Ingredients to make rendang padang:
1 ½ pounds lean beef, cut into 4 × 4 cm
2 liters coconut milk from 2 coconuts
Seasonings make rendang padang:
2 turmeric leaves, conclude
4 kaffir lime leaves
2 stalks lemon grass leaves, crushed
2 cm kandis acid / gelugur
puree:
2 cm galangal
3 cm turmeric, grilled
2 cm ginger, roasted
100 g red chili
100 g red pepper curly
12 grains of red onion
6 cloves of garlic
5 grains hazelnut
½ tbsp coriander
1 teaspoon cumin, toasted
½ tsp nutmeg
2 tsp salt
How to Make make rendang padang:
Pour the coconut milk in the pan, put turmeric leaf, lime leaves, lemon grass, tamarind, slices of red onion and all spices. Stir well.
Cook the marinated coconut milk while stirring occasionally for 20 minutes.
Put the piece of meat, cook on medium heat until the milk dries up and greasy. Lift.
Pour in a serving dish rendang. Serve.
Tip: Do not use for packing milk crumb typical rendang will not be formed. Use freshly squeezed coconut milk from fresh coconuts.