Typical Padang rendang recipe from Indonesia

Ingredients:

2 kg beef

2 packs of Indofood sachet rendang seasoning

15 Javanese red onions

6 pieces of garlic

6 candlenuts

1 pack of dried pepper to taste

3/4 cm ginger

To taste crushed galangal

To taste crushed lemongrass

2-3 bay leaves

3-4 lime leaves

Coconut milk from 1 1/2 grated coconut

1/2 grated coconut for roasting and pounding

1 teaspoon coriander

2 teaspoons ground pepper

1 teaspoon cumin

1/4 nutmeg

A pinch of cinnamon

2 cardamom grains

1 teaspoon star anise (ground)

2 cloves

8 small spoons of salt

7 small spoons of flavoring

3-4 teaspoons of granulated sugar

How to make:

Grate the grated coconut until brown and crispy, then mash until the oil comes out.

Blend shallots, garlic, dried pepper, ginger, candlenuts and ground pepper. Mash the coriander, cumin, nutmeg, cinnamon, cardamom, star anise and cloves, then blend with the other spices. Saute the spices with bay leaves, lime leaves, galangal and lemongrass until fragrant.

Add liquid coconut milk to the stir-fry spices, add flavorings, salt, sugar and sachets of Indofood rendang seasoning. Bring to a boil.

Cut the beef against the grain, then place it in the coconut milk sauce. Cook for 20 minutes, add thick coconut milk, water and crushed coconut. Cook until the sauce reduces, becomes dry and oily.

Check the tenderness of the meat and adjust the taste before the sauce is completely dry. Serve.