TRIBUNNEWS.COM – The following is a special Eid menu recipe that is easily processed by yourself at home.
You can try rendang tofu tetelan, dried shredded rendang, and rendang of soy sauce shells.
For rendang tofu tetelan is processed using ingredients, such as Chinese tofu, turmeric leaves, orange leaves, lemongrass to galangal sugar.
Just 60 minutes, you can get four portions of rendang.
Then, how is the Rendang Eid menu recipe?
Also read: A collection of Eid cookies recipes, complete with tips on choosing the best type of flour
The following is the Eid menu that is easy to manage, reported SajianSedap.grid.id:
Tofu rendang recipe
Time: 30 minutes
Preach: 4 servings
Material:
– 2 pieces of Chinese tofu, cut boxes, fried skinned
– 100 grams of tetelan, cut into small pieces
– 2 turmeric leaves, tie
– 4 orange leaves, remove the leaf bones
– 1 lemongrass, memor
– 3 kandis acid pieces
– 2 teaspoons of salt
– 1 teaspoon of sugar
– 500 ml of coconut milk, from 1 coconut
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Ground spices:
– 1 cm turmeric, grilled
– 5 red chili
– 3 cloves of garlic
– 8 shallots
– 2 cm galangal
– 2 cm ginger
– 1 teaspoon of coriander
How to make rendang tofu tetelan:
1. Boil coconut milk, tetelan, ground spices, turmeric leaves, orange leaves, lemongrass, and kandis acid.
Cook until fragrant seasoning and tender tender.
2. Add tofu, add salt and sugar.
Stir until the spices are cooked and absorbed.
Dry shredded rendang recipe
Time: 60 minutes
Preach: 400 grams
Material:
– 500 grams of gandic meat, cut in the same direction of fiber
– 1 turmeric leaf, tie
– 5 pieces of orange leaves, remove the bones
– 2 kandis acid pieces
– 2 lemongrass stems, memor
– 10 shallots, thinly sliced
– 800 ml of coconut milk from 1 btr coconut
– 1 teaspoon of salt
– 1/2 teaspoon of sugar
– 500 ml of oil, for frying
– 1,000 ml of water
Ground spices:
– 10 shallots
– 5 cloves of garlic
– 2 cm galangal
– 2 cm turmeric
– 5 big red chili, remove the seeds
– 6 curly red chili
How to make a dried shredded rendang:
1. Boil the meat with 3 bay leaves and 2 cm ginger until cooked.
Lift, then shredded meat rather large.
2. Fry the meat in the oil that has been heated with medium heat from skin, and set aside.
3. Boil coconut milk with turmeric leaves, orange leaves, kandis acid, lemongrass, onion, and spices while stirring occasionally until oily.
4. Add the meat, stir well, and add salt and sugar.
Cook while stirring until the spices are absorbed and dry.
Rendang rendang sauce spices
Time: 45 minutes
Preach: 4 servings
Material:
– 500 grams of blood shells, boil
– 3 cm of ginger, load
– 1 turmeric leaf, tie
– 1 lemongrass, take the white part, make it
– 2 bay leaves
– 2 tablespoons of sweet soy sauce
– 300 ml of coconut milk, from 1/2 coconut
– 1 teaspoon of salt
– 1 teaspoon of brown sugar
Ground spices:
– 2 grains of hazelnut, roasted
– 6 shallots
– 2 cloves of garlic
– 1/2 teaspoon of coriander
– 3 curly red chili
How to make rendang sauce seasoning shells:
1. Heat oil, saute ground spices, ginger, turmeric leaves, lemongrass, and bay leaves until fragrant.
Add the clam and stir well.
2. Sinten with sweet soy sauce, salt, and brown sugar, and stir well.
3. Pour coconut milk gradually.
Cook until cooked and absorbed.
(Tribunnews.com/suci Bangun DS, SaidSedap.grid.id/dwi)
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