Ingredients
The main ingredient
- 500 grams beef rendang, cut into pieces
- 300 ml thick coconut milk, from 1 coconut
- 1,000 ml of thin coconut milk, remaining thick coconut milk
- 1 cm galangal, bruised
- 3 stalks of lemongrass, white removed, crushed
- 3 turmeric leaves
- 3 kaffir lime leaves, stems removed
- 1/2 tablespoon salt
- 1 teaspoon granulated sugar
- 2 pieces of kandis acid
Ground spices
- 10 curly red chilies
- 3 large red chilies
- 12 red onions
- 5 cloves of garlic
- 1 cm ginger
- 1 cm turmeric, roasted
- 3 candlenuts, roasted
- 1/2 teaspoon pepper
- 2 teaspoons ground coriander
Manufacturing Steps
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Boil ground spices, galangal, lemongrass, turmeric leaves, lime leaves, salt and sugar in thin coconut milk while stirring until it boils.
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Add meat.
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Boil over low heat until the meat is cooked and the sauce is almost dry.
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Add thick coconut milk.
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Cook, stirring occasionally, until thick, oily, then remove from heat.
