How to make Rendang Padang original

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Food that never makes you bored even though it takes hours to cook

 




Materials

1/2 kg of meat (less)

2 coconuts (separate thick coconut milk & thin coconut milk)

Ground spices

7 cloves of red onion (puree)

5 cloves of garlic (puree)

3 cm ginger (puree)

2 cm turmeric (puree)

3 pieces of lime leaves

A little galangal (puree)

1 turmeric leaf (remove the bone leaves)

1 lemongrass (crushed)

15 cayenne pepper seeds (if you don't like it spicy, you can skip it)

4 tbsp finely ground chilies (to taste)

Sufficiently Salt

1/2 teaspoon ground nutmeg

Step :

1. Wash the meat thoroughly

2. Prepare the spices to be mashed

3. Finely grind turmeric, ginger, garlic, shallot, & galangal with 1/2 teaspoon salt. Then roughly grind the cayenne pepper. I suggest that you just grind the spices manually (no need to use a blender).

4. All the spices that have been ground are mixed into the meat. Add the ground chilies. Stir well until the spices soak into the meat

5. Prepare thick coconut milk, add turmeric leaves, lime leaves, lemongrass

6. Heat the coconut milk before adding the meat. Keep stirring, not to break the coconut milk. When it's boiling, add the meat

7. Add a little ground nutmeg

8. Keep stirring the meat & if you feel the coconut milk is not spicy enough, you can add ground chillies again. So that the color of the sauce can be like the image on the side.

9. Move the rendang using an iron skillet, spy oil from the rendang can come out. Keep stirring the rendang until it's thick like the image on the side. If the meat is still hard, mix in the thin coconut milk. In addition to this the meat can be eaten (this is called kalio).

10. The rendang is finished. In order for the rendang to be brown like this one must always be stirred over low heat until the rendang becomes dry and changes color.

11. Rendang is more delicious when added with potatoes or red beans.


Source

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