Rendang Padang

   
   Although it took a little longer to cook but this Minang typical rendang was tasty, spicy and delicious. Make eating a meal side dish, or the conducting widths are also delicious eaten at any time.

ingredients:
1 kg of beef
3 coconuts, coconut milk and coconut milk taken watery
4 lime leaves
3 stalks lemongrass, crushed
4 items kandis acid
100ml of cooking oil
5 grams of salt
Seasonings:
60 g onion
50 g bawangputih
250 g of red pepper
100 g galangal
50 g hazelnut
2 g of cloves

How to make:

     Seasoning Blend all ingredients with pulverized or blend.
     Saute with a little cooking oil until fragrant.
     Enter the lemongrass, lime leaves, tamarind kandis and salt and stir well.
     Pour the coconut milk and boil, put the meat.
     Cook over low heat for several hours until the meat is tender and browned seasonings to taste.

Additional BW: There is more typical beef rendang Kapau, namely with the addition of a small potato, or cassava fries, or beans. Red beans soaked overnight, then boiled but not until tender, then added in the last hour to cook rendang. If too quickly incorporated into the rendang, red beans in the frying oil will separate from the coconut milk and becomes hard).