Rendang

Rendang is a spicy meat dish which originated from the Minangkabau one of ethnic group in Sumatra and is now commonly served across the country. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand. Rendang is traditionally prepared by the Indonesian community during festive occasions. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods' list.






Ingredients:
600 grams of fresh meat cut boxes
500 ml thick coconut milk, from 1 1/2 coconut
1,000 ml thin coconut milk leftover of coconut milk
2 cm galangal, crushed
2 stalks of lemongrass, crushed
2 turmeric leaves
4 slices of lime leaves,
2 teaspoons of salt
1 teaspoon of white sugar

Delicated Seasonings:
15 pieces of curly red chili
5 large red chilies
15 grains of red onion
5 cloves of garlic
2 cm ginger
4 pieces of hazelnut
1 teaspoon of pepper
2 1/2 teaspoons coriander


How to make:

1. Boil spices, galangal, lemongrass, turmeric leaf, lime leaves, salt, and sugar in a thin coconut milk while stirring until boiling.
2. Insert meat. Simmer over low heat until the meat is cooked and the sauce is almost dry. Add coconut milk. Cook while stirring occasionally until thick oily. Pick up and ready to serve