Traditional Food Recipes from Indonesian

Recipe: Beef Rendang Traditional Food From Padang Indonesia - Oriental Foods

Recipe: Beef Rendang Traditional Food From Padang Indonesia  - Oriental Foods

There are many kinds of rendang seasonings usually if the original rendang padang recipe does not use sugar - it depends on taste, if I prefer rendang jawa which uses red sugar to be savory, spicy, sweet - don't forget to make rendang using real coconut milk because if using the instant oil will not come out and the taste is just lacking, I cook the sauce is still sticky because it is delicious like rice or ketupat if you cook the sauce you want to dry, please return to taste.
Recipe: Beef Rendang Traditional Food From Padang Indonesia  - Oriental Foods
Beef Rendang Recipes Indonesian Foods

Beef Rendang ingredients



  • 1 kg of beef
  • 1000 ml of pure thick coconut milk
  • 50 grams of brown sugar
  • 100 gr of big red chili
  • 15 red onion grains
  • 10 grains of garlic
  • 1 turmeric segment
  • 1 segment of ginger
  • 50 gr candlenut
  • 2 bay leaves
  • 2 lemongrass sheets
  • 1 segment of galangal
  • 3 grains of mace
  • 3 cardamom grains
  • 3 cloves
  • 1 cinnamon segment
  • 1 tsp nutmeg powder
  • 1 tsp coriander
  • 2 tablespoons of powdered broth
  • 5 leaves of kaffir lime
  • 100 gr roasted grated coconut


Steps to Cooking and Making Beef Rendang



  • Blend chili, duo onion, ginger, turmeric and candlenut.
  • Bring the coconut milk to a boil, give it fine spices, nutmeg powder, powder broth, brown sugar, lemongrass, bay leaves, orange leaves, galangal, cardamom, cloves, cinnamon, mace and beef.

Recipe: Beef Rendang Traditional Food From Padang Indonesia  - Oriental Foods  Recipe: Beef Rendang Traditional Food From Padang Indonesia  - Oriental Foods

  • After the water is reduced, add the roasted coconut.


Rendang Beef recipe step 3 photo
 
Recipe: Beef Rendang Traditional Food From Padang Indonesia  - Oriental Foods
Cook and continue to use the smallest fire, do not forget to stir it occasionally, cook until the sauce shrinks or until dry for about 2 hours.
Labels: meat

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