Rendang Padang

Ingredient:

Beef - 1 kg

Thick coconut milk, from 7 coconuts - 1.5 liters

Spices:

Lemongrass, crushed - 3 stalks

Cinnamon - 10 cm

Nutmeg - 1/2 grains

Kandis acid - 1 chip

Cloves - 7 grains

Cardamom - 9 grains

Lawang flowers - 2 pieces

Turmeric leaves, chopped then conclude - 1 sheet

Bay leaves - 5 pieces

Lime leaves - 7 strands

Ground spices:

Garlic - 9 cloves

Shallots - 20 grains

Curly red chilies - 100 grams

Ginger - 1 thumb

Young galangal - 1 thumb

Lemongrass, take the white part - 2 sticks

Cinnamon - 5 cm

Salt - 2 teaspoons

Step:

In a saucepan, put coconut milk with spices and ground spices. Cook, stirring constantly, until the coconut milk releases the oil.

Enter the meat then continue cooking until tender, stirring occasionally. Lift.

Ready to be served.

Tips:

For a stronger and more delicious rendang aroma, divide the two spices such as cloves, cardamom, and anise. Some of it can be mashed with other spices. Some others can be put directly or join cooked whole.

The level of dryness of the rendang can be adjusted according to taste by adjusting the length of cooking time.