Beef Rendang And What Are Beef Rendang Seasonings

What are Beef Rendang Seasonings?

Ingredients 1000 grams of beef rendang. 2,000 ml of thin coconut milk from the remaining thick coconut milk. 2 cm galangal, crushed. 2 lemongrass stalks, take the whites, bruised. 2 pieces of turmeric leaves. 2 pieces of kandis acid. 500 ml thick coconut milk from 3 coconuts. 1 tablespoon salt. other items•

What Rendang Ingredients?

Rendang 1 kg beef gandik or thigh, cut according to taste. 2 lemongrass, geprek, cut into 2 parts. 1 turmeric leaf, roughly chopped (if available) 1 kandis acid (replace with 1 tsp tamarind if not available) 5 kaffir lime leaves, remove the bones. 2 liters thick coconut milk (from 3 old coconuts) other items

How long does it take to cook rendang to make it tender?

So that the spices are perfectly absorbed and the meat becomes tender, the right way to make rendang is to use low heat for a few hours. if you like dry beef rendang, then cook for 5-6 hours. if you want to cook wet rendang, cook about 4 hours.

What are Rendang Padang Seasonings?

Ground spices: 9 cloves of garlic. 20 cloves of red onion. 100 grams of curly red chili. 1 thumb-sized ginger. 1 young galangal the size of a thumb. 2 lemongrass stalks, take the white part. 5 cm cinnamon. salt to taste.

Ingredient

500 grams of special beef in
1500 ml coconut milk (from 2 coconuts)
3 tbsp toasted grated coconut
3 bay leaves
2 lime leaves
2 lemongrass stalks (bruised)
1 thumb galangal (bruised)
2 tsp salt
1 tsp mushroom seasoning
2 tbsp brown sugar
1/2 tsp jitan
2 pieces deaf
1 pack of ready-to-use rendang powder
1 tsp coriander
Enough oil for frying

Ground spices

10 cloves of red onion
6 cloves of garlic
100 grams of curly red chili
5 grains of roasted hazelnut
1 cm turmeric

How to cook

1. Saute ground spices until fragrant along with bay leaves, lime leaves, lemongrass and galangal
2. Add beef, cook until it changes color
3. Add coconut milk, salt, mushroom seasoning, brown sugar, cumin powder, rendang powder, coriander, deaf and roasted grated coconut
4. Cook until the meat is soft, the color of the gravy is browned and oil is released
5. Correct the taste when it's right, lift and serve