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Recipe Randang Padang / Rendang real cow Padang

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"Ini cerita nya pas momen idul adha..ngabisin daging kurban..biar tahan lama Dibikin rendang"

Serves 1 | Prep Time 30 min | Cook Time 120 min

Why I Love This Recipe

Rendang is an Indonesian spicy red meat dish originating from the Minangkabau people of Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries.

Ingredients You'll Need

1 kg of lean beef, may be mixed with liver
Thick coconut milk from 3 ripe coconuts
100 g curly red chili, or according to taste. I made 50 g only
8 cloves Garlic
15 cloves of shallot
2 galangal finger segments
1 ginger finger segment
3 tablespoons of coriander
1/2 teaspoon of cumin
4 cardamom grains
1/3 nutmeg
Lawang flower / deaf
4 clove flowers
Lime leaves
Turmeric leaves
salt to taste


Cut meat, rather large

Cook thick coconut milk (stirring occasionally to make it not sticky) until oily.

Blend seasoning: chili, shallot, garlic, galangal, ginger, coriander, cumin, nutmeg, kingfisher, cardamom, clove, cinnamon

When the coconut oil is oily, add the spices, then stir. Then add beef and turmeric leaves, orange leaves, lemongrass, bay leaves. Then stir it

Cook rendang with low heat, stirring occasionally (not too often so that the meat is not crushed). Add salt. Cook until the water dries, and brown rendang color.

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