Rendang

Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Cuisine from West Sumatra, Indonesia is very popular in all circles of society both in Indonesia itself or abroad.

Material:

     * 1 kg beef, cut and finished about 15 pieces (See picture)
     * 2 liter of coconut milk 3 eggs from old coconut grated and squeezed.
     * 1 stalk lemongrass, crushed
     * 1 sheet of turmeric leaf
     * 5 lime leaves, tied with turmeric leaf

Spices that are:

     * 12-20 red chillies, ground
     * 6 red onions
     * 3 cloves garlic
     * 1 cm ginger
     * 5 cm galangal / laos
     * salt to taste

Directions:

     * Cook the coconut milk with turmeric leaves, lime leaves and lemongrass. Then enter the spice paste to a boil and reduce the heat.
     * Then enter the meat already cut into pieces and keep stirring with the average for mature evenly.
     * Cook and hold the meat with coconut milk over medium heat until thickened and somewhat dry and the meat has become tender.
     * Served very hot or cold according to individual taste. Most comfortable if dihidangan with White Rice.

For 6-8 people.

Note: For more fragrant, usually used to flavor the pan-fried mashed with 2 tablespoons vegetable oil and insert the pieces of meat. Just enter the coconut milk last.