Thursday, 25 April 2013
Its takes
hours to cook, Rendang is time taking and requires patience. The meat pieces
are slowly cooked in coconut milk and spices at right temperature until almost
all the liquid are gone, allowing the meat to absorb the condiments. The
cooking process changes from boiling to frying as the liquid evaporates.
Recipe for Rendang
Ingredients
(1) Beef
(cut into 5 cm thick) - 1 kilogram
(2) Coconut
milk- 800 ml
(3) Onion
(chopped) - 1
(4) Garlic
(chopped) - 4 cloves
(5) Ginger (chopped) - 3 cm
(6) Chili
(chopped) - 2
(7) Lemon
leaf- 1 stem
(8) Coriander seeds- 2 teaspoon
(9) Cumin seeds- 1 teaspoon
(8) Coriander seeds- 2 teaspoon
(9) Cumin seeds- 1 teaspoon
(10)
Turmeric powder- ½ teaspoon
(11) Coriander
leaves- 1/3 cup
(12) Salt to
taste
(13)
Cinnamon- 1 bark
Method
(1) Heat the
pan and add coriander and cumin seeds into it and cook in medium heat till it
gets aromatic.
(2) In a
bowl add turmeric, onion, garlic, ginger and chili, and mix it. Add beef in it
and mix it well and place it to the fridge to marinate for 4 hours.
(3) Heat a
sauce pan, add beef mixture, coconut milk, lemon leaves, cinnamon and bring it
to boil. Then simmer it for 2 hours till beef gets cooked and then discard the
lemon leaves and cinnamon. Then cook it for 20 minutes or more till liquid gets
evaporated.
Rendang is
ready. Serve it hot with rice.
