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 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. Attempting Rendang was a risky being universally known as difficult to achieve authentic results. Kamu dapat membuat Rendang menggunakan 22 bahan dengan 5 langkah sederhana. Berikut cara merealisasikannya.
Bahan-bahan yang harus disiapkan untuk membuat Rendang
- Dibutuhkan 1 kg daging sapi segar.
- Siapkan santan perasan pertama dari 2 buah kelapa (1 liter).
- Dibutuhkan 1/2 kg Kacang polong (opsi).
- Siapkan Minyak secukupnya untuk menumis.
- Siapkan Bumbu halus:.
- Dibutuhkan 1 sdm bawang merah.
- Dibutuhkan 1 sdm bawang putih.
- Dibutuhkan 1 sdm jahe.
- Sediakan 2 sdm lengkuas.
- Siapkan 2 sdm cabe halus.
- Siapkan 1 sdm ketumbar.
- Sediakan 1/2 sdm kunyit.
- Dibutuhkan 1/2 sdm kemiri.
- Dibutuhkan 1/2 sdm pala.
- Dibutuhkan 1/2 sdm jinten.
- Siapkan Langkok:.
- Dibutuhkan 2 helai daun kunyit disimpul.
- Sediakan 6 helai daun jeruk purut.
- Dibutuhkan 3 helai daun salam.
- Siapkan 2 serai geprek.
- Dibutuhkan No Garam.
- Dibutuhkan Bubuk jamur (penyedap rasa).
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. Rendang is a festive dish served at various ceremonies and rituals such as the Muslim holidaysEid al-Kabīr and Eid al-Fitr.
Langkah-langkah membuat Rendang
- Tumis bumbu halus dan langkok hingga wangi, masukkan daging yg sudah dipotong sesuai selera. tumis beberapa saat.
- Tambahkan santan, aduk hingga minyak kelapa keluar..
- Tambahkan kacang polong yg telah direndam (1 jam) dan masukkan bubuk jamur.
- Aduk terus sampe elek.
- Rendang sudah jadi bu ibu.
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. Moist beef rendang is cooked much shorter than dry beef rendang. The cooking process ends when the coconut milk becomes a thick gravythe rendang. Moist rendang is more popular in neighboring countries- Malaysia, Singapore, Brunei, and southern Thailand.
