13. Rendang. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is piece of meat — most commonly beef — slow cooked and braised in coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown, tender, caramelized.
It is most commonly used to make Rendang Beef, a signature slow-cooked curry dish popular throughout Southeast Asia.
I usually cook Beef Rendang but Beef usually takes hours to cook.
Chicken is a lot faster and just as good.
Kamu bisa memasak 13. Rendang menggunakan bahan-bahan 17 dan langkah-langkah 5. Berikut cara memasaknya.
Bahan-bahan 13. Rendang
- 500 gram daging sapi.
- 2 bungkus santan instan @65ml.
- 2 ruas lengkuas, memarkan.
- 4 lembar daun salam & daun jeruk.
- 1 batang serai.
- Secukupnya gula, garam, penyedap.
- Secukupnya minyak goreng.
- Bumbu yg dihaluskan:.
- 10 siung bawang merah.
- 7 siung bawang putih.
- 3 ruas Jahe.
- 3 ruas kunyit.
- 6 butir kemiri (sangrai).
- 1 sdm Lada.
- 1 sdm ketumbar.
- 1 sdm Jinten.
- 10 buah cabe merah (sesuai selera).
Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore. Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor.
Langkah-langkah 13. Rendang
- Cuci bersih daging sapi yg sudah dipotong. Lalu tiriskan..
- Tumis bumbu yg sudah dihaluskan, masukkan daun salam, daun jeruk, batang serai aduk sampai rata & harum..
- Setelah bumbu aroma nya harum, masukkan daging sapi, beri sedikit air / santan encer aduk² sampai meresap. Masukkan juga gula, garam, penyedap & koreksi rasa..
- Masak daging sampai empuk, dan jangan lupa sering di aduk agak bumbu tidak kering. Setelah daging sudah empuk dan air menyusut masukkan santan kental lalu aduk terus supaya santan meresap ke dalam daging..
- Setelah matang, angkat & sajikan. Beri taburan bawang goreng agar lebih wangi. Selamat mencoba & menikmati..
It's in West Sumatra where rendang—a meat dish famous for its spiciness, long cooking procedure, and ability to last for days—originated among the Minangkabau people. Rendang sapi Padang - Indonesian beef rendang, Padang style. Which beef cut is suitable for beef rendang? Rendang is a dish with long hours of slowly simmering away in a pot (most Indonesians use a wok actually), until all the liquid is reduced into a glaze! Dried rendang can be stored at room temperature for three to four weeks.
