Recipes Rendang Padang

Indonesian food recipes this time will share recipes that called rendang padang. Rendang (Minang language: randang) is one of the traditional Minangkabau dishes using meat and coconut milk as the main ingredient with the content of spices are rich. Cuisine with a spicy flavor that is loved by the entire community, and can be found throughout the house Eating Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN InternationalRendang is a dish that contains a rich spices. In addition to the basic ingredients of meat, rendang uses coconut milk (Karambia), and a mixture of various herbs typical of them crushed chili (lado), lemongrass, galangal, turmeric, ginger, garlic, onion and various spices more commonly referred to as cookers . Uniqueness rendang is the use of natural herbs, which is antiseptic and kills bacterial pathogens that are as natural preservative. Garlic, onion, ginger, and ginger are known to have strong antimicrobial activity. Not surprisingly, the rendang can be kept one week to four weeks.The process of cooking authentic rendang can spend hours (usually about four hours), because that's cooked rendang requires time and patience. Pieces of meat cooked with spices and coconut milk right in the heat of fire, stirring slowly until the milk is absorbed and meat seasoning. After boiling, the fire diminished and continue stirring until the milk thickens and becomes dry. Cook rendang to be patient and painstaking attended, always carefully inverted so that the coconut milk and spices dried completely absorbed, without a singe or destroy flesh. The cooking process is known in the culinary arts with the modern term 'caramelization'. Since using many kinds of spices, rendang is known to have a complex and unique flavor.

 Materials and Seasoning Meat Rendang Padang
• 1 ½ pounds of beef• 12 cups of coconut milk 3 eggs coconut• 2 seeds kandis acid• 1 stalk lemongrass, crushed• 1 sheet turmeric leaf• 2 kaffir lime leaves• Salt to taste
Puree:• 1 ounce of red pepper• 15 pieces of red onion• 6 cloves garlic• 5 pieces of hazelnut• 2 cm ginger• 3 cm laos (which need not be crushed, just in keprak only)
How to make beef rendang padang1. Dipotong2 meat to taste.2. In a frying pan: boil coconut milk with spices plus mashed leaves and sour kandis.3. Stir constantly until thickened to coconut milk is not broken. If it starts out oil input pieces of meat4. Stir constantly and cooked over medium heat. If you want to reduce the heat discolored.
Tips to make rendang1. A little extra for prescription TSB (to make it more palatable, may be on the test):2. 1kg of meat, coconut milk 3 eggs made thicker, so that should be 1.5 kg coconut 5.3. Plus 3 bay leaves, also to be 2 stalks lemongrass plus, plus lime leaves into 4 pieces

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NAMA ANDA - 22.01

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