Rendang Padang style
1. ½ pounds lean beef, cut into 4 × 4 cm
2. lt coconut milk from 2 coconuts
Seasonings:
2 pieces of turmeric leaf, conclude
4 lime leaves
2 stalks lemon grass leaves, crushed
2 cm kandis acid / gelugur
Blend:
2 cm galangal
3 cm turmeric, roasted
2 cm ginger, roasted
100 g large red chilli
100 g red pepper curls
12 red onions
6 cloves garlic
5 grains hazelnut
½ tbsp coriander
1 tsp cumin, toasted
½ teaspoon nutmeg
2 tsp salt
Directions:
1. Pour coconut milk in the pan, put turmeric leaf, kaffir lime leaves, lemongrass, tamarind, red onion slices and all spices. Mix well.
2. Cook the seasoned coconut milk while stirring occasionally for 20 minutes. Enter a piece of meat, cook over medium heat until the coconut milk and oily to dry. Lift.
3. Pour in serving dish rendang. Serve.
For 7 Portion
Tip: Do not use coconut milk typically packaged as crumb rendang will not be formed. Use coconut milk from fresh coconut juice
raysonic,joeprojectpop,dendy
raysonic n marius schmidt
CHEF RAYSONIC as LAL ALI NURMANSYAH
BUTTERCHOCO CAKE
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CRABS SPECIALS
Tumpeng Rice
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