Indonesian Rendang recipe

Rendang

Rendang is a dish that originated from the Minangkabau ethnic group of Indonesia and is now generally adopted throughout the country. One of the distinctive culture of Minangkabau food, served on ceremonial occasions and for the guest of honor. Also popular in Malaysia, Singapore, Brunei, southern Philippines and southern Thailand, rendang is traditionally prepared by the people of Indonesia during festive occasions.Though sometimes described as such rendang curry, and this name is sometimes applied to curried meat dishes in Malaysia, authentic rendang not like. In 2011 an online poll by 35,000 people will be undertaken by CNN International chose Rendang as the number one food from the list of '50 Most Delicious Food World '.
Rendang is made from beef (or sometimes beef liver, chicken, goat, buffalo, duck, or vegetables like jackfruit or cassava) is cooked with coconut milk, spices and sometimes rustle (roasted coconut paste) for several hours until almost all fluid is lost, allowing the meat to absorb the spicy condiments. Cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the flavor and become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chili. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.
There are two kinds of rendang:dry and wet. Dry rendang can be kept for three to four months, and it is for ceremonial occasions or to honor guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants and without cooling, should be consumed within a month.Rendang is often served with rice, rice cake, and lemang (glutinous rice baked in bamboo tubes) in Indonesia.
Tips to cook rendang1. 1kg of meat, made with coconut coconut milk 3 eggs, so if you want to present should be 1.5 kg using 5 coconuts, because milk was stronger.2. Added 3 bay leaves, also to be 2 stalks lemongrass plus, plus the lime leaves into 4 pieces3. Plus 2 tablespoons (tbsp) finely ground toasted shredded coconut oil to come out.4. A little sugar (if liked), especially when grinding the peppers.Want to strengthen your sense? add the spice-laden, chilli, garlic & red be added again5. To be more pervasive sense of flavor, the meat should diungkep along with all the herbs and leaves, after the water input to dry coconut meat, stir until boiling.6. Want the texture of meat blackened prairie-style home cooking? reduce heat and cook until bermiyak (black) with occasional stirring to prevent sticking and mature evenly.7. * IMPORTANT, do not use resistance to oil gonseng rendang padang cuisine is longer, although more labor-consuming but the results are clearly more qualified for you.