Padang is a city in West Sumatera, Indonesia.
Rendang is also identical with Minangkabau, a West Sumatera native tribes.
- 1 1/2 kg of fresh beef
- 12 cups of coconut milk (squeezed from three grated coconut, coconut old)
- 2 pieces of dried kandis acid
- 2 pieces, kaffir lime leaves (fresh leaves)
- 1 stalk lemongrass, crushed
- 1 sheet, turmeric leaves
- Salt, as needed
- 1 ounce of fresh red chili
- 15 pieces of red onion
- 6 cloves of garlic
- 5 pieces of pecan
- 2 cm of ginger
- 3 cm of galangal, crushed
- Cut the beef according to your taste, can be small cubes or flat
- Boil coconut milk in a large frying pan along with the spices that have been mashed, and then enter the material no 3-6.
- Stir constantly until the coconut milk thickened. Keep stirring, so that the coconut milk is not damaged/broken. If it is oily, put your beef slowly.
- Stir constantly, over medium heat, do not stop stirring. Do it well until the meat is tender. Done!
Asam Kandis (Kandis Acid) - Left-Fresh Kandis, Right-Dried Kandis Acid