground spices :
-15 pcs Shallots
-10 cloves of garlic
-20 pcs red chili (according to taste)
-5 pcs Candlenut
-1 tbsp coriander seeds
-1 tsp Pepper powder
-5 cm Ginger
-1 A handful of young Galangal
-3 cm Turmeric
*Method :
1. Saute ground spices until fragrant.
2. Enter the meat, turmeric leaves, bay leaves, lime leaves, lemongrass and additional spices for rendang, stir until the meat changes color then add the liquid coconut milk, mix well and leave until the coconut milk shrinks (you can cover the skillet).
3. When the coconut milk has shrunk, add the thick coconut milk, stir constantly so that the coconut milk doesn't break.
4. Add salt, beef broth and sugar to taste. Taste correction.
5. Cook and stir until the meat is cooked and tender over low heat until the coconut milk shrinks into a seasoning and oily.
good luck...
