Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelized beef curry’. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods.
One of the things that makes the Rendang was always hounded by people is his strong sense of spice and tasty if eaten with hot rice. This cannot be separated from the presence of a wide variety of spices typical of Indonesia such as turmeric, galangal, shallots, Lemongrass, garlic, chili and more. This resulted in a remarkable and distinctive flavor. In addition to the many herbs used in the Recipe beef Rendang, there is a unique facts behind the Recipe beef Rendang which in General Indonesia cuisine uses coconut milk will not last long, and at a certain period of time there will be a change of flavor that is quite striking and cause improper consumption anymore, but it is different with the recipe beef Rendang, because the longer it is stored a Rendang will be more tasty and permeated his seasoning
Ingredients Recipe: Beef Rendang Pariaman
• 1 kg of beef, the pieces to taste
• 1 liter of thick coconut milk
• 1 litre of thin coconut milk
• 2 stalks Lemongrass, mashed
• 4 Kaffir lime leaves
• 2 sheets of turmeric leaf, tied
Subtle Seasoning Recipe Beef Rendang:
• 1 ounce red pepper curls
• 20 cloves shallots
• 10 garlic cloves
• 5 pecan pieces
• 2 cm ginger
• 3 cm of laos
• Salt to taste
How To Cultivate The Recipe Beef Rendang:
1. boil thin coconut milk with spices – seasonings are mixed with turmeric leaf, stalk Lemongrass, lime leaves and. while stirring slowly to keep menerusagar not overcook it to boil.
2. Enter the meat that has been cut into pieces before then stir occasionally. If the coconut milk has begun to dry add thick coconut milk little by little
3. Cook with coconut milk is stirred continuously until it dries up and pull out the oil. It’s good you mengguunakan low heat, it aims not to quickly overcook.
4. Once cooked, beef Rendang is ready for serving in a serving dish.
indonesianfoodrecipesblog 