There is one type of dish that is my favorite which comes from native Indonesian culture called Rendang, rendang itself comes from the island of Sumatra or more precisely comes from Padang Minangkabau which is in West Sumatra.
Rendang itself has also been named one of the most delicious foods in
the world. For friends who are still unfamiliar with rendang dishes, rendang is a dish whose main ingredient is beef which is cooked in a special spiced sauce which is similar to chili sauce because rendang has a very thick sauce.
Rendang dishes have a taste like kati which is very savory and slightly sweet, I don't know how to explain the taste of this rendang in clear detail. Rendang is one of the most delicious foods I have ever eaten.
And what made me decide to choose rendang for this challenge was because I wanted to introduce Rendang to all Hivers friends here in the hope that Hivers friends could also taste this delicious dish typical of Indonesian culture.
Since I was little until now, I really like eating rendang because my mother also really likes cooking rendang which is one of the dishes that our family really likes.
In Indonesia, rendang is very popular and can be found everywhere, from restaurants to roadside food stalls, all of which have rendang as one of their mainstay menus.
So, here are the ingredients and recipe for making rendang:
- 500 grams of beef (cut into pieces, boiled)
- 1 liter of coconut milk from 1 1/2 coconuts
- 1 finger of cinnamon
- 3 cardamom pods
- 1 deaf flower
- 1 large lemongrass stalk (crushed)
- 3 cm galangal (crushed)
- 2 bay leaves
- Palm sugar
- salt to taste
ground spices:
- 75 grams of shallots
- 5 cloves of garlic
- 75 grams of curly red chilies
- 1/2 teaspoon Cumin
- 1 tablespoon coriander
- 1 teaspoon pepper
- 1 thumb of ginger
- enough oil
How to cook it
- Blend all the ground spices.
- then saute all the ground spices until fragrant and slightly dry.
- add bay leaves, cloves, cardamom, lemongrass and cinnamon.
- then add the meat and stir until evenly mixed.
- then add the coconut milk until it boils then add the sugar and salt, keep stirring until it thickens.
- keep stirring until the meat and spices turn black.
- Once the liquid has run out and turned into oil, the rendang is ready and can be served straight away to enjoy.
This is my entry for IndiaUnited Weekly Contest #8: Theme - "Cultural Cuisine", for friends who want to take part in this contest also click here yes.