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Rendang Recipe

This document provides a recipe for traditional Indonesian beef rendang. It calls for 500g of beef, lemongrass, lime leaves, bay leaves, and various ground spices. These ingredients are cooked together over low heat in 500ml of coconut milk until the meat is tender and the liquid is absorbed, a long slow cooking process that infuses the flavors of the spices into the beef.

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chelsea octavia
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51 views2 pages

Rendang Recipe

This document provides a recipe for traditional Indonesian beef rendang. It calls for 500g of beef, lemongrass, lime leaves, bay leaves, and various ground spices. These ingredients are cooked together over low heat in 500ml of coconut milk until the meat is tender and the liquid is absorbed, a long slow cooking process that infuses the flavors of the spices into the beef.

Uploaded by

chelsea octavia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHELSEA.OCTAVIA.

AR
IX-I RENDANG

Rendang or randang is an authentic Indonesian meat


dish originating from Minangkabau. This dish is made
from a long low-temperature cooking process using
various spices and coconut milk.

Material:
• 500 grams of meat
Ground spices:
• 1 stalk lemongrass • 4 cloves garlic
• 3 lime leaves • 6 shallots
• 2 bay leaves • 2 hazelnuts
• 1 tsp beef stock and salt • 1/2 tablespoon coriander
• 1/2 tsp cumin powder • 3 large red chilies (seeds removed)
• 1/2 tsp ground pepper • 2 cm turmeric
• 1 segment • 3 cm ginger
• 2 cm cinnamon
• 1 tsp brown sugar
• Lime
• 500 ml coconut milk from 1/2 coconut

How to make:
1. The first step, wash the meat, cut it according to taste, give
lime juice, then wash again.
2. After puree the spices, then stir-fry the ground spices with
lemongrass, lime leaves, bay leaves, cinnamon and galangal until
cooked.
3. Enter the meat, mix well, then add the coconut milk. Cook over
low heat while stirring.
4. Then add salt, broth, cumin, pepper and brown sugar, let stand
until the spices absorb and the water shrinks
5. Taste correction, remove and serve.

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