Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, meat rendang. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Meat Rendang is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Meat Rendang is something that I’ve loved my whole life. They are fine and they look fantastic.

Rendang is an Indonesian meat dish which originated among the Minangkabau people in West Sumatra. The dish is famous for its spiciness and a long cooking procedure. Hay asalamualaikum semuanya dukung terus channel ini ya dengan cara klik tombol like dan subscribe, serta tonton terus Vidio dari channel ini supaya kita. Authentic beef rendang recipe from Minangkabau, Indonesia.

To get started with this recipe, we must first prepare a few components. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Meat Rendang:

1. Make ready A. 1.8 kg Meat - sliced or cubed
2. Take B. Toasted Coconut Paste @ Kerisik
3. Prepare 2 C (175 g) fine desiccated coconut
4. Get C. Blended Paste
5. Make ready 1 large brown onion
6. Take 1/2 large red onion
7. Prepare 6 garlic
8. Take 1/2 C sliced lemon grass (use white part)
9. Make ready 1/4 C candlenuts
10. Take 4 inches galangal - sliced
11. Prepare 2 inches ginger - sliced
12. Get D. Other spices
13. Get 3 tbsp chili paste
14. Take 2 tsp turmeric powder
15. Prepare 2 tsp cumin powder
16. Take 2 tsp fennel powder
17. Take 1 tbsp coriander powder
18. Take 1 small piece/slice of tamarind peel
19. Make ready E. Seasoning
20. Make ready 1 Can Coconut Cream (Ayam Brand)
21. Take 1-2 tbsp sugar
22. Get 2 tsp chicken seasoning powder (we use Knorr)
23. Prepare to taste Salt
24. Prepare 3-4 tbsp thinly sliced young turmeric leaves

The buffalo meat rendang daging would be packed in banana leaves and taken on the frequent long, arduous journeys Beef Rendang Recipe. Basically, in our recipe, there's no initial sautéeing involved. Rendang is one of the most flavorful curries in the world. Rendang has its roots in Indonesian/Malaysian cuisine but is also popular in Thailand, Singapore, Vietnam, Burma, Sri Lanka.

Steps to make Meat Rendang:

1. A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste.
2. Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside.
3. Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes.
4. Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice.

Rendang is one of the most flavorful curries in the world. Rendang has its roots in Indonesian/Malaysian cuisine but is also popular in Thailand, Singapore, Vietnam, Burma, Sri Lanka. Rendang is named as the most delicious food in the world. The word Rendang was originated from Minangnese language, randang which means a slow and long time cooking process in low heat. Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine.

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