Wet Rendang
Thursday, March 31, 2011
Like to eat rendang? Wet or dry soup? Wow, both must be delicious. It depends on how to make the seasoning and process the meat. Well, for those of you who are looking for a delicious beef rendang recipe, here ShopBack gives the complete recipe.
1. Wet Rendang Beef Recipe
The good thing about eating wet beef rendang is that we can eat the soup with rice. So, even if the meat is finished, just add lots of gravy. Eating with green chili sauce can be even more delicious, this ShopBackers! These are the ingredients needed and how to make wet beef rendang.
Ingredients for Making Wet Meat Rendang:
Coconut 3-4 grains
1kg beef
Candis acid 3-4 grains
Lemongrass 4 sticks
Flavoring
Orange leaves, garlic and onion to taste
Galangal 100 grams
250 gram large red chili
Candlenut 50 grams
Cloves 2 grams
How to Make Wet Meat Rendang:
Puree garlic, onion, galangal, large red chili, hazelnut, and cloves.
After mashed then add the lemongrass, kandis acid, orange leaves, and flavoring to taste.
Cook the spiced paste with coconut milk until it boils.
Add the meat and cook for several hours until the meat is tender and the spices have seeped in.
This cooking process may seem trivial, but in reality high accuracy is needed because if it is not cooked properly, beef rendang will taste bad and even bitter and does not emit oil.
2. Dried Beef Rendang
In addition to Padang Pariaman wet rendang, there are also types of dried beef rendang. For those of you who prefer dry rendang, here are recipes and how to make it.
Ingredients for Making Dry Cow Rendang:
Beef 1kg
Lemongrass 3 stems, rubbed
Grated coconut 3 eggs, take the coconut milk
Salam leaves and orange leaves to taste
250gr shallots and 7-8 cloves garlic
Cloves 5 items, candlenut 3 items, and coriander 4 items
Cumin, fennel, nutmeg, and pepper 1 tablespoon each
Ginger, galangal, and turmeric each 1 segment
Curly chili and 250gram cayenne
Salt and flavoring to taste
How to Make Dry Cow Rendang:
Blend dried beef rendang seasonings: shallot, garlic, cloves, candlenut, curly chili, cayenne, turmeric, ginger, coriander, galangal, pepper, pepper, nutmeg, cumin and fennel. Set aside.
Cut the meat according to taste but not too small, 1 kilogram of meat can be 20 pieces.
Cook coconut milk over low heat, stir gently and add spices, orange leaves, lemongrass, and bay leaves. Stir until seasoning is evenly distributed for about 15 minutes until it boils.
Add meat, stir until boiling, keep using low heat.
Taste the taste, add salt and flavoring to taste.
Cook until rendang is greasy, coconut milk thickens and soaks into the meat while continuing to stir so that the bottom doesn't burn. This process can usually take up to several hours.
3. Shredded Beef Rendang
In addition to beef rendang wet and dry, there are also recipes shredded shredded beef with herbs and different ways of making them. The following spices are shredded shredded beef and how to make it:
Ingredients for Making Kelendang Rendang Cow:
Beef 500gram
Coconut 2 grains, grate and take coconut milk
Grated coconut 150 grams
Turmeric leaves 2 pieces, and 3 lemongrass stems
Candlestick and deaf flowers each 2 pieces
Galangal to taste, bay leaves and orange leaves to taste
8-10 cloves shallots and 5 cloves garlic
Coriander and pepper each with 1 measuring spoon and 3 candlenuts
Turmeric, ginger, salt and flavoring to taste
Lime 1 fruit, squeeze and take the water
Curly red chili 10 pieces and red cayenne pepper according to taste
How to Make Kelwir Rendang:
Beef is washed clean, then coat with salt and lime. Leave on for 10 minutes and rinse thoroughly. Set aside.
Grated 150gram grilled coconut and mash until smooth, set aside.
Puree onion, garlic, coriander, pepper, candlenut, turmeric, ginger and red chili.
Sauté the seasoning that has been mashed until fragrant, then pour the thick coconut milk while stirring.
Add the deaf flower, kandis acid, orange leaves and bay leaves, grated lemon grass and lemongrass into the coconut milk. Cook on low heat.
Add roasted coconut that has been crushed, taste the taste. Add salt and flavoring according to taste. Cook until it boils and stirring constantly, lest the coconut milk break.
After the coconut milk is seen removing the oil, add the meat, cook until slightly tender.
Remove the meat, shreded until small and then put it back in coconut milk rendang. Cook until the coconut milk dries and no oil comes out.
That is a variety of beef rendang recipes, ranging from the sauce, dry, until the fruity. Before cooking rendang, make sure you have complete cooking utensils, yes along with the ingredients needed to make beef rendang seasonings that are delicious and according to taste.