We will explain first about rendang , rendang ( Minang
language : randang ) is one of the traditional Minangkabau cuisine that uses
meat and coconut milk as the main ingredient with content -rich herbs and
spices . And the cuisine is very popular in Indonesia , often shown on
television some use as a commercial enterprise with sale online .
Not only that , in 2011 was named the hidangna Rendang padang ranked first in the list of World 's 50 Most Delicios Food ( 50 yummiest dishes of the world) held by CNN International . Rendang Padang is a very famous dish with a spicy flavor with a delicious meat .
Indeed rendang beef in general use , but some are made with a variety of beef cattle and using materials other than rendang . The variation in addition to cow's rendang is :
* Rendang chicken : chicken rendang using
* Rendang beef ( randang dagiang ) : using the rendang beef , buffalo or sheep . And this type of beef rendang is very common ( popular ) from another rendang variation .
* Rendang duck ( randang Itiak ) : Rendang is made from duck meat or duck
* Rendang hearts : made from cow liver
* Rendang lung : rendang is made from cow lung
* Rendang tuna : rendang that use of the material swordfish
* Rendang eggs ( randang Talua ) : rendang typical Payakumbuh made from chicken eggs
Well , it's a little explanation about rendang Padang , now let's try the following recipe rendang padang are guaranteed to be tasty and makyus .
Material rendang padang :
* 1 kg of beef without uric
* 2250 cc coconut milk , from 3 coconuts old and large
* 4 stalks lemongrass crushed
* 2 turmeric leaves knotted
* 2 pieces of acid kandis
* 10 pieces of kaffir lime leaves
Spices that are :
* 225 grams of onion
* 250 grams of red pepper curls
* 3 teaspoons salt
* 4 cm ginger
* 3 cm turmeric
* 6 cloves garlic
* 4 cm galangal
How to make rendang padang :
1 . First, cut the beef cut into 20 pieces and wipe .
2 . Enter the coconut milk and meat into the pan with the mashed spice turmeric leaves and lemon grass , tamarind kandis also kaffir lime leaves . Cook with stirring, stirring until boiling . Once boiling reduce the heat , continue cooking while stirring occasionally until meat is tender .
3 . When the meat is tender , but the sauce is not cooked, remove the meat first , continue cooking sauce with stir continuously stirring so not crusty bottom of the pan.
4 . Once the sauce becomes thick , marked with brown gravy and greasy , put the meat back to the pan , stir briefly , remove kandis acid . When the thickness is just right rendang then immediately remove from heat.
Not only that , in 2011 was named the hidangna Rendang padang ranked first in the list of World 's 50 Most Delicios Food ( 50 yummiest dishes of the world) held by CNN International . Rendang Padang is a very famous dish with a spicy flavor with a delicious meat .
Indeed rendang beef in general use , but some are made with a variety of beef cattle and using materials other than rendang . The variation in addition to cow's rendang is :
* Rendang chicken : chicken rendang using
* Rendang beef ( randang dagiang ) : using the rendang beef , buffalo or sheep . And this type of beef rendang is very common ( popular ) from another rendang variation .
* Rendang duck ( randang Itiak ) : Rendang is made from duck meat or duck
* Rendang hearts : made from cow liver
* Rendang lung : rendang is made from cow lung
* Rendang tuna : rendang that use of the material swordfish
* Rendang eggs ( randang Talua ) : rendang typical Payakumbuh made from chicken eggs
Well , it's a little explanation about rendang Padang , now let's try the following recipe rendang padang are guaranteed to be tasty and makyus .
Material rendang padang :
* 1 kg of beef without uric
* 2250 cc coconut milk , from 3 coconuts old and large
* 4 stalks lemongrass crushed
* 2 turmeric leaves knotted
* 2 pieces of acid kandis
* 10 pieces of kaffir lime leaves
Spices that are :
* 225 grams of onion
* 250 grams of red pepper curls
* 3 teaspoons salt
* 4 cm ginger
* 3 cm turmeric
* 6 cloves garlic
* 4 cm galangal
How to make rendang padang :
1 . First, cut the beef cut into 20 pieces and wipe .
2 . Enter the coconut milk and meat into the pan with the mashed spice turmeric leaves and lemon grass , tamarind kandis also kaffir lime leaves . Cook with stirring, stirring until boiling . Once boiling reduce the heat , continue cooking while stirring occasionally until meat is tender .
3 . When the meat is tender , but the sauce is not cooked, remove the meat first , continue cooking sauce with stir continuously stirring so not crusty bottom of the pan.
4 . Once the sauce becomes thick , marked with brown gravy and greasy , put the meat back to the pan , stir briefly , remove kandis acid . When the thickness is just right rendang then immediately remove from heat.
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