Rendang

The following is the raw material to make a dish rendang from sumatra padang
Material:
- 1 kg beef topside
- 2 turmeric leaves
- 4 vertebra lemongrass
- 15 bay leaves and orange
- 4 bay leaves
- 2-3 slices kandis acid
- Santan from 4 coconuts (a 2 liter), or 3 (200 ml) coconut milk + water ready
- salt to taste
Spices
- 200 grams curly red chili
- 10 grains cayenne pepper
- 100 gr onion
- 1 tablespoon toasted coriander
- 5 cm galangal
- 50 g pecan
- 7 cloves garlic
- 1 whole nutmeg
- 1 tbsp ready-made curry
How :
- Take 2 tablespoons of ground spices and coat the meat with the seasoning, let sit 1-2 hours
- Cook the remaining ingredients until boiling coconut milk and fragrant, put the meat and kandis acid.
- Cook and hold while guarded so as not to break the coconut milk until the meat is soft and dry flavor and color black. Serve
Tips: - Sometimes the meat destroyed by long cooking process. To avoid it after the meat is tender, remove and dry spices, and reenter the meat and cook until everything is black.
- Use coconut milk ready to use it more practical and not easily broken, but it was less tasty.