KOMPAS.com – Rendang beef can be stored for a long time. Suitable for the stock of meal and iftar.
How to make dry rendang is not much different from ordinary rendang. It’s just that the process of cooking is left until it is completely dry.
Once cooked, let the rendang cold. Can be directly served or stored in an airtight container.
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Check out the dried meat rendang recipe for 300 grams from the book “Variations of dried side dishes for business“(2009) by Nursaadah published by Gramedia Pustaka Utama below:
Material:
- 500 gr meat has deep
- 2 liters of coconut milk
- 2 lemongrass stems, memor
- 6 orange leaves
- 4 bay leaves
- 4 deaf
- 1/2 half -half -coconut grains for koyah
Ground spices:
- 10 curly chili, remove the seeds
- 6 cloves of garlic
- 10 shallots
- 2 cm turmeric
- 4 cm ginger
- 4 cm galangal
- 1 teaspoon pepper
- 2 teaspoon coriander
- 2 tablespoons of sugar
- 2 tsp salt
How to make dried meat rendang
- Boil meat with coconut milk, lemongrass, orange leaves, bay leaves, deafness, and spices.
- Cook using medium heat until the meat changes color. Remove and drain the meat.
- Cut widen, then shredded meat.
- Reinsert shredded meat into the boiled ir.
- Cook again over low heat until half dry.
- Enter the koyah, stir well. Cook again until the rendang is dry. Lift.
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