In this life it is not only about sweet, sour and salty, sometimes we also have to taste bitterness and that is LIFE. A little story, today I was a little annoyed with my wife just a little and not much. Because you were a little annoyed, I poured it into cooking, because I knew that if I used his kitchen to cook, his heart would definitely be a little upset because the kitchen would definitely be a little messier than if he used his own kitchen. And I remembered that there was a little meat in my refrigerator, then my wife also kept coconut that had not been grated, complete spices and this was the perfect situation to treat my annoyance so that she had time for me, the reason was to cook this rendang a little more takes a long time compared to other menus, and I want him to prepare the spices and help me make the rendang. That way our interaction and communication will run smoothly and this method has been proven to be successful, even though I was a little tired making this dish.
Now I will share my rendang recipe with you, and you should know that rendang is a typical Indonesian food that has become world famous for its taste. Now I share this recipe with you with the ingredients needed:
- 1 kilogram of meat
- 2 liters of thick coconut milk
- 3 candlenut seeds
- 3 red onions
- 4 cloves of garlic
- 1 thumb of ginger
- ½ thumb of turmeric
- 50 grams of palm sugar
- Chili to taste
- 2 lemongrass stalks
- 1 galangal thumb
- 1/2 tablespoon sal
How to make :
1. Cut the meat into several pieces according to your taste, but not too small because the meat will fall apart later
2. I grated one coconut, squeezed it and took the coconut milk using 2 liters of water which I divided into 2 coconut juices so that the coconut milk produced wasn't too runny
3. Puree the chilies, shallots, garlic, candlenuts, ginger, lemongrass, galangal and turmeric
4. After that, cook the ground spices without using oil in a pan, then add the palm sugar, salt and coconut milk
5. Then add the meat, stir briefly and cover. Wait around 50 minutes to 90 minutes depending on the meat you use.
6. After the coconut milk has dried and you can check whether the meat has softened or not, if not, you can add a little more coconut milk.
7. My beef rendang is ready and I can enjoy it.
TIPS for success in making rendang are:
- When cooking this dish, you have to use a medium low heat so that the cooked coconut milk doesn't burn
- Don't add too much salt, because the thinner the coconut milk will make the rendang more salty
- Patience is the key. And if you follow my advice, I'm sure you will succeed.
Enjoy trying my rendang recipe, and I am sure that if you learn to make this rendang preparation and sell it in your country it will probably become a lucrative business area and the next information is that if this rendang is made with coconut milk which is getting drier it will last up to 3 - 4 days at room temperature.
Greetings from Tomidiwirja, Indonesia