Ingredients
- Coconut, coarsely grated, roasted and then puree
- 3 cm Instant dry yeast
- 2 sweet apple
- 500 ml Oil
- 2 cm Fried soybean
- Tsp Yeast
- Tsp
- 2 pieces sago flour
- 1 tbsp
- 500 ml Oil
- 400 gr Beansprout
Directions
Rendang is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines. Rendang is often described as a rich dish of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk seasoned with a herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich flavours
Steps
1 Done | Ground spices:Chili according to taste |
2 Done | How to cook Indonesian rendang meat recipe:Boil the rendang ingredients in the form of coconut milk, galangal, lemongrass, turmeric, cinnamon, and ground spices, stir until evenly distributed. |
3 Done | Add the meat until the color of the coconut milk changes. |
4 Done | Add salt, pepper and sugar, mix again. |
5 Done | Continue cooking until the meat is quite tender |
6 Done | Pour thick coconut milk and cook the meat on low heat. |
7 Done | Add the roasted coconut and stir again until cooked and dry. |
8 Done | Ready to serve. |
