Related article: RENDANG CUISINE
There are a lot of spices formula used in rendang cooking process. This is one of them.
First, pick sirloin part of cow meat for better rendang. Sirloin made rendang tenderer than other cow meat part.
Ingredients:
Sirloin 1 kg, chopped to cube size. The chopped process did appropriate with meat fiber so that did not shattered while cooking. One kg of meat usually can be 25-30 cube chopped.
Condiment component : 2 liter of santan (milk squeezed from coconut), 1 stick of lemongrass which bruised, 1 sheet of turmeric leaf, 5 sheet of kaffir lime leaves which band with turmeric leaf, 12-20 rolled red chili, 6 grain of red onion, 3 clove of garlic, 1 cm of ginger, 5 cm of galangal, and salt.
Notice: You can buy instant condiment at supermarkets.
Cooking method:
1)Cook santan with turmeric leaf, kaffir lime leaves, and lemongrass. After that put in refined condiment, cook until boiled.
2)If oil comes out, put in chopped cow meat, stir it until cooked. The meat cooked with medium fire until santan become thick, drier, and brown-black colored, and the meat become tender.
See related article: RENDANG, KIND OF MINANGKABAU CULINARY
Article source :Kompas, this article is part of an article written by Prof. DR. Made Astawan, “Makan Rendang Dapat Protein dan Mineral!”, edited and translated by reog.