1 ½ pounds of beef
12 cups coconut milk from coconuts 3
Kandis acid 2 seeds
1 stalk lemongrass, crushed
Turmeric 1 bay leaves
2 lime leaves
Salt to taste
1 ounce red chili
15 pieces red onion
6 cloves garlic
5 candle nut
2 cm ginger
3 cm laos (which need not be crushed, just in keprak only) only)
How to make:
Meat cut according to taste.
In the pan: boil coconut milk with spices are blended plus leaves and Kandis acid.
Stirring constantly, until thickened to santannya not broken. When it started out oil input
Stirring constantly and cook over medium heat. If you want to reduce the heat discolored. (In)
A little extra for the recipes they will be (so much better, not on test):
1kg of meat, coconut milk 3 eggs made thicker, so that should be 1.5 kg of coconut 5.
Plus 3 bay leaves, lemon grass as well as for 2 plus a stem, plus the lime leaves into 4 pieces
Plus 2 tablespoons toasted coconut shavings that have been finely ground (to get out of oil) A little sugar, if liked
If you want to feel more full of spices, chilies, garlic & red allowed to add more
To be more pervasive seasonings, the meat should be used diungkep along with all the spices & leaves, after the water had dried coconut meat inputs milk, stirring constantly, until boiling. Reduce the heat and cook until bermiyak (black) with occasional stirring to prevent sticking & mature evenly. (red) With occasional stirring to prevent sticking & mature evenly.
therendang make coincidence that I also put a little sour Kandis, but it's not sour at all kok (times less the same taste and flavor santannya), because most kandisnya acid 2 or 3 seeds. People's words, the acid can also function as a Natural Preservative?
Sometimes there are people who say why if you can not cook rendang as Minang rendangnya black people. My mother said, so can a black rendang, the key should not use turmeric. If using saffron, let cook a little longer with any fire, rendang still look red (like Kalio). as Minang people. My mother said, so can a red rendang, the key should not use turmeric. If using saffron, let cook a little longer with any fire, rendang still look red.
So in order that the powder of oil more, coconut milk must also be a lot. Coconut extract for the rendang, the first lemon water should not be added once. Squeeze the coconut with a cloth / special Napkins, so that the coconut juiceout.
Family recipes, the main measure:
1 kg of meat, coconut 4 (if in Batam = 2kg), minced 1 ounce chili. The size of the right cuts of meat for rendang, 1 kg = 25-30 pieces, cut to the fiber so as not to quickly destroyed when cooked.
If you type the faster the meat soft, not too fast included, just in the mix with herbs to penetrate first and aged k / l 1 / 2 hours, just enter the coconut milk has dijerang out the oil.