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.
