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Half an Hour to Preparing Yummy Meat Rendang

Wishing to dine Meat Rendang a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear procedures on preparing a Meat Rendang like a famous chef made.

Meat Rendang

We hope you got insight from reading it, now let's go back to meat rendang recipe. To make meat rendang you need 24 ingredients and 4 steps. Here is how you do that.

To prepare an unforgettable Meat Rendang, here are the materials required:

  1. Get of A. 1.8 kg Meat - sliced or cubed.
  2. Take of B. Toasted Coconut Paste @ Kerisik.
  3. Provide 2 C (175 g) of fine desiccated coconut.
  4. Use of C. Blended Paste.
  5. You need 1 of large brown onion.
  6. Take 1/2 of large red onion.
  7. Get 6 of garlic.
  8. Prepare 1/2 C of sliced lemon grass (use white part).
  9. Provide 1/4 C of candlenuts.
  10. Prepare 4 inches of galangal - sliced.
  11. Get 2 inches of ginger - sliced.
  12. Use of D. Other spices.
  13. Prepare 3 tbsp of chili paste.
  14. Use 2 tsp of turmeric powder.
  15. Use 2 tsp of cumin powder.
  16. Use 2 tsp of fennel powder.
  17. You need 1 tbsp of coriander powder.
  18. You need 1 of small piece/slice of tamarind peel.
  19. You need of E. Seasoning.
  20. Use 1 Can of Coconut Cream (Ayam Brand).
  21. Take 1-2 tbsp of sugar.
  22. Prepare 2 tsp of chicken seasoning powder (we use Knorr).
  23. Provide to taste of Salt.
  24. Get 3-4 tbsp of thinly sliced young turmeric leaves.

After preparing the ingridients, next you are ready to cook your 5-star Meat Rendang by following the procedures on this section:

  1. A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste..
  2. Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside..
  3. Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes..
  4. Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice..

Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. 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. Rendang is originally a dish from the Minangkabau ethnic group but it is also made by the Malays in Malaysia, Singapore, in the south of the Philippines and in Brunei.

Recipe : Meat Rendang

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Simple tips to make Meat Rendang

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Neverthless created from limited ingridients, but the outstanding taste of the Meat Rendang you will make using this recipe is a guarantee. Limited components is one of the case which makes many people predfer not to cook. So, if you want your acquaintances can prepare delicious food with limited ingridients, share this page so that they will be able to get this helpful recipe.

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