Indonesia food this time is Rendang.
Rendang is a type of Indonesian cuisine which originated from Padang, West Sumatra.
Rendang is food that is durable up to 3 months.Seasoning and cooking ingredient:
1 kg lean beef, cut into 4 × 4 cm
2 pieces of Curcuma domestica leaf
2 cm Asam Kandis/Gelugur (Garcinia cambogia)
2 liters of coconut milk from 2 coconuts
5 cloves onion, thinly sliced
Seasoning or Spice puree (blend):
2 cm galangal (Alpinia galanga)
3 cm turmeric (curcuma domestica/curcuma longa)
2 cm ginger (Zingiber majus Rumph)
100 grams of red chilli
7 cloves red onions
4 cloves garlic
2 teaspoons salt
how to make:
- Pour coconut milk in the pan, put turmeric leaf, kaffir lime leaves, Cymbopogon Nardus ,Garcinia cambogia, red onion slices and all spices puree. Mix well.
- Cook the mixed seasoning and coconut milk (1) and stirring occasionally for 20 minutes. Enter pieces of meat, cook over medium heat until the coconut milk and oily to dry. Lift. Arrange in a serving dish. Serve.
For 7 Portion
Tip cook rendang:
* Never use coconut milk packaging to make dry rendang, coconut milk packaging can not produce dried coconut crumb. Use coconut milk from hand made coconut milk
* If you enter the meat too quickly, the meat will usually be destroyed when the coconut milk dries up. That can be overcome with fry meat first until cooked and then the meat is inserted when the coconut milk has begun to dry up.