Procedure teks tentang makanan tradisional tentang rendang

Materials:-1 kg of beef, cut size according to taste-3 Old coconut fruit, make thick coconut milk-15 grains of red onion-8 garlic cloves-1 ounce red pepper (kriting)-2 cm Ginger-2 cm galangal memarkan-1 teaspoon pepper powder-2 stalks Lemongrass geprek in advance-2 seed sour kandis-2 Flowers pekak-3 pieces of Orange Leaves-4 pieces of bay leaf-1 turmeric Leaf sheet-Salt-Granulated sugarSupplementary materials:-Coconut serundeng already roasted peanuts for the first
-1 ounce diced beef liver is small then the stewHow To Make Beef Rendang Padang:-Puree the first red and white onions, chilli, ginger and galangal
-Start ungkep beef is already cut into pieces with spice paste, wait until the bersteam and ungkepan meatdry.
-Input the thick coconut milk, Lemongrass, pepper powder, sour floral, kandispekak, lime leaves, bay leaf, salt and sugar, then stir until evenly, do not forget the turmeric leaves also
-Wait until the coconut milk to a boil, and slightly pull out the oil, then reduce the heat
-Combine the complementary ingredients into beef rendang then stir again untilevenly
Try to keep on stirring–stirring so that it doesn’t stick to the Pan beef rendang, wait until it dries up anddiscolored rendang
-Lift the beef rendang, and ready to be served.
Additional tips:
-To add keempukan meat rendang we make try meat already cut should preferably be struck or digeprek in advance and then at ungkep
-In the process pengungkepan the meat is tender and tasty beef rendang whichusually takes a rather long time more or less overnight full or a day, so that the spices used to infuse
-In cooking coconut milk coconut milk try not to break and how by using acircular motion to the top like when drew.