Rendang or randang is flavored spicy meat dishes which use a mixture of various herbs and spices. The cuisine is generated from heated cooking process repeated dengansantan coconut. Cooking process takes many hours (usually about four hours) to dry and solid black. At room temperature, rendang can last for weeks. Rendang cooked in a shorter time and santannya called kalio not dry, light golden brown.
Rendang can be found in Padang Restaurant around the world. The cuisine is popular among the people of Indonesia and Southeast Asia 'countries, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the region of origin, Minangkabau, rendang served in various ceremonies and special events. Though rendang is a Minangkabau traditional cuisine in general, each region in Minangkabau have cooking techniques and the use of different spices.
In 2011, rendang dish was named the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International
Rendang Meat Ingredients:
• scrub 500 grams of beef, cut widened approximately 12 parts
• turmeric leaves 2 pieces
• lime leaves 2 pieces
• 2 stalks lemongrass, crushed
• deaf 1 piece
• grated coconut toasted 2 tablespoons
• 1000-1500 ml coconut milk of 2 coconuts
• 2 tablespoons cooking oil
Fine Spices Meat Rendang recipe:
• onion 10 grains
• 6 cloves garlic
• 150 grams of red chili
• cayenne pepper to taste
• hazelnut 5 grains
• 1/2 teaspoon cumin
• 1 teaspoon coriander
• turmeric 1/2 cm
• ginger 1 cm
• salt to taste
How to Make Meat Rendang:
• Heat oil and saute ground spices, turmeric leaves, lime leaves, lemon grass and deaf until fragrant.
• Insert the meat, stir until it changes color.
• Pour the coconut milk and add the toasted coconut shavings, cook over medium heat, stirring gently until boiling.
• Reduce the heat and cook until the meat was overcooked, greasy and browned.
• Remove and serve.
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