Rendang is a meat dish with a spicy flavor that is processed using a mixture of various herbs and spices. To produce rendang meat, the cooking process is needed by heating it repeatedly using coconut milk. It takes hours (approximately about 4 hours) to complete the cooking process, that is, until the meat and marinade become dry and dark black. Rendang cuisine can hold for weeks (at room temperature).
You can buy Rendang meat at Padang restaurants around the world. This cuisine is famous and popular in Indonesia even in other Southeast Asian countries, namely: Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the Minangkabau area (the 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 meat rendang recipes, cooking techniques and also the use and selection of seasonings that are not the same.
This rendang dish has been named as the dish that ranks first on the list of World's 50 Most Delicious Foods (50 World's Most Delicious Dishes by CNN International), precisely in 2011.
You must be familiar with this rendang meat dish. Did you know that most of the rendang that you often find in restaurants today is no longer pure in taste. Because there have been many modifications to how to cook and recipe the rendang meat. Of course you are interested in experiencing rendang padang cuisine with original Minang flavors. This time we will present a recipe of rendang padang meat with original taste.
Padang Meat Rendang Recipe
The main ingredients of Padang Rendang meat recipe 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
- Padang rendang meat seasoning recipe:
- Puree:
- 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
- 5 candlenuts
- 100 g curly red chillies
- 2 cm galangal
How to cook Padang special beef rendang recipe
We first prepare the prepared meat: cut the rendang into cubes (dice) or according to the size you want.
It is better not to cut the 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.
Also add 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 cleaned rendang pieces of meat.
Adjust the flame of the stove using 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.
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