Rendang as Indonesian foods

Rendang is a meat-based menu that is mixed with various spices such as coriander, turmeric and various other herbs. Rendang Padang is typical menus rich in flavor and very legit. It was indeed tend to be salty, with a concentrated sauce stick for condiment used too much. Usually the meat is tender and delicious taste left on the tongue when eaten with warm rice.

Ingredients

1.5 kg of beef

1 liter milk

3 lemon grass

5 leaf Oranges

2 leaf turmeric

Ground spices:

7 big red chilies

5 pieces of pepper (optional)

8Scharlotten / BWG big red (15 small red onion)

15 cloves garlic white

1 tablespoon hazelnut roaster

1/2 tsp pepper powder

Salt

flavoring cow

2 tablespoons sugar (optional)

2 handfuls of grated coconut roasted until black

Step

1.                     Cook the coconut milk until hot, put the bay leaf, lemon, lemongrass, until fragrant spread

2.                     Put spices. Shrink on medium heat. Stir and cook about 10 minutes until the spices mixed and cooked (to allow the flavors bnr2 cooking, and rendang not quickly broken), put salt, sugar, flavoring.

3.                     Put the pieces of meat that has been cut. Stir occasionally to cook evenly and soft. Reduce heat. Cook until the coconut milk and oil out blackish color.

4.                     Blender subtle toasted coconut (color black aga, BUT do not scorched charred) until smooth and aga out of oil.

5.                     Put "bran" (toasted coconut products that already dhaluskan into rendang. Cook until the meat is tender.

Been below the cuts of meat like this.