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How to Make Rendang

Written By latifah gurape on Wednesday, December 19, 2012 | 6:49 AM

How to Make RendangRendang dishes are scrumptious foods, usually found in many food stalls cooking rendang padang because it is identical as typical cuisine desert. Rendang can be made to your home, if mema ng did not have time to make your own you just bought at the stall paddock was very affordable.

But there is no harm in a time when you try to make yourself at home sambl rendang hone your cooking skills. How to make rendang recipe is not as complicated as you think, just in the process of cooking rendang takes diligence and patience as the process of cooking it long enough.

Making beef rendang for example, in cooking beef rendang ynag least time needed to make and mature beef rendang sauce becomes thick and oily require a long time, but if successful, the time and patience you will be rewarded with delicious rendang dishes that you cook. How to make rendang requires several ingredients as follows:


The beef was cut in such a way to taste to taste

toasted shredded coconut 2 tablespoons
1000-1500 ml coconut milk from 2 coconuts
2 stalks lemongrass, crushed
2 pieces of turmeric leaves
2 pieces of orange leaves
deaf 1 piece
2 tablespoons cooking oil


While the seasoning to make rendang as follows:

red chilli 150 grams
cayenne pepper to taste
5 grains hazelnut
10 grains of red onion
turmeric 1/2 cm
ginger 1 cm
salt to taste
6 cloves garlic
cumin 1/2 teaspoon
1 teaspoon coriander


That was some recipe ingredients and spices to make rendang, how to make rendang next to her as follows:

The first thing to do is start to heat oil, then saute spices, turmeric leaf, lime leaves, lemongrass and deaf until fragrant.

Then begin to enter the last beef, stirring until it changes color.

Next enter the coconut milk that you have prepared earlier and add toasted coconut shavings, cooking ingredients and spices before being on fire, stirring gently to the boil.

Reduce the heat from its original state, wait until the meat was overcooked, greasy and browned.

Last is immediately lift your rendang dishes before and ready to serve.
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