TRIBUNNEWS.COM – The following is a recipe for various cows, which is suitable to be enjoyed during the Eid al -Adha 1442 H.
Slaughtering meat on Eid al -Adha is very suitable to be processed into rendang cuisine that is rich in spices and savory.
In addition to the meat, it turns out that the liver and lung beef can also be processed into rendang that is no less tasty with rendang meat.
Check out the various rendang recipes quoted from Delicious dish:
Also read: Tips so that satay does not burn quickly when burned and the recipe for spicy soy sauce goat satay
Also read: Beef Maranggi Sate Recipe that is Easy to Make at Home, Suitable to be a special Eid al -Adha menu
1. Rendang meat and potatoes
Time: 60 minutes
Preach: 10 servings
Material:
600 grams of Gandik Meat, Cut 10 Parts
150 grams of mini potatoes
1,500 ml of coconut milk from 1 1/2 coconut
1,000 ml of coconut milk from thick coconut milk
2 cm galangal, crushed
2 lemongrass stems, crushed
2 turmeric leaves
4 orange leaves, discarded the bones
2 3/4 teaspoon of salt
1/2 teaspoon of sugar
Ground spices:
15 curly red chili
5 large red chili
15 grains of shallots
5 cloves of garlic
2 cm ginger, crushed
4 Candlenut items, roasted
1 teaspoon of pepper
2 1/2 teaspoon of coriander
How to make potato meat rendang:
1. Boil spices, galangal, lemongrass, turmeric leaves, orange leaves, salt, and sugar in the coconut milk until it boils.
2. Add the meat. Cook over low heat until it dries. Pour thick coconut milk. Cook until coconut milk is reduced in a grace.
3. Add potatoes. Continue boiling to oily coconut milk. Lift.
2. Redang Cow’s Heart
Time: 60 minutes
Preach: 8 servings
Material:
500 grams of beef liver, cut box 5×5 cm
2 packs of ready -to -use rendang seasoning
1 turmeric leaf, make a knot
4 orange leaves, remove the bones
2 lemongrass stems, memor
2 kandis acid pieces
1000 ml of coconut milk from 1 coconut
2 tablespoons of oil to saute
How to make a cow’s heart rendang:
1. Saute rendang seasoning, turmeric leaves, orange leaves, and lemongrass until fragrant. Enter the beef liver. Stir well.
2. Add the candidate acid. Stir well.
3. Pour the coconut milk little by little while stirring until it sinks.
3. Rendang coconut roasted coconut meat
Time: 60 minutes
Preach: 6 servings
Material:
350 grams of Sengkel Meat, Cut 2x2cm Boxes
2 bay leaves
1 tablespoon of sweet soy sauce
1 teaspoon of salt
1/4 teaspoon of pepper powder
1/2 teaspoon of nutmeg powder
150 grams of rough grated coconut, roasting, puree
750 ml of water
2 tablespoons of oil, to saute
Ground spices:
4 Candlenut, Sangrai
5 shallots
2 cloves of garlic
3 big red chili
How to make roast coconut cooking meat:
1. Saute ground spices and bay leaves until fragrant. Add the meat. Stir until it changes color.
2. Specific soy sauce, salt, pepper, and nutmeg. Stir well.
3. Pour water. Cook until the water is reduced by half.
4. Add roasting coconut. Stir well. Cook over low heat until the meat is cooked.
4. Lung rendang aroma hone
Time: 60 minutes
Preach: 4 servings
Material:
500 gr lung
2 pieces of hone, sliced
1 turmeric leaf, made a knot
3 pieces of orange leaves, discarded the leaf bones
1 lemongrass, crushed
2 kandis acid pieces
1 teaspoon of salt
500 ml of coconut milk from 1 coconut
Ground spices:
2 cm galangal
1 cm turmeric, burned
1 cm ginger
4 large red chili
3 curly red chili
5 shallots
3 cloves of garlic
3 grains of hazelnut, roasted
1/2 teaspoon pepper powder
1/2 teaspoon of coriander powder
How to make pulmonary rendang scent hone:
1. Boil lungs with 1 bay leaves, 2 cm of ginger, and 1 lemongrass until cooked. Lift. Cut 1/2 cm thick.
2. Boil the lungs with hone, turmeric leaves, orange leaves, lemongrass, kandis acid, coconut milk, and spices while occasionally stirring until soak and thick sauce.
5. Rendang shredded meat
Time: 60 minutes
Preach: 400 grams
Material:
500 grams of gandik meat, cut in the same direction of fiber
1 Turmeric Leaves, Tie
5 orange leaves, remove the bones
2 kandis acid pieces
2 lemongrass stems, memor
10 shallots, thinly sliced
800 ml of coconut milk from 1 btr coconut
1 teaspoon of salt
1/2 teaspoon of sugar
500 ml of oil, for frying
1,000 ml of water
Ground spices:
10 shallots
5 cloves of garlic
2 cm galangal
2 cm turmeric
5 big red chili, remove the seeds
6 curly red chili
How to make a dried shredded rendang:
1. Boil the meat with 3 bay leaves and 2 cm ginger until cooked. Lift. Shredded meat is rather large.
2. Fry the meat in the oil that has been heated with medium heat from skin. Set aside.
3. Boil coconut milk with turmeric leaves, orange leaves, kandis acid, lemongrass, onion, and spices while stirring occasionally until oily.
4. Add the meat. Stir well. Add salt and sugar. Cook while stirring until the spices are absorbed and dry.
(Tribunnews.com/Nadya) (Sedap/Dwi/Robert Christianto)
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