RANDANG INGREDIENTS AND SPICES
COCONUT
Before exploring the ingredients and spices of randang, let's get to know coconut first
Coconut is the main ingredient in making randang. The coconut used in making randang is old coconut
The choice of coconut can affect the savory results of coconut milk oil in randang. Old coconut is processed into coconut milk, and good coconut milk is coconut milk that does not contain a lot of water mixture
The ingredients and spices are not the same for each type of rendang. In general, there are some similarities between each region
Chili
Onion
Garlic
Galangal
Ginger
Nutmeg
Cardamom
Coriander
Star Anise
Pepper
Cloves
Cinnamon
Lime Leaf
Indonesian bay-leaf
Lemongrass
Turmeric Leaves
Cumin
Fennel Seed
Swipe
How to Make Randang
Processing rendang takes quite a long time, taking 4 hours to 8 hours based on the amount of rendang being processed. A tender rendang is not only influenced by the quality of the meat, but also the way it is processed. Here are some tips that can make rendang tender and soft.
The part of beef that is suitable for rendang is the rump. Also, the part of the meat that does not contain a lot of fat.
The choice of coconut milk can affect the rendang. Coconut milk that is suitable for rendang is coconut milk that does not contain a lot of water.
During the process of cooking rendang, it must be stirred non-stop. Starting from the curry stage, kalio to the rendang stage.
Main Ingredients
Beef _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 1kg
Chili _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 250 gram
Coconut Milk _ _ _ _ _ _ _ _ _ _ _ _ 2 liter
Wet Seasoning
Onion _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 15 cloves
Garlic _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 10 cloves
Ginger _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 35 gram
Galangal _ _ _ _ _ _ _ _ _ _ _ _ _ _ 75 gram
Foliage
Lime Leaf _ _ _ _ _ _ _ _ _ _ _ _ _ _ 6 sheets
Turmeric Leaves _ _ _ _ _ _ _ _ _ _ 1 sheets
Indonesian bay-leaf _ _ _ _ _ _ _ _ 4 sheets
Lemongrass _ _ _ _ _ _ _ _ _ _ _ _ 2 bars
Dry Seasoning
Cardamom _ _ _ _ _ _ _ _ _ _ _ _ _ _ 6 pcs
Star Anies _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 2 pcs
Nutmeg _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _1 pcs
coriander_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _1 ons
Pepper _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _1/4 tsp
Cumin _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _1/4 tsp
Cloves_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 5 pcs
ground cinnamon_ _ _ _ _ _ _ _ _ _ 1/4 tsp
Fennel seed _ _ _ _ _ _ _ _ _ _ _ _ _ 1/4 tsp
Salt _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 4 tsp
The Process of Cooking Rendang
Puree the spices such as ginger, galangal, shallots, garlic, and chili using a blender or mortar. Then, heat some oil in a wok.
Saute the ground spices along with lime leaves, turmeric leaves, and lemongrass until fragrant and cooked.
Slowly add the coconut milk to the wok.
When the coconut milk starts to look thick, add salt, cardamom, and 1 crushed nutmeg, 2 star anies and 4 cardamom pods.
Add 4 indonesian bay-leaf a blend of dried, ground spices, stirring for a few moments
Once the rendang starts to release oil, add the meat. Stir continuously until the kalio stage becomes rendang.