Rendang

Rendang is a traditional cuisine bersantan meat with beef as main ingredient. Cuisine from West Sumatra, Indonesia is very popular in all circles of society both in Indonesia itself or abroad.

In addition to beef rendang also use coconut (karambia), and a mixture of various Indonesian special spices including pepper (Lado), galangal, lemongrass, onions and various other spices that is usually referred to as the (cooking).


Rendang has a respectable position in the culture of the Minangkabau. Rendang has its own philosophy [citation needed] for the Minangkabau of West Sumatra is deliberation, which departs from 4 basic ingredients, namely:

• Dagiang (Beef), is a symbol of Niniak Mamak (indigenous tribe leaders)
•  Karambia (Coconut), is a symbol cadiak Smart (The Intellectual)
•  Lado (Chili), is a symbol Alim Ulama a spicy, assertive to teach syarak (religion)
•  Cooking (spices), is a symbol of the whole community Minang

Ingredients:     2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.
Direction:

• Cut beef into several-bite sized pieces, and boil until half done
• Skin shallots, garlic, and mix with chili, ...
• Brown this spice mix for a few minutes
• Boil beef and this spice mix in the thin coconut milk
• Put in daun
• Boil until dry
• Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Posted in: Culinary