TRIBUNNEWS.COM – The following is a collection of delicious and easy to make rendang cooking recipes.
Rendang can be one of the special iftar menu inspiration with family.
Making rendang is quite easy and the time required is also not long that is approximately 1-2 hours.
You can create rendang in various dishes, to make it more varied and interesting.
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The following recipes and ways and ingredients make delicious and practical rendang that Tribunnews summarize from SajianSedap.grid.id:
Rendang kerang spices soy sauce
Material:
500 grams of blood shells, boil
3 cm of ginger, memor
1 Turmeric Leaves, 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, roast
6 grains of shallots
2 cloves of garlic
1/2 teaspoon of coriander
3 curly red chili
How to make rendang sauce seasoning shells:
1. First heat the oil and saute ground spices, ginger, turmeric leaves, lemongrass, and bay leaves until fragrant.
2. Enter the clam and stir well.
3. Sinten with sweet soy sauce, salt, and brown sugar, then stir well.
4. Pour coconut milk gradually and cook until cooked and absorbed.
Dried shredded chicken rendang
Material:
4 top chicken thighs
1 turmeric leaf
2 cm lemongrass, crushed
2 pieces of orange leaves, remove the bones
2 red chili, sliced long match
2 teaspoons of salt
1 teaspoon of brown sugar
50 grams of coarse grated coconut, roasted
400 ml of coconut milk from 1 coconut
2 tablespoons of oil to saute
Ground spices:
6 large red chili
5 shallots
3 cloves of garlic
3 grains of hazelnut, roasted
1/2 teaspoon of coriander
2 cm ginger
1 cm turmeric, burned
How to make dried shredded chicken rendang:
1. First saute ground spices, turmeric leaves, lemongrass, and orange leaves until fragrant.
2. Add the chicken and stir until it changes color.
3. Add red chili, salt and brown sugar, then stir well.
4. Pour the coconut milk little by little and cook while stirring slowly until cooked.
5. Lift the chicken, then shredded.
6. Cook again with seasoning and add grated coconut roasted, then stir well and cook over low heat until cooked and dry.
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Rendang seasoning tuna
Material:
400 grams of tuna fillet, cut 3×3 cm
1 lemongrass, crushed
3 pieces of kaffir lime leaves, discarded the bones
1 teaspoon of brown sugar
3/4 teaspoon of salt
1 tomato, cut
100 ml of coconut milk from 1/2 coconut
150 ml of dilute coconut milk from the remaining thick coconut milk
5 tablespoons of oil to saute
Ground spices:
5 cloves of garlic
6 grains of shallots
3 large red chili, thrown away the seeds
4 Candlenut items, roasted
1 teaspoon of coriander
1 cm turmeric, burned
1 cm ginger
How to make rendang seasoning tuna:
1. First heat the oil and saute ground spices, lemongrass, and orange leaves until fragrant.
2. Add tuna and stir until it changes color.
3. Add the tomatoes and stir well.
4. Add salt and brown sugar, then stir well.
5. Pour runny coconut milk and stir until boiling.
6. Add thick coconut milk, then stir until cooked and absorbed.
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Shrimp rendang
Material:
500 grams of large shrimp, coconut not discarded, back venue
100 grams of roasted coconut, blender
2 lemongrass stems, crushed
2 teaspoons of salt
1/2 teaspoon of sugar
100 ml of coconut milk from 1/2 coconut
200 ml of dilute coconut milk from the remaining thick coconut milk
Ground spices:
6 Candlenut, Sangrai
1 cm turmeric, grilled
3 big red chili, remove the seeds
5 cloves of garlic
6 grains of shallots
1 teaspoon of coriander
1 cm ginger
How to make shrimp rendang:
1. First heat the oil and saute ground spices, lemongrass, and orange leaves until fragrant.
2. Add shrimp and stir until it changes color.
3. Add salt and brown sugar, and stir well.
4. Pour the dilute coconut milk, then leave it over low heat until it almost dries.
5. Add thick coconut milk.
6. Stir until it dries and cooked.
(Tribunnews.com/oktavia ww/SajianSedap.grid.id/Dwi)
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