Rendang is an authentic Indonesian meat dish originating from Minangkabau, West Sumatra. This dish is made from the main ingredient of meat which is produced from a long low temperature cooking process to jam to produce a distinctive taste using various spices and coconut milk. However, along with the development of the era, rendang is not only meat but can also be replaced with jengkol, chicken, eggs, and many more that can be made, the important thing is that the main ingredient will be hard rendang. Rendang is also one of the foods that can be taken traveling because this food lasts up to 1 to 2 weeks without being warmed, with a note, rendang must be made until it is completely dry.
Although rendang originally came from Minangkabau, West Sumatra, there is also rendang from Java. Although they have the same main ingredients, Javanese rendang and Minangkabau rendang have different flavors and slightly different ingredients.
If Minangkabau rendang or Padang rendang has a spicy taste and tends to be dry, then it is different from Javanese rendang which has a lower texture and has a sweeter taste, because the Javanese tribe for all existing dishes is dominated by sweet taste.
In this post I will make Javanese Rendang because I also come from the Javanese tribe.
Necessary materials :
1000 grams of fresh beef
2 Liter Coconut Milk
1 teaspoon Salt
3 Sheets of Salam Leaves
3 Sheets of Kaffir lime leaves
Crushed material :
150 Grams Palm Sugar
2 lemongrass stalks
1 Small Splice of Turmeric
1 Small Slice of Ginger
100 Grams of Red Chili
50 Grams of Small Chili
3 Pecans
6 Shallots
6 Pieces of Garlic
3 Cardamom Fruits
2 Lawang Flowers
4 Cloves
Cinnamon to taste
Cumin Enough
HOW TO MAKE :
Rendang Ready to eat and enjoy.
