Indonesian Recipe : BEEF RENDANG

Rendang (Minang language : randang) is one of the traditional Minangkabau dishes using meat and coconut milk as the main ingredient, which contain spices are rich. Cuisine with a spicy flavor that is loved by the entire community, and can be found throughout the restaurant Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.

In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.

Ingredients :

• 1 kilogram of beef, cut rather large
• 1/4 beef liver, cut a rather large
• 1/4 pound beef lung, cut a rather large
• 1/2 coconut, grated, then roasted until the oily
• 2 bay leaves, washed
• 1 sheet turmeric leaf, washed
• 10 grains of cloves, washed
• 1 kandih acid, washed
• 3 inches cinnamon, washed
• 1 1/2 ounces small potatoes (small round), washed, not peeled
• 1 ounce of dried red beans, washed
• 2 tablespoons of salt

Spices :

• 1/4 pound red pepper, cut into rough
• 1 ounce red onion, cut into rough
• ear of garlic, rough cut
• 3 cm ginger, cut into rough
• 1/2 ounce of pecans, rough cut
• 3 centimeters young ginger, cut into rough
• 1 nutmeg, rough cut
• 5 stalks lemongrass, take the white part only, then sliced ​​into thin round
• 1/2 teaspoon cumin
• 2 tablespoons coriander

Coconut Milk :

• 4 pieces of coconut, grated coconut and serve as many as 1000 ml. Or perhaps buy 1 kilogram ready to use.

How to :

• All the spices thoroughly washed, then crushed
• Meat, liver, beef washed thoroughly, then set aside
• Prepare the pan, pour the coconut milk, cook on medium heat until thick and greasy
• Enter rendang spice that has been mashed, meat, beef liver and lung
• Insert that has been roasted coconut, nutmeg, bay leaf, turmeric leaf, cloves, tamarind kandih, cinnamon, small unpeeled potatoes, and red beans
• Add salt, stir and cook until cooked, greasy gravy and a bit dry

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