Recipe: Beef Rendang. Tips to be durable - Oriental Foods
Rendang is one of the dishes that is always present at the dining table during special days, one of them is the Eid. Cooking rendang is a bit complicated because of the many types of spices and long cooking time, but all of that paid off with its delicious taste. For mothers who have a lot of busy life or want a practical one but want to cook the rendang menu themselves, you can buy spices so you can use the seasoning, just add the red onion and white blender, buy the coconut milk ready for use; so until the house just cooks and stir until it's cooked. The results are steady too.
For rendang to be long-lasting, the coconut milk is plenty, for 1kg of standard meat, it uses 2 coconuts, if you want to hold on for a long time, the size of the meat is 1 kg of coconut so it will be 4 and the cooking is a little longer until the rendang is completely dry. After the rendang is cooked, it will be placed in a wide and open container like a trough until the cold is stored; Surely the bun can last up to a week without being in the refrigerator, the meat using the thighs doesn't have to be shredded.
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| Recipe: Beef Rendang. Tips to be durable - Oriental Foods |
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Maybe you are confused about why I use meat, that's because the recipe that I made doesn't last too long without being in the refrigerator, the coconut is only 2 grains per kilogram of meat, but if you want to use it, use 4 coconuts per kilogram of meat and meat. thighs so as not to be destroyed because if a lot of coconut is automatic the cooking time is longer. I'm not confused anymore, bun
Ingredient for Making Beef Rendang
- 2 kg of beef has
- Thick coconut milk from 4 coconuts
- Fine spice seasoning
- 4 ounces of onion
- 2 ounces of garlic
- 1 ounce of coriander
- 2 ounces of red chili
- 1/2 ounce of dried red chili
- 1 ounce of turmeric
- 1 ounce of hazelnut
- 1 tsp pepper powder
- 1/2 tsp nutmeg powder
- 1/4 tsp cumin
- 1/4 tsp fennel
- 1 ounce of galangal
- 1 ounce of lemongrass
Complementary seasoning
- to taste bay leaves, orange leaves, turmeric leaves
- 6 tablespoons of tangled coconut
- 2 ounces of brown sugar
- to taste Salt
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Steps to cook Beef Rendang
- Wash and cut into pieces of beef
- Squeeze the thick coconut milk or just buy the coconut milk and make it in the cauldron
- Add a fine spice and stir until boiling
- After boiling, stir and stir until the coconut milk like this is rather oily, enter the beef
- Occasionally stir until the coconut milk shrinks, cook for 3 hours
- It's already done like this, turn off the stove
- Lift and serve
- good luck
Labels:
meat
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