How to Cook Rendang Indonesian

Rendang has several special steps to keep the meat tender. Food from Ranah Minang is indeed a favorite culinary for many people. Not only in Indonesia, the delicacy of rendang has been recognized worldwide.

Rendang is always the target of many people when visiting Padang Restaurants in Indonesia Itself. Tender meat accompanied by spicy coconut milk spices make this West Sumatran specialty popular throughout the country.

       The Correct Way to Cook RendangThe.           

Ingredients for Making Rendang

600

g beef shank, cut into 5 cm squares

3

lime leaves

2

lemongrass stalks, bruised

2

bay leaf

1

turmeric leaves

½

tsp ground nutmeg

2.5

l water

130

ml of instant coconut milk

1

tbsp

½

tablespoons of salt

5

tablespoons of oil, for frying

Ground spices

120

g curly red chilies

15

red onion

10

garlic cloves

3

cm galangal

2

cm turmeric

1

cm ginger

ow to Make Rendang

Heat the oil, saute ground spices with lime leaves, lemongrass, bay leaves, turmeric leaves, and nutmeg until fragrant.

1. Smear the meat with grated ginger

Before the meat is processed into rendang, try grating the meat first with grated ginger. Then let stand the meat that has been smeared with grated ginger for a few minutes before processing.

Apart from using grated ginger, you can also use grated pineapple. That way you can get meat that is more tender when processed. This is of course very important as a way to cook rendang so that the meat is tender.

2. Cut in the direction of the long meat fibers

The size of the meat should not be too small or too big. Cut the meat precisely in the direction of the long meat fibers. Even though this may seem trivial, it can have quite an effect on the texture when cooked. If the meat is cut not in the direction of the grain, then when it is processed it becomes a bit tough.

3. Choose the thigh meat

The next way to cook rendang so that the meat is tender is to pay attention to the selection of the meat parts. The thigh meat is more suitable to be processed into rendang because the texture is strong and does not break easily. In addition, also remove the fat part of the meat so that later when it is processed the rendang will not be tough.

4. The meat is beaten first

Before the meat is processed, the washed meat is beaten first to make it easier for the spices to seep into the meat. However, don't be too hard or too long when hitting the meat. Do not let the meat to be processed flat and crushed when you want to be processed. How to cook this one rendang is also quite important.

how to grind, not with a blender. Once mashed, pour coconut milk and then boil with ground spices. After thickening and removing the oil, then the meat is put in to be cooked until cooked.

So, you can pre-cook the marinade for about three hours. After that, you can just add the pieces of meat. Then, just cooked until the rendang is really soft and cooked.

7. Cook over low heat

The next way to cook rendang is to use low heat. This is done so that the spices penetrate perfectly into the meat. It can also make the meat more tender. Dry rendang takes 5-6 hours to cook, while wet rendang takes about 4 hours to cook.

8. Just stir enough when cooking

You don't need to stir rendang every time. This only causes the flesh to fall apart. Just stir it occasionally so that the rendang you make doesn't burn. This method of cooking rendang must be applied carefully so that the meat remains tender and not damaged.