Rendang. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisinesneighbouring Southeast Asian countries. Rendang is piecemeat — most commonly beef — slow cooked and braised in coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown, tender, caramelized.
OriginsRendang Rendang is a festive dish served at various ceremonies and rituals such as the Muslim holidaysEid al-Kabīr and Eid al-Fitr. The first mentionsrendang date from the sixteenth century in the famous Malay book Hikayat Amir Hamzah. In Malaysia, rendang is cooked for less time and is thickened with toasted grated coconut called kerisik. Kamu dapat membuat Rendang menggunakan 21 bahan dengan 3 langkah mudah. Berikut cara bikinnya.
Bumbu-bumbu yang harus disediakan untuk membuat Rendang
- Sediakan 1 kg daging sapi.
- Dibutuhkan 250 gr cabe merah keriting.
- Siapkan 100 gr cabe rawit.
- Siapkan 50 gr Bawang merah.
- Siapkan 8 siung bawang putih.
- Dibutuhkan 1 bks santan kara.
- Dibutuhkan Secukupnya lengkuas (geprek).
- Dibutuhkan Secukupnya jahe (geprek).
- Dibutuhkan 2 btg sereh (geprek).
- Dibutuhkan 1 ruas kunyit.
- Dibutuhkan 5 lembar daun salam.
- Sediakan 4 lembat daun jeruk.
- Siapkan Secukupnya jinten.
- Dibutuhkan 4 bh kapulaga.
- Dibutuhkan 2 btg kayu manis.
- Sediakan Secukupnya pala.
- Dibutuhkan 1 sdt ketumbar.
- Sediakan 1 sdt merica.
- Siapkan Secukupnya gula.
- Siapkan Secukupnya garam.
- Siapkan Secukupnya kaldu jamur.
Attempting Rendang was a risky being universally known as difficult to achieve authentic results. I used real cocoanuts smashing them and then grating the white flesh remembering once being told that the secretRendang lies in the cocoanut. There is definitely a balance to be reached on cooking times. I had all the right weights and timings.
instruksi membuat Rendang
- Haluskan baput, bamer, cabe2an, kunyit, ketumbar, merica.
- Tumis bumbu halus tambahkan lengkuas, jahe, sereh, daun salam, daun jeruk, jinten, kapulaga, pala dan kayu manis. Masak sampai harum dan bumbu matang kemudian beri garam, gula dan kaldu jamur setelah mendidih masukan daging sapi yg sudah di potong2.
- Kemudian tambahkan santan dan beri air.. koreksi rasa dan masak sampai daging empuk, bumbu meresap dan kental.
The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry with all the liquid evaporated in the slow cooking. The meat is very dark almost black. Beef Rendang Insteadsearing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Rendang sapi Padang – Indonesian beef rendang, Padang style.
