Rendang recipe

The original dish from West Sumatra was once known as one of the most delicious food in the world world version of a TV station in 2011 ago. Because of its delicious taste, I wonder if one of the neighboring countries claim rendang as their traditional cuisine. Rendang padang have various types based on its main raw material. There rendang recipe meat, eggs, eel, duck / duck, even jengkol or so-called not gained by the Minang community.

Most people are lazy to cook rendang padang because imagine the process is complicated. Though the complicated process very worth the result. If processed until completely dry, then packed in an airtight container and stored in a freezer, rendang padang could last for months. You can process in a number of rather a lot, and warmed gradually when you want to eat berlauk rendang. Here we present the original beef rendang padang recipe that you can try.

MaterialsMaterial:

    500 grams of beef, cut into 10
    600 ml thick coconut milk, from 1.5 coconuts
    300 gram baby potato
    5 tablespoons cooking oil
    300 ml water
Ground spices:

    10 red chilies sliced
    6 grain red bottom
    3 cloves garlic
    3 cm turmeric
    3 cm ginger
    3 cm galangal
    1 tablespoon salt
Other spices:

    1 sheet turmeric leaf
    1 stalk lemongrass
    2 eggs kandis acid
How to make

1. Tumis spices until fragrant, put the meat, stir until it changes color. Enter turmeric leaf, lemongrass, and kandis acid. Stir gently.
2.  Put the water and enter the baby potato. Cook until the water is shrinking. Stir gently occasionally.
3. Enter the coconut milk and cook over medium heat. Leave until the meat is tender, the sauce was dry, and oily. Remove and serve.