Rendang Padang Recipe

Rendang Padang Recipe

Materials to make rendang padang:

1 ½ pounds lean beef, cut into 4 × 4 cm
2 lt milk of 2 coconuts
Seasonings make rendang padang:

Turmeric 2 bay leaves, conclude
4 kaffir lime leaves
2 stalks lemon grass leaves, crushed
2 cm kandis acid / gelugur
puree:

2 cm galangal
3 cm turmeric, roasted
2 cm ginger, roasted
100 g of red chilli
100 g red pepper curls
12 grains of red onion
6 cloves garlic
5 grains hazelnut
½ tbsp coriander
1 teaspoon caraway seeds, toasted
½ teaspoon nutmeg
2 tsp salt
How to make rendang padang:

Pour coconut milk in the pan, put turmeric leaves, lime leaves, lemon grass, tamarind, sliced ​​red onions and all spices. Stir well.
Cook the coconut milk spiced with occasional stirring for 20 minutes.
Insert pieces of meat, cooked with coconut milk over medium heat until dry and oily. Remove from heat.
Pour in serving dish rendang. Serve.
Tip: Do not use coconut milk packaging because crumb typical rendang will not be formed. Use coconut milk from fresh coconut fruit juices

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