TRIBUNNEWS.COM – Rendang is a beef dish that is suitable to be enjoyed with the family.
Cooking rendang requires easy ingredients and spices.
The time to make this processed beef is quite fast, namely 60 minutes.
Read: Recipes for processed beef that are easy to make, inspiration for Eid al-Adha dishes 2020
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Read: Recipe and method for making Krengsengan and Dabu-dabu goat satay, easy and fail-proof
The following is a recipe for spices and how to make rendang, which Tribunnews.com collected from jasaansedap.grid.id:
Material:
400 grams rendang meat, cut against the grain 3 cm thick
1,250 ml of thin coconut milk from thick coconut milk
3 cm galangal, bruised
2 stalks of lemongrass, take the white part, bruise
2 turmeric leaves, tied in a knot
2 cm cinnamon
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon brown sugar
500 ml thick coconut milk, from 2 coconuts
Ground spices:
4 candlenuts, roasted
12 curly red chilies
5 large red chilies
10 red onions
4 cloves of garlic
3 teaspoons coriander
4 cm ginger
How to make:
1. Boil thin coconut milk, galangal, lemongrass, turmeric leaves, cinnamon and ground spices while stirring until boiling.
2. Add meat. Cook while stirring until it changes color.
3. Add salt, ground pepper and brown sugar. Stir well. Cook until thickened.
4. Pour in the thick coconut milk. Cook over low heat while stirring until oily.
Dry Rendang
It turns out that processed beef can also be made into delicious dry rendang.
This menu creation is sure to be a favorite on the dinner table.
Material:
500 grams of tuna, cut 6×5
1/2 coarsely grated coconut, roasted, mashed
500 ml thick coconut milk from 3 coconuts
800 ml of thin coconut milk, remaining juice from thick coconut milk
2 stalks lemongrass, bruised
1 turmeric leaf, torn into pieces
10 lime leaves, remove the leaf bones
1 kandis acid
1/2 tablespoon salt
1 teaspoon sugar
Ground spices:
8 candlenuts, roasted
2 cm turmeric, roasted
15 red onions
4 cloves of garlic
4 large red chilies
12 curly red chilies
2 cm ginger
2 cm galangal
How to make:
1. Boil thin coconut milk with ground spices, lemongrass, turmeric leaves, lime leaves, kandis acid, salt and sugar while stirring until it boils and smells good.
2. Add meat. Leave it on medium heat while stirring occasionally.
3. Reduce the heat. Cook, stirring occasionally, until the coconut milk is almost dry.
4. Pour the thick coconut milk into the meat stew. Stir until almost dry.
5. Add the roasted coconut.
6. Push gently with the back of a spoon until it is completely dry.
7. If the meat looks too soft, just take it out.
8. Continue cooking the spices until they are completely dry, there is no more sauce.
Read: Recipe for Goat and Beef Curry Seasoning, Here’s How to Make it and Tips for Making the Meat Tender
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Read: Goat and Beef Buntel Sate Recipe: Complete with Spicy Dip Sauce, Delicious and Easy to Make
(Tribunnews.com) (Sajiansedap.grid.id/Dwi)
