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Delicious Rendang Recipe by D'Food Recipes

rendang recipe by D'Food Recipe

Hi Chef, welcome back. At this time, D'Food has prepared another recipe with a cooking theme made from meat but full of spices in it. This food is of course very delicious, the aroma of spices are so inherent, the meat is soft and the distinctive taste makes many people make this food their favorite food.

These foods contain quite a lot of fat, but it all pays off with a very delicious taste. Everyone knows him by the name Rendang. Yaps, this food is one of the specialties of Indonesian people, every time you visit Indonesia, you must try this food right away.

Eiitsss,... Take it easy Chef, at this time D'Food has prepared a recipe for making rendang that is sourced directly from its home country. So a chef does not need to go far to Indonesia if he can immediately try to cook it.

Here are the recipes and how to make delicious rendang:

 

Ingredients for Making Rendang:

  • 1 kg of beef
  • 3 coconuts, take part thick coconut milk and part thin coconut milk
  • 3-5 pieces of lime leaves
  • 3 lemongrass stalks, which are crushed immediately
  • 4 candis acid grains
  • 100 ml of cooking oil
  • 5-7 grams of salt.

 

Rendang seasoning for beef 1 kg:

  • 2 grams of cloves
  • 50 grams of hazelnut
  • 50 grams of garlic
  • 60 grams of red onion
  • 100 grams of galangal
  • 250 grams of large red chilies

 

How to make beef rendang recipe that is soft, tasty, and simple:

  • Blend all the ingredients for the spices by kneading or blending them.
  • Saute the spices with a little cooking oil until the smell of cooking appears.
  • Enter the lemongrass stalks, lime leaves, tamarind and salt, stir until everything is evenly distributed.
  • Pour the coconut milk and bring it to a boil / heat for a while, then put the beef that has been prepared.
  • Cook over low heat for several hours until the meat is tender and the seasonings turn brown according to taste.
All right, that's all for the Rendang recipe, wait for the next recipe, Chef.

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