TRIBUNNEWS.COM – This is the recipe for beef rendang that can be made as the 2025 Lebaran menu.
Soon, Eid al -Fitr will arrive. Usually the community will make a variety of dishes that can be eaten with family, relatives, and neighbors.
Well, this meat rendang menu, can be used as an alternative.
Just 120 minutes, you can process the meat into rendang eight servings.
However, you need to pay attention to several things related to processing, including the matter of coconut milk quality.
Meat rendang recipe
The following is a meat rendang recipe, quoted from a delicious dish:
120 minutes duration
8 servings
Ingredients/spices:
- 400 grams of rendang meat, cut against 3 cm thick fiber
- 3 cm galangal, crushed
- 2 lemongrass stems, taken white, crushed
- 2 turmeric leaves, sliced
- 2 cm cinnamed
- 1 tablespoon of salt
- 1 teaspoon of sugar
- 500 ml of thick coconut milk from 2 coconuts
- 1,250 ml of dilute coconut milk from thick coconut milk
- Ground spices:
- 12 curly red chili
- 5 large red chili
- 10 shallots
- 4 cloves of garlic
- 4 cm ginger
- 4 Candlenut items, roasted
- 1 teaspoon of pepper
- 3 teaspoons of coriander
How to make meat rendang:
– Boil dilute coconut milk, galangal, lemongrass, turmeric leaves, cinnamon, and spices while stirring until boiling.
– Then, add the meat, then cook while stirring until it changes color.
– Add salt and sugar, then stir well and cook until tender and thick sauce.
– Pour thick coconut milk, cook over low heat while stirring until oily.
Avoid these 3 things when cooking rendang
There are some mistakes that are often made when cooking rendang.
According to the original Chef Minang Adhan Budiman, processed rendang made in the area of Java, generally uses additional bay leaves.
While in West Sumatra does not use additional bay leaves to make rendang.
“As far as I know, people cook rendang do not use bay leaves, rendang uses turmeric leaves. Sometimes people in Java use bay leaves,” he said, two years ago, reported Kompas.com.
Chef Adzan said, many people use chili with rough mill when cooking rendang.
The mill with this rough result, is usually obtained because it grinds chili using a blender.
“If Minang people cook rendang using fine ground chili, use a stone mill so that the results are smoother.”
“The fine chili used when cooking rendang can dissolve and blend with coconut milk without the remaining chili seeds,” he explained.
Furthermore, Adhan explained, the main key to cooking rendang is in the quality of coconut milk.
As for one of the mistakes when making rendang, which is using a non -thick student.
It is said to be a chef adhan, coconut milk that is not thick containing more water, so that it can make rendang bran lumpy.
(Tribunnews.com/suci Bangun DS, Saidiedap.grid.id, Kompas.com)
