Rendang Padang Recipe

Rendang Padang is known as one of the most delicious food in the world.

Padang is a city in West Sumatera, Indonesia.

Rendang is also identical with Minangkabau, a West Sumatera native tribes.

The original Rendang Padang has good quality, black, and dry. Rendang can hold for months if stored properly. 

The main flavoring ingredients: 

1. 1 1/2 kg of fresh beef 
2. 12 cups of coconut milk (squeezed from three grated coconut, coconut old) 
3. 2 pieces of dried kandis acid 
4. 2 pieces, kaffir lime leaves (fresh leaves) 
5. 1 stalk lemongrass, crushed 
6. 1 sheet, turmeric leaves 
7. Salt, as needed 

Spices (this material must be blended or mashed except galangal): 

• 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 

How to make rendang: 

1. Cut the beef according to your taste, can be small cubes or flat
2. Boil coconut milk in a large frying pan along with the spices that have been mashed, and then enter the material no 3-6. 
3. 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.
4. 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