TRIBUNNEWS.COM – Towards Eid al -Fitr 2025, the community began to prepare various dishes to be served to families and neighbors.
One popular menu is beef rendang.
The following is a recipe for beef rendang that can be prepared in 120 minutes for eight servings, quoted from a delicious dish:
Meat rendang ingredients
- 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
How to make meat rendang
1. Boil the coconut milk, galangal, lemongrass, turmeric leaves, cinnamon, and spices while stirring until boiling.
2. Add beef, cook while stirring until the meat changes color.
3. Add salt and sugar, stir well, then cook until the meat is tender and the sauce thickens.
4. Pour thick coconut milk, cook over low heat while stirring until oily.
Avoid 3 mistakes when cooking rendang
Original Minang Chef, Adhan Budiman, revealed some common mistakes that are often made when cooking rendang.
1. Use of bay leaves
Chef Adzan emphasized that the original rendang from West Sumatra did not use bay leaves.
While processed rendang made in the island of Java, generally uses additional bay leaves.
“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.
2. Rough chili mill
Another mistake is to use rough chili.
“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.
3. Coconut milk quality
The main key in cooking rendang is the quality of coconut milk.
Chef Adzan warns that using coconut milk that is not thick can cause rendang to clot.
Coconut milk that is not thick contains more water, which can damage the texture of the rendang.
This content is perfected using artificial intelligence (AI).
