Rendang or Randang is a meat dish with herbs and spices that come from Minangkabau. This dish is produced from a cooking process that is heated repeatedly using coconut milk until the broth is completely dry. The cooking process takes many hours (usually around four hours) until all that remains is a thick black piece of meat and bran. At room temperature, rendang can last for weeks. Rendang which is cooked in a shorter time and the coconut milk has not dried up is called kalio, which is light golden brown
Rendang is processed beef or buffalo which is cooked with herbs and coconut milk for hours. The process of roasting which literally means cooking for a long time produces processed meat with thick, dark spices.
Besides being popular in various regions, rendang also has an important philosophical value for Minangkabau residents. That's why this dish is often served on important occasions.
Materials
1/2 kg of meat (less)
2 coconuts (separate thick coconut milk & runny coconut milk)
Ground spices
7 cloves shallot (puree)
5 cloves of garlic (puree)
3 cm ginger (puree)
2 cm turmeric (puree)
3 pieces of orange leaf
Slight galangal (puree)
1 sheet of turmeric (remove the bone part of the leaf)
1 lemongrass (rubbed)
15 cayenne seeds (if you don't like it spicy, skip it)
4 tablespoons ground chili (to taste)
Salt to taste
1/2 teaspoon Nutmeg powder
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