Rendang is a dish of meat which spicy flavor that uses a mixture of various herbs and spices. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia. Rendang can be served at lunch or dinner with steamed rice or ketupat (a compressed rice cake) and green sambal. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers Pick)’ list.
Ingredients:
- 500 grams of special beef has cleaned and cut into pieces
- 2 stalks lemongrass crushed
- 1000 ml of thick coconut milk (3 coconuts)
- 1000 ml of liquid coconut milk (distillation of thick coconut milk)
- 2 pieces of tamarind
- 5 sheets of lime leaves
- 1 sheet of turmeric leaf, cut into pieces
Ground spices:
- 250 grams of red pepper
- 2 cm of turmeric
- 4 cloves of garlic
- 4 cm ginger plant
- 10 pieces of red onion
- 1 cm of ginger
- Salt at sufficiently
How to make Rendang:
- Boil the liquid of coconut milk, lime leaves, lemongrass, tamarind, turmeric leaves, and spices pound and cook until boiling. Put the meat that has been cut in pieces cook again until the coconut milk into thick.
- Then put thick coconut milk, cook until almost dry. Stir until browned and greasy.
- Rendang ready to be served. Usually rendang use beef, but also known various types of the other meats are cooked with herbs of rendang.
Variations of rendang:
- Rendang daging: meat rendang, made from meat of various cattle product: beef, buffalo, mutton, goat, or lamb.
- Rendang ayam: made from chicken
- Rendang bebek: made from duck
- Rendang liver: made from cattle liver
- Rendang telur: made from chicken eggs
- Rendang paru: made from cattle lungs
- Rendang tongkol: made from tuna
- Rendang suir: made from shredded beef/poultry meat rendang
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