How To Make Rendang

Ingredient :
1 ½ kg Beef
12 glass coconut milk from 3 grain coconut
2 asam kandis
1 tree lemongrass
1 leaf turmeric
2 sheet leaf citrus fruit
salt
1 ons red pepper
15 red union
6 siung white union
5 candlenut
2 ginger
3 galingale

Equipment :
Dixie
Spatula
stove

Refined :
1 ons red pepper
15 red union
6 siung white union
5 candlenut
2 ginger
3 galingale

Step :
1. beef at piece personalizing

2. in wok : boiled coconut milk with flavors a refined plus leaf’s and asam kandis.

3. stir straight to coagulate in orter that coconut milk broken’t. in the start
out oil input piece beef

4. stir straight and cook with medium fire. When shall on black little fire.


Tips :

* 1kg beef, 3 fruit coconut made on coconut milk thick, so if 1,5 kg advisable 5
fruit coconut

* plus 3 paper leaf peace, also for lemongrass plus so 2 tree, leaf citrus fruit
plus be 4 paper

* plus 2 sdm coconut rasp lemongrass past roll refined (to out oil)

* a little sugar, when like

* if a wish bid fair more full flavor, pepper, white union & red union be a plus
Again

* so that more penetrate flavor, advisable beef raise first together with flavor all &
leaf, after water beef dry enter coconut milk, stir straight to boil. Small fire,
cook to oil (black) with occasionaly stir in order that not be sticky & ripe
smooth

* so that rendang can black, key don’t with turmeric. So that with turmeric, let
cook long with fire small then, rendang permanent visible red (like kalio).

* so that dedaknya many, coconut milk too have to many. press coconut milk
from rendang, distilation first advisable don’t plus water formerly.press coconut
with applying with cloth/napkin special, so that starch out.