Rendang. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is a piece of meat — most commonly beef (rendang daging) — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns.
There is definitely a balance to be reached on cooking times.
I had all the right weights and timings.
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.
Kamu dapat memasak Rendang hanya dengan menggunakan 17 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Rendang!
Bahan-bahan Rendang
- Diperlukan 1/4 of kg.
- Sediakan 300 ml of santan.
- Gunakan 2 btg of sereh.
- Gunakan 2 lbr of daun salam.
- Sediakan 4 lbr of daun jeruk.
- Sediakan 1 lbr of daun kunyit.
- Sediakan 2 sdm of gulpas.
- Diperlukan 2 sdt of garam.
- Dibutuhkan of bumbu :.
- Sediakan 12 of bamer.
- Gunakan 5 of baput.
- Dibutuhkan 5 of cabe kriting.
- Gunakan 3 of kemiri.
- Diperlukan 1 sdt of jinten.
- Dibutuhkan 1 sdt of ketumbar.
- Sediakan 1 ruas jari of jahe.
- Siapkan 1 ruas jari of kunyit.
The meat is very dark almost black. Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore. Origins of Rendang Rendang is a traditional Indonesian dish, but is also part of Malayasian cuisine, too.
Cara membuat Rendang
- Cuci daging dan rebus sebentar dan buang air rebusan pertama, lalu potong2 sesuai selera. sementara itu siapkan dan haluskan bumbu.
- Tumis bumbu tanpa minyak dan tambahkan sereh, daun salam, daun jeruk, daun kunyit, lengkuas jg santan, masak hingga mendidih. lalu masukkan daging.
- Tambahkan gugar dan masak hingga bumbu menyusut dan matang. sementara (buat bagor kriuk), iris2 bamer taburi garam dan tepung lalu goreng.
- Kembali ke daging rendang, setelah bumbu meresap koreksi rasa dan matikan kompor, rendang siap di hidangkan dgn taburan bagor.
Rendang is meat (usually beef) that has been slowly cooked and braised in a spice paste mixture and coconut. Rendang is a festive dish served at various ceremonies and rituals such as the Muslim holidays of Eid al-Kabīr and Eid al-Fitr. The first mentions of rendang 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. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process.
