TRIBUNNEWS.COM – Here are recipes and how to make various rendang dishes.
Rendang cannot be separated from the celebration of Eid al -Fitr.
Rendang is a typical food of Padang originating from beef with a blend of spices and coconut milk.
However, now many are creating rendang not with beef.
Also read: Chicken opor recipe and beef rendang, a typical Eid dish accompanied by other menus
Also read: Recipes for Eid -ala Houses, Yellow Chicken Opor to Betawi Meat Stews, Easily SUCCESSFUL!
Starting from chicken rendang, eggs and even tuna rendang.
This rendang cuisine creation can be a helper if the price of beef is rising or if beef is difficult to obtain.
Check out the recipe and how to make a variety of rendang dishes quoted from Delicious dish:
1. Egg rendang
Time: 45 minutes
Preach: 4 servings
Material:
8 chicken eggs
1000 ml of coconut milk from 2 coconuts1
1 turmeric leaf
5 orange leaves, discarded the bones
2 lemongrass stems, crushed
1 kandis acid piece
Ground spices:
15 curly red chili
11 big red chili
10 shallots
4 cloves of garlic
2 cm ginger
1 cm turmeric
1 teaspoon of coriander
2 cm galangal
2 teaspoons of salt
How to make fried egg rendang:
1. Flush the eggs until cooked. Lift. Drain.
2. Boil coconut milk, spices, turmeric leaves, orange leaves, lemongrass, and candis acid while occasionally stirring until thickened.
3. Add eggs. Stir well. Cook while stirring occasionally until it absorbs.
2. Chicken rendang
Time: 60 minutes
Preach: 20 pieces
Material:
1 chicken, cut 20 parts
2 lemongrass, crushed
1 turmeric leaf
1 kandis acid piece
6 orange leaves, discarded the bones of the leaves, finely sliced
1 3/4 tablespoon of salt
800 ml thick coconut milk from 1 1/2 coconut
1/2 tablespoon of brown sugar
Ground spices:
12 curly red chili
4 large red chili
8 shallots
3 cloves of garlic
3 grains of hazelnut, roasted
1/2 tablespoon of coriander
2 cm ginger
2 cm turmeric, burned
How to make chicken rendang:
1. Boil spices, lemongrass, turmeric leaves, orange leaves, and salt in coconut milk while stirring until boiling.
2. Add the chicken. Boil over low heat until the chicken is cooked.
3. Cook while stirring occasionally until cooked and oily.
3. Rendang tuna
Time: 60 minutes
Preach: 4 servings
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. Heat oil. Saute ground spices, lemongrass, and orange leaves until fragrant. Add tuna. Stir until it changes color.
2. Add the tomatoes. Stir well. Add salt and brown sugar. Stir well.
3. Pour the dilute coconut milk. Stir until boiling.
4. Add thick coconut milk. Stir until cooked and absorbed.
(Tribunnews.com/nadya) (Delicious/Dwi dish)
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