Rendang Padang

Who does not know rendang? Rendang is meat dishes typical of Padang, West Sumatra. Generally, it feels a little spicy, most easily found in the diner / restaurant field. Not complete it if you eat in the restaurant field have not tasted Rendang.

Characteristic of origin Payakumbuh rendang is blackish brown color and a dry seasoning to taste very delicious. To achieve a blackish brown color and the dry seasoning rendang, rendang cooked long enough that at least 12 jam.The longer rendang cooked then the taste will be more delicious. When rendang is not exhausted in a day, can be reheated in order not stale, while it's still going to be maintained.

Material:

1 kg of beef topside

2 bay leaves turmeric

4 segments lemongrass

15 LBR and lime leaves

4 bay leaves

2-3 slices of sour kandis

4 pieces of coconut milk from coconuts (so 2 ​​liters), or 3 (200 ml) coconut water ready +

salt to taste

Ground spices

200 grams of red pepper curls

10 grains of cayenne pepper

100 gr onion

1 tbsp coriander roasted

5 cm galangal

50 gr hazelnut

7 cloves garlic

1 whole nutmeg

1 tbsp curry ready-made

How to cook

Take 2 tablespoons of ground spices and coat the meat with the spices, let stand for 1-2 hours

Cook the remaining ingredients until boil and fragrant coconut milk, meat and sour enter kandis.

Cook and hold while maintained so as not to break the coconut milk until the meat is tender and dried herbs and black-colored. Serve

Tips:

Sometimes the meat was destroyed because the long cooking process. To avoid it after the meat is tender, remove from heat and dry seasonings, then re-enter the meat and cook until everything is black.

Wearing a ready-made coconut milk is more practical and not easily broken, but it feels less savory.