How to Make Rendang Padang Natural Soft and delicious - Rendang
Padang , siapasih that Keith knew that one of these specialties , almost
throughout Indonesia may have a lot to sell , even in other countries already
existing tables . The main foods made from beef diungkep , then added with
spices to make food choices that are very tasty and delicious . Coupled with
this food can last indefinitely until many months to make this meal even more
special . It's tempting not feed this one , especially for those who often eat
in restaurants andalas , music and others , would have increased his hunger
when he heard it , take it easy recipe chop presented here is not less tasty
and tender to the original , because the recipe and her boyfriend to come
directly from the golf course that has a very good restaurant . Please try it
for yourself , as follows .
Material :
·
1 kg of beef
selection, cut the size according to taste
·
3 Old coconuts,
made coconut milk
·
15 grains of red
onion
·
8 cloves garlic
·
1 ounce red chili
(curly)
·
2 cm Ginger
·
2 cm galangal
crushed
·
1 teaspoon ground
pepper
·
2 stalks Lemongrass
first geprek
·
2 seeds sour kandis
·
2 pieces Flowers
deaf
·
3 pieces lime
leaves
·
4 sheets of bay
leaves
·
1 sheet turmeric
leaf
·
Salt
Supplementary material
·
Serundeng that have been roasted coconut first
·
1 oz Beef liver cut into small cubes and
boiled
How to Make Rendang Padang
1. Puree the first onion and garlic, chilli, ginger and galangal
2. Start steam beef that had been cut with the seasoning paste,
wait until the steam and air-dried meat ungkepan.
3. Put coconut milk, pepper, lemongrass, tamarind kandis, dullness flowers,
lime leaves, bay leaf, salt and sugar, then mix well, do not forget the
leaves of turmeric as well but in tatters first
4. Wait until boiling coconut milk, and a little put out oil, then reduce the heat
5. Combine complementary materials into rendang and stir again until evenly
6. Pursue in order to stir rendang not stick to the griddle, wait until it changes
color and dries rendang
7. Lift rendang, and ready to be served.
Additional Tips
1. To add to the tenderness of meat rendang we try to create meat that has been
cut should be beaten or digeprek first and then in steam
2. In the process pengungkepan rendang meat is soft and tasty usually require
a longer period of time less than a full night or a day, to allow the flavors used permeated
3. In cooking try coconut milk is not broken and how to use a circular motion
upwards like when the draw.
Rendang Padang Recipes That Make Original Soft and Delicious, serve to further the
pleasure of using warm rice, fresh vegetables and green sauce