Rendang
Ready In: 5 hrs
Yields: 25 pieces
Ingredients
- 1 kg beef
- 2 liters coconut milk
- 1 kg baby potatoes
spices
- 1 ounce red onion
- 1 ounce garlic
- 300 g red peppers
- 200 g galanga root
- 200 g ginger
- coriander
- finely grated coconut
- dried kaffir lime leaf
- dried bay leaf
- turmeric, leaf
Directions
- 1. coriander and finely grated coconut in roasted and ground smooth.
- 2. cut meat according to taste.
- 3. all spice finely milled.
- 4. saute all the spices with a little cooking oil. enter the bay leaves, lime leaves and turmeric leaves.
- after scented insert meat and stir.
- 5. then enter 1 liter of coconut milk, stirring until half-tender meat and insert baby potatoes.
- 6. when it is still hard meat looks dry, insert the remaining coconut milk little by little until the meat and potatoes tender.
- 7. when the oil had risen reduce heat and continue stirring until evenly basic pots, noticed the fire not to burn.
- 8. cook until it looks dry and blackish.
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