Ingredients
- 500 grams Beansprout
- 500 ml coconut milk from 1 coconut
- 2000 ml coconut milk from 1 coconut
- 3 cm of crushed galangal Instant dry yeast
- 2 stalks of lemongrass, take the white part and bruise it
- 2 pieces of turmeric leaves made a knot sake/cooking wine
Directions
Rendang is an authentic Indonesian meat dish originating from Minangkabau. This dish is produced from a long low temperature cooking process using various spices and coconut milk. The cooking process takes hours (usually about four hours) until all that’s left is chunks of jet black meat and bran. At room temperature, rendang can last for weeks. Rendang which is cooked in a shorter time and the coconut milk has not dried up is called kalio, which is light golden brown in color.
Rendang is a rich and flavorful Indonesian dish known for its tender chunks of meat simmered in a fragrant blend of spices, coconut milk, and lemongrass. It’s a classic Indonesian dish that’s often made with beef, but it can also be prepared with chicken, lamb, or other meats. Rendang is known for its complexity of flavors, including a perfect balance of sweetness, spiciness, and savory richness. Here’s how to make Rendang:
Steps
1 Done | Ground spices:12 curly red chilies |
2 Done | How to make :First, take the meat and cut it into 2 cm pieces against the fibers needed to free set aside. |
3 Done | Cook thin coconut milk then add galangal and lemongrass. Don't forget to also add turmeric leaves and spices |
4 Done | Stir until evenly distributed then add the meat and cook until the meat is tender. |
5 Done | If the gravy has thickened, you can start pouring the thick coconut milk and then cook over low heat |
6 Done | Stir constantly until cooked and also ready and thickened |
