Hi steemian. Here I will share the recipe to make a typical beef rendang padang.

This unique food that comes from Padang, is not only popular in Indonesia alone, even outside the country indonesiapun much preferred. As evidence of a restaurant that provides typical food of the prairies opened in America. Naturally, if this one favorite food to citizens outside Indonesia, because rendang is one of the delicious foods not only from the beef but the spices or sauce from the rendang is tasty and delicious that can spoil our tongue with the delicious.

The main ingredients to make rendang Padang are as follows:

Prepare beef that has been washed as much as approximately 2 pounds. Then prepare as much as 1 liter of coconut milk (coconut milk juice) and 1 liter of coconut milk that has been mixed with water.

Spices that need to be prepared are as follows:

3 pieces of fresh turmeric leaves then tied into one in the form of a knot
4 leaves of lime leaves as a meaty fishy brim
3 lemongrass stalks that have been contaminated
1 segment of acid acid gelugur or kandis

The smoothed ingredients are as follows:

3 cm laos or galangal
3 cm turmeric burned and cleaned skin
2 cm ginger burned and cleaned skin
150 grams of large red pepper (lombok) or according to taste
150 grams of curly red pepper or to taste
15 shallots
6 cloves of garlic
5 candlenuts
1/2 tablespoon coriander
1 teaspoon cumin cooking without oil (roasted)
1 teaspoon nutmeg
2 teaspoons of salt

Process of rendang Padang:

Gently put the liquid milk into the pan and mix it with turmeric, tamarind, lemongrass and all spices that have been mashed. Then flatten slowly by stirring.
Cook the coconut milk with medium heat while stirring so that the coconut milk does not stick to the edge of the pan (not broken). Stir the dough until evenly for about 30 minutes and then insert pieces of beef that have been cleaned slowly and evenly.
Keep stirring the beef in medium heat until coconut milk removes the oil and the beef is cooked outside and inside.
Lift and serve with a large plate.

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Simple tips you can do when cooking rendang:

Use pure coconut milk from the coconut milk, not from instant coconut milk because coconut milk is very influential on the results of cooking because the oil from dried coconut milk will affect the taste savory and rendang typical pleasures.
Always use fresh meat. And do not cut it in the direction of the tendon because the meat will be hard to tender. Cut meat with a square shape across or across the direction of the veins. So that the meat is not easily destroyed, then you can cut it with a rather large size.
So that meat is not vulnerable to destroy, you can lift the meat after cooked and separate with the marinade. Once the marinade has been slightly dried, then you can mix it again.

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