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Hay asalamualaikum semuanya dukung terus channel ini ya dengan cara klik tombol like dan subscribe, serta tonton terus Vidio dari channel ini supaya kita. 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.
Meat Rendang is one of the most popular of current trending meals on earth. It's simple, it's fast, it tastes delicious. It's appreciated by millions every day. Meat Rendang is something which I've loved my whole life. They're fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you can achieve it.
Ingredients needed to make Meat Rendang:
- A. 1.8 kg Meat - sliced or cubed
- B. Toasted Coconut Paste @ Kerisik
- 2 C (175 g) fine desiccated coconut
- C. Blended Paste
- 1 large brown onion
- 1/2 large red onion
- 6 garlic
- 1/2 C sliced lemon grass (use white part)
- 1/4 C candlenuts
- 4 inches galangal - sliced
- 2 inches ginger - sliced
- D. Other spices
- 3 tbsp chili paste
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 2 tsp fennel powder
- 1 tbsp coriander powder
- 1 small piece/slice of tamarind peel
- E. Seasoning
- 1 Can Coconut Cream (Ayam Brand)
- 1-2 tbsp sugar
- 2 tsp chicken seasoning powder (we use Knorr)
- to taste Salt
- 3-4 tbsp thinly sliced young turmeric leaves
Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. 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. Wet Vs Dry Rendang, Why I Picked Wet Rendang or kalio?
Steps to serve Meat Rendang:
- 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.
- 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.
- 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.
- 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.
Two types of rendang - dried rendang and wet rendang. This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method. Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Rendang is originated from the Minangkabau ethnic group in the city of Padang in West Sumatra Rendang Padang is one of the super popular ones across Indonesia or even in Southeast Asia or.
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