Minang Rendang, from West Sumatera's fields, is a favorite of almost everyone in Indonesia. The meat, full of special spices, absorbs perfectly and has a soft texture that is hard to forget. Especially if you eat it once in a while, to be more satisfied, let's cook it yourself and serve delicious Rendang at your home.
Before that, if you have yet to read all about Rendang, starting from its history, characteristics, philosophy, and other uniqueness, you can read about it in the following article.
See also: Rendang, The Treasure of Minangkabau. History, Characteristics, Philosophy.
Several mandatory spices should be noticed when making Rendang. The spices for this Rendang are garlic, onion, ginger, Laos, red chili, turmeric leaves, lime leaves, and spices such as candlenut, coriander, cardamom, cinnamon, nutmeg, cloves, Kandis acid.
In addition to spices, coconut milk also determines the enjoyment of the Padang beef rendang recipe. Coconut milk cooked for a long time can produce oil so that the Rendang will dry out and can be stored for a long time. In 1 kg of meat using coconut milk from 7 coconuts
To produce Rendang with typical Minang soft beef, a cooking process is needed by cooking the meat repeatedly and adding coconut milk.
Eating Minang beef rendang is only enough if more than 1 portion is required. Therefore, we provide a Minang beef recipe so you can cook it yourself at home. This dish is suitable for special occasions or can also be used as an everyday dish. The taste is delicious, and the texture of the meat is tender, guaranteeing the family at home will love it!
INGREDIENTS
- Beef - 1 kg
- Thick coconut milk, from 7 coconuts - 1.5 liters
SPICE CONDITIONING:
- Lemongrass, crushed - 3 sticks
- Cinnamon - 10 cm
- Nutmeg - 1/2
- Kandis acid - 1 piece
- Clove - 7
- cardamom - 9 pieces of
- Lawang flower - 2 pieces of
- turmeric leaves, torn and put together - 1 sheet
- bay leaf - 5 pieces
- of lime leaves - 7 pieces of
GROUND SPICES CONDITIONING:
- Garlic - 9 cloves
- of red onion - 20 grains
- Curly red chili - 100 grams
- Ginger - 1 thumb
- Young galangal - 1 thumb
- Lemongrass, take the white part - 2 sticks
- Cinnamon - 5 cm
- Salt - 2 tsp
- Add coconut milk, spices, and ground spices in a saucepan. Cook while continuing to stir until the coconut milk releases the oil.
- Add the meat and continue to cook until tender, stirring occasionally. Lift.
- Ready to serve.
TIPS
- If you want it faster, you can cook the beef first using a pressure cooker for 45 minutes. The Vicenza Pressure Cooker VP308/8L can be the right pressure cooker choice. It has a steam and heat control system, and this pressure cooker will make your beef tender without damaging the grain texture.
- To get a more pungent and delicious aroma of Rendang, divide two spices, such as cloves, cardamom, and star anise. Some of them can mash along with other ground spices. Others can be added directly or cooked whole.
- The dryness level of Rendang can be adjusted according to taste by adjusting the cooking time.