Rendang may be a ancient cuisine meat with beef as main ingredient. Specialties of West Sumatra, Indonesia is extremely standard in all walks of society be itin Indonesia itself or abroad. additionally to beef rendang conjointly use coconut (karambia), and a combination of variousspices typical of Indonesia in between Chili (Lado), galangal, lemongrass, onionsand numerous alternative spices that's sometimes spoken as (the cooker). within the year 2011 through net poll involving thirty five,000 respondents who held CNN International, topped as a meal Rendang ranked 1st within the list of 'World's fifty Most Delicious Foods' (50 delicious dishes of World)
Types Of Rendang:
There are 2 types of rendang rendang: dry and wet. Rendang will sometimes be kept dry for 3 to four months, and used for ceremonial occasions or guests of honor.Wet rendang, conjointly called kalio is found throughout the Padang Restaurant,and can solely survive inside a month.
RECIPE
#material:
- 1 kg beef, cut to taste.
- Coconut coconut milk 2 pcs taken.
- Galangal 1 vertebra.
- 1 stalk lemongrass.
- 2 lbr turmeric leaf.
- salt, and
- Sugar
#Spices:
- Onion 15 pcs.
- Garlic 5 pcs.
- coriander 1sdm
- Turmeric 1 vertebra.
- 100 grams of ground red chili.
#How To Make:
Heat oil and sauté ground spices, turmeric leaves, kaffir lime leaves, lemongrass and deaf until fragrant.
Insert the meat, stir until it changes color.
Pour coconut milk and add the grated roasted coconut, cook over medium heat, stirring slowly to the boil.
Reduce heat, and cook until cooked meat, oily and brownish.
Pouring and serve.