TRIBUNNEWS.COM – Rendang cooking can be an option for preparing sacrificial meat on Eid al-Adha 1443 Hijriah/2022.
This typical Sumatran food is also known for its deliciousness and suits the Indonesian palate.
So here is a collection of processed rendang recipes, quoted by Tribunnews from various sources:
Kasano Kitchen Style Rendang
Quoted from Kasano Kitchen’s YouTube show, here are the beef rendang seasonings
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Material:
– 1 kg beef
– 10 red curly chilies
– 3 devil/cayenne peppers
– 9 medium sized garlic cloves
– 9 medium sized red onions
– 2 turmeric finger segments
– 2 ginger finger segments
– 3 galangal knuckles
– 3 lime leaves
– 2 lemongrass
– 3 bay leaves
– 2 star anise
– 1/2 Tbsp coriander
– coconut milk to taste (use thick coconut milk that has been squeezed 1/2 kg. + grated coconut 1 coconut, some for squeezing, some for roasting)
Spice:
– 1/2 tbsp salt
– 1 tbsp stock powder
– 1/2 tbsp granulated sugar
How to make:
1. Puree the coriander. Then, once smooth, add other spices, namely chilies, long red chilies, garlic, shallots, turmeric.
2. After grinding, mix the ground spices with cooking oil, and grind again.
3. Then saute the ground spices, mix in a little more oil until it changes color or turns slightly brown. Add other spices, crushed lemongrass, bay leaves, lime leaves, crushed ginger, crushed galangal, star anise.
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4. Then add the meat to the sautéed spices, mix in a little water, stir-fry briefly.
5. Mix coconut milk, liquid coconut milk plus coconut milk squeezed from 1 coconut.
6. Then cook the meat until the water reduces.
7. The remaining grated coconut that has been squeezed, roasted until brown, until it becomes serundeng, then mashed.
8. Add fine serundeng to the meat dish, stir until evenly mixed.
9. Then after the spices have reduced, add 1 teaspoon of salt, one teaspoon of stock powder, and add half a teaspoon of sugar.
Rendang Ala Delicious Dish
Cooking time: 120 minutes
Servings: 8 meals
Material
– 400 grams of rendang meat, cut against the grain 3 cm thick
– 3 cm galangal, bruised
– 2 stalks of lemongrass, white, bruised
– 2 turmeric leaves, sliced
– 2 cm cinnamon
– 1 tablespoon salt
– 1 teaspoon granulated sugar
– 500 ml thick coconut milk from 2 coconuts
– 1,250 ml of thin coconut milk from thick coconut milk
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Ground spices:
– 12 curly red chilies
– 5 large red chilies
– 10 red onions
– 4 cloves of garlic
– 4 cm ginger
– 4 candlenuts, roasted
– 1 teaspoon pepper
– 3 teaspoons of coriander
How to make beef rendang:
– Boil thin coconut milk, galangal, lemongrass, turmeric leaves, cinnamon and ground spices while stirring until boiling.
– Add meat. Cook while stirring until it changes color.
– Add salt and sugar. Stir well. Cook until tender and the sauce is thick.
– Pour in thick coconut milk. Cook over low heat while
(Tribunnews.com/Garudea Prabawati) (Delicious Serving)
