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Rendang is a meat dish with a spicy flavor that is processed using a mixture of various herbs and spices. To produce meat, the cooking process is needed by re-heating using coconut milk. It takes hours (approximately 4 hours) to process the cooking process, that until the meat and seasonings become dry and dark black. Rendang cuisine can last for weeks (at room temperature).
You can buy meat rendang at Padang Restaurant around the world. This cuisine is famous and popular in Indonesia even in other Southeast Asian countries, namely: Malaysia, Singapore, Brunei, Philippines, and Thailand. In the Minangkabau area (the area of origin of this cuisine), rendang is served in various traditional ceremonies and special events. Rendang is indeed a traditional cuisine from Minangkabau, but each region in Minangkabau has a recipe for rendang Daging, cooking techniques and also the use and selection of ingredients that are not the same.
This rendang cuisine has been named as the dish that ranked first on the list of the World's 50 Most Delicious Foods (CNN International's 50 Most Delicious Foods of the World Version), precisely in 2011.
You must be familiar with this meat rendang dish. Did you know that most rendang that you often find in restaurants at this time is no longer pure? Because many modifications have been made to the cooking method and the recipe for meat rendang. Of course, you are interested in experiencing the cuisine of rendang Padang with original Minang flavors. This time we will present the recipe of Padang beef rendang with authentic taste.
Padang recipe for meat rendang
The main ingredients of Padang meat rendang recipes are as follows:
- 2 liters of coconut milk (produced from 2 old coconuts)
- 1.5 kg of meat
Spices and ingredients for recipes to make Padang meat rendang:
- 2 turmeric leaves, conclude
- 4 lime leaves
- 2 cm kandis acid (gelugur)
- 2 stems of lemongrass leaves, stirring
Seasoning recipe for Padang rendang meat:
Puree:
- 12 onion grains
- 2 cm ginger, burn
- 1 teaspoon cumin, roast
- 1/2 tsp nutmeg
- Taste enough taste
- 100 g of big red chili
- 3 cm of turmeric, grilled
- 1/2 tbsp coriander
- 2 tsp salt
- 6 garlic cloves
- 5 candlenut
- 100 g of curly red chili
- 2 cm galangal
How to cook Padang's special beef rendang recipe
- We first process the meat that has been prepared: cut into pieces of rendang in the form of boxes (dice) or according to the size you want.
- It is better not to cut the meat too small, so that when the meat is cooked, it does not make the meat break.
- Prepare a large skillet. Pour coconut milk into it.
- Also add lemongrass, sliced shallots, tamarind and turmeric leaves.
- Stir the spices until they are really boiling, make sure that the coconut milk that is being cooked doesn't break.
- During this process, you should stir the coconut milk slowly and until it is completely boiling and evenly distributed.
- If the coconut milk has boiled, put the mashed powder into it slowly and stirring occasionally. Do it for 20-30 minutes.
- When the coconut milk looks oily, put the pieces of rendang meat that have been cleaned.
- Adjust the flame of the stove using small or medium fire, then cook until the coconut milk thickens and dries and also the spices soak into the pores of the meat.
- Continue cooking until the meat is tender and evenly cooked, patient and diligent to stir slowly and continuously so that the bottom does not become burnt and the meat is cooked perfectly.
How? It turns out that the meat Rendang Padang recipe is quite simple and not difficult to practice. Good luck and hopefully useful.