Memasak Rendang mudah, gurih, praktis. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is piece of meat — most commonly beef — slow cooked and braised in coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown, tender, caramelized.
Origins of Rendang The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry with all the liquid evaporated in the slow cooking.
The meat is very dark almost black.
Attempting Rendang was a risky being universally known as difficult to achieve authentic results.
Sore Bunda, saat ini bunda dapat memasak resep Rendang dengan 17 bahan dan 6 tahapan. Berikut ini bun cara menyiapkannya, tolong teliti ya bun.
Bahan bahan Rendang
- Menyiapkan 100 gr : daging.
- Siapkan 1 ruas : lengkuas.
- Dibutuhkan 1 batang : serai.
- Persiapkan 1 lembar : daun kunyit.
- Dibutuhkan 100 ml : santan encer.
- Dibutuhkan 150 ml : santan kental.
- Dibutuhkan : Bumbu halus:.
- Persiapkan 3 buah : cabai keriting.
- Dibutuhkan 2 buah : cabai merah besar.
- Persiapkan 4 buah : bawang merah.
- Dibutuhkan 2 buah : bawang putih.
- Persiapkan 1 ruas : jahe.
- Persiapkan 1 butir : kemiri.
- Persiapkan 1/2 sdt : lada.
- Persiapkan 1 sdt : ketumbar.
- Menyiapkan 2 sdt : garam.
- Dibutuhkan 1 sdt : gula pasir.
I used real cocoanuts smashing them and then grating the white flesh remembering once being told that the secret of Rendang lies in the cocoanut. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.
Tahapan memasak Rendang
- Rebus santan encer, masukan lengkuas, serai, daun kunyit dan bumbu halus masak sampai mendidih..
- Masukan daging, masak hingga berubah warna..
- Tambahkan garam dan gula secukupnya. mask hingga mengental.
- Masukan santan kental, masak dengan api kecil hingga kental dan daging benar-benar matang..
- Rendang siap di sajikan..
- NB: memsakan rendang biasanya tidak dalam datu kali masak langsung dikonsumsi, namun didaerah padang biasanya memasakn rendang untuk di konsumsi hari berikutnya. selamat mencoba..
It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. Rendang is a festive dish served at various ceremonies and rituals such as the Muslim holidays of Eid al-Kabīr and Eid al-Fitr. The first mentions of rendang date from the sixteenth century in the famous Malay book Hikayat Amir Hamzah. In Malaysia, rendang is cooked for less time and is thickened with toasted grated coconut called kerisik. Rendang sapi Padang - Indonesian beef rendang, Padang style.