does not have the field to create Rendang
Spending money does not have much to cook rendang
do not have to be a chef to cook rendang
Which should was Want to learn how to cooking.
Rendang Padang, who does typical food belom know this one, almost throughout Indonesia may have a lot to sell, even in other countries was already there.
The main foods made from braised beef, then added with a selection of spices that makes this food very tasty and delicious. Coupled with the length of these foods can hold up to many months to make this meal even more special.
Very tempting not the food on this one, especially for those of you who often eat in restaurants andalas, ethnic Minang and others, would have increased his hunger when he heard, just take prescription rendang presented herein baseball lost tasty and tender to the original, because recipes and how to come directly from the field who has a very nice restaurant.
Please direct them to try it yourself, as follows.
material
1 kg of beef selection, cut the size according to taste
3 Old coconuts, made coconut milk
15 grains of red onion
8 cloves garlic
1 ounce red chili (curly)
2 cm Ginger
2 cm galangal crushed
1 teaspoon ground pepper
2 stalks Lemongrass first geprek
2 seeds sour kandis
2 pieces Flowers deaf
3 pieces lime leaves
4 sheets of bay leaves
1 sheet turmeric leaf
Salt
Sugar
Supplementary material
Coconut serundeng that have been roasted beforehand
1 oz of beef cut into small cubes and boiled
How To Make The tasty Rendang
Puree the first onion and garlic, chilli, ginger and galangal
Start boiled beef which had been cut with the seasoning paste, wait until cooked and the meat becomes dry rendang.
Put coconut milk, pepper, lemongrass, tamarind kandis, dullness flowers, lime leaves, bay leaf, salt and sugar, then mix well, do not forget turmeric leaf tatters but also advance
Wait until boiling coconut milk, and a little put out oil, then reduce the heat
Combine complementary materials into rendang and stir again until evenly
Pursue in order to stir rendang not stick to the griddle, wait until it changes color and dries rendang
Lift rendang, and ready to be served.
additional tips
To add to the tenderness of meat rendang we try to create meat that has been cut should be beaten or digeprek first and then on the cob. In the process of boiling the beef rendang is tender and tasty usually require a longer period of time less than a full night or a day, to allow the flavors used permeated. In cooking try coconut milk is not broken and how to use a circular motion upwards like when the draw. Serve for the pleasure of using warm rice, fresh vegetables and green sauce.
Spending money does not have much to cook rendang
do not have to be a chef to cook rendang
Which should was Want to learn how to cooking.
Rendang Padang, who does typical food belom know this one, almost throughout Indonesia may have a lot to sell, even in other countries was already there.
The main foods made from braised beef, then added with a selection of spices that makes this food very tasty and delicious. Coupled with the length of these foods can hold up to many months to make this meal even more special.
Very tempting not the food on this one, especially for those of you who often eat in restaurants andalas, ethnic Minang and others, would have increased his hunger when he heard, just take prescription rendang presented herein baseball lost tasty and tender to the original, because recipes and how to come directly from the field who has a very nice restaurant.
Please direct them to try it yourself, as follows.
material
1 kg of beef selection, cut the size according to taste
3 Old coconuts, made coconut milk
15 grains of red onion
8 cloves garlic
1 ounce red chili (curly)
2 cm Ginger
2 cm galangal crushed
1 teaspoon ground pepper
2 stalks Lemongrass first geprek
2 seeds sour kandis
2 pieces Flowers deaf
3 pieces lime leaves
4 sheets of bay leaves
1 sheet turmeric leaf
Salt
Sugar
Supplementary material
Coconut serundeng that have been roasted beforehand
1 oz of beef cut into small cubes and boiled
How To Make The tasty Rendang
Puree the first onion and garlic, chilli, ginger and galangal
Start boiled beef which had been cut with the seasoning paste, wait until cooked and the meat becomes dry rendang.
Put coconut milk, pepper, lemongrass, tamarind kandis, dullness flowers, lime leaves, bay leaf, salt and sugar, then mix well, do not forget turmeric leaf tatters but also advance
Wait until boiling coconut milk, and a little put out oil, then reduce the heat
Combine complementary materials into rendang and stir again until evenly
Pursue in order to stir rendang not stick to the griddle, wait until it changes color and dries rendang
Lift rendang, and ready to be served.
additional tips
To add to the tenderness of meat rendang we try to create meat that has been cut should be beaten or digeprek first and then on the cob. In the process of boiling the beef rendang is tender and tasty usually require a longer period of time less than a full night or a day, to allow the flavors used permeated. In cooking try coconut milk is not broken and how to use a circular motion upwards like when the draw. Serve for the pleasure of using warm rice, fresh vegetables and green sauce.
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