Indonesian Traditional Food "Rendang"

Beef Rendang

Rendang is one of the many traditional Indonesian food, rendang derived from western Sumatra (Padang) or in the native language of the Padang/minang called Randang.

The natives minang has many traditional foods are usually the hallmark of food derived from western Sumatra island has a spicy flavor and saltier than other areas in the Indonesian food.
One of them rendang or randang, the food is usually made of beef mixed with choice of potato, but you can make chicken rendang, tuna rendang etc..

TUNA RENDANG

If you're in Indonesia will see many typical restaurants Padang/minang and in the restaurant you will definitely find Rendang, no wonder as rendang is the main dish for the Padang/minang.

Ingredients to make rendang:

• Beef choice pieces the size according to your tastes.
• Old palm fruits for processing into coconut milk.
• Red onion
• Garlic
• Red chili pepper
• Ginger
• Galangal
• Pepper powder
• Citronella
• Asam kandis (Garcinia xanthochymus)
• Anise
• Lime leaves
• Bay leaf
• Turmeric leaf
• Salt
• Sugar

When the above material has been collected, then you can begin the process of making the beef rendang.

DRY RENDANG

How to make rendang so tasty and tender:

RENDANG SERVED WITH RICE

1. Finely mashed onion, garlic, ginger, chili and galangal.
2. Boil enough water then enter the spice that has been pounded with meat that has been cut off, let it allow the flavors to seep into the meat and a bit dry.
3. Put coconut milk, pepper, lemongrass, tamarind kandis, anise, lime leaves, bay leaf, salt and sugar after mixing evenly then input turmeric that has been torn beforehand.
4. Reduce the heat after boiling coconut milk and remove the oil.
5. Continue to mix evenly and do not adhere wait to look dry and discolored.
6. As it dries rendang ready to be served.

Additional tips:

So that the meat is more tender:

Before the poached with spices can be beaten with a hard object.

Meat marinated with pineapple cut into pieces.

Stir in coconut milk with caution so as not to break and relieve.

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"TEMPEH" Indonesian Traditional Food