Rendang Padang cuisine is based beef. Almost in every house to eat meat rendang Padang always provide this, because a lot of people who liked it. Not just people who love to eat rendang Padang this field, in addition to the Padang will soon be like after taste.
Taste rendang is salty, sweet, savory, spicy, and slightly acidic, but the dominant flavor is salty as people's favorite desert. To make this plain rendang main ingredient is beef and comes with red beans that will make more interesting and delicious rendang beef processing into rendang through several stages.
Cook rendang is not difficult just takes patience because waiting until the coconut milk dry. Here is a rendang recipe to try at home:
The first thing to do is prepare the ingredients: 1 pound fresh beef, try to pick the fresh beef which had just slaughtered. Buy ground beef in place that can be trusted, do not buy it anywhere. In addition to beef, which need to be prepared is half a kilogram of good quality red beans soaked overnight and then boiled. Do not forget the 2 or 3 old coconuts for coconut milk taken.
For the spices are
cayenne pepper 1 ounce (depending sepedas what you want made rendang Padang, some chilli seeds can be discarded).
10 grains of medium size red onion.
5 medium cloves garlic (there are 2 different types of grass jelly and garlic kating, can be selected which are preferred).
Finely chopped galangal, turmeric, ginger, leaves 3 stalks lemongrass, kaffir lime leaves, turmeric leaves, bay leaves, nutmeg, cumin and white, kandis acid, sugar and salt to taste.
Puree onion, garlic, red chilli, galangal, ginger, turmeric, nutmeg, cumin and white.
Heat the butter or cooking oil (preferably olive oil) and enter the spices that have been mashed into the oil if it had already issued a fragrant odor of other ingredients included.
With coconut milk from coconut 2 or 3. Stir the coconut milk that is not broken until the meat is tender.
Once the meat is tender and coconut milk rendang live a little, put beans that have been boiled and drained earlier.
Then stir until the coconut milk thickens, after seasoning dry and brown, rendang padang ready to be served.