Indonesia Cuisine - Rendang
Indonesia Cuisine - Rendang
Rendang is a spicy meat dish that combines a mixture of various herbs and spices. This dish is obtained from the cooking process which is heated repeatedly with coconut milk. The cooking process can take hours to dry and be solid black.
You can taste rendang when you visit in the area below :
Jl. Mayjend Sutoyo, Mantrijeron, Yogyakarta City, Special Region of Yogyakarta 55143
Recipe Rendang
Ingredients
1 kg of beef, cut into pieces
1.5 L thick coconut milk from 3 Coconut milk
4 (tablespoons) of oil to saute
Ground spices :
200 grams of curly red chili
30 grams of red cayenne pepper
13 red onion cloves
7 garlic cloves
3 cm galangal
3 cm of turmeric
3 cm of ginger
2 (stems) lemongrass take the white
6 (grains) roasted pecan
Smooth dry seasoning:
1/2 (grain) nutmeg
3 (fruit) cardamom
2 (fruits) of mace flower
1.5 (tablespoons) of coriander, roasted
1 (teaspoon) of granulated pepper
1/4 (teaspoon) cumin, roasted
4 (item) cloves
Other additional spices:
2 (sticks) of cinnamon
3 (sheets) of orange leaves, finely chopped.
3 (sheets) of bay leaves
2 (sheets) of turmeric leaves, finely cut
1 (tablespoon) of thick Javanese acid water.
1/2 (tablespoon) of salt, add the cousin.
1 1/2 (tablespoons) of Javanese sugar, finely sliced.
Rendang is a spicy meat dish that combines a mixture of various herbs and spices. This dish is obtained from the cooking process which is heated repeatedly with coconut milk. The cooking process can take hours to dry and be solid black.
You can taste rendang when you visit in the area below :
Jalan Jondul Raya No.2, Rawang, Padang Selatan, Rawang, Padang Sel., Kota Padang, Sumatera Barat 25123
JL By Pass Simpang Lampu Merah Lubeg, Lubuk Begalung Nan XX, Lubuk Begalung, Lubuk Begalung Nan XX, Lubuk Begalung, Kota Padang, Sumatera Barat 25155
JL By Pass Simpang Lampu Merah Lubeg, Lubuk Begalung Nan XX, Lubuk Begalung, Lubuk Begalung Nan XX, Lubuk Begalung, Kota Padang, Sumatera Barat 25155
Recipe Rendang
Ingredients
1 kg of beef, cut into pieces
1.5 L thick coconut milk from 3 Coconut milk
4 (tablespoons) of oil to saute
Ground spices :
200 grams of curly red chili
30 grams of red cayenne pepper
13 red onion cloves
7 garlic cloves
3 cm galangal
3 cm of turmeric
3 cm of ginger
2 (stems) lemongrass take the white
6 (grains) roasted pecan
Smooth dry seasoning:
1/2 (grain) nutmeg
3 (fruit) cardamom
2 (fruits) of mace flower
1.5 (tablespoons) of coriander, roasted
1 (teaspoon) of granulated pepper
1/4 (teaspoon) cumin, roasted
4 (item) cloves
Other additional spices:
2 (sticks) of cinnamon
3 (sheets) of orange leaves, finely chopped.
3 (sheets) of bay leaves
2 (sheets) of turmeric leaves, finely cut
1 (tablespoon) of thick Javanese acid water.
1/2 (tablespoon) of salt, add the cousin.
1 1/2 (tablespoons) of Javanese sugar, finely sliced.
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