Special Beef Rendang Recipe

Special beef rendang recipe I will try to make cooking as an ingredient penggugah your taste today with family. 
Especially for those who like to eat meat (lol) yes it than my old-nonsense simply better check it

Beef rendang ingredients:
 
1 ½ pounds of beef
1/2 cup of coconut milk 3 eggs coconut
2 seed kandis acid
1batang lemongrass, crushed
1 sheet turmeric leaf
2 kaffir lime leaves
salt to taste

Subtle Seasonings:

1 ounce of red pepper
15 pieces of red onion
6 cloves garlic
5 pieces of hazelnut
2 cm ginger
3 cm laos (enough crushed only)

 how to cook:

1. The meat is cut into pieces according to taste.
2. In a frying pan: boil coconut milk with spices plus mashed leaves and sour kandis.
3. Stir constantly until thickened to coconut milk is not broken. If it starts out oil input pieces of meat
4. Stir constantly and cooked over medium heat. If you want to reduce the heat discolored.
 
Tips in Making Meat Rendang :

A little extra for prescription TSB (to make it more palatable, may be on the test):
1kg of meat, coconut milk 3 eggs made thicker, so that should be 1.5 kg coconut 5.
Plus 3 bay leaves, also to be 2 stalks lemongrass plus, plus lime leaves into 4 pieces
Plus 2 tablespoons toasted coconut shavings that have been finely ground (to get out of oil)
A little sugar, if liked
If you want to feel more full of spices, chilli, garlic and red may be added again
To be more pervasive marinade, the meat should diungkep first along with all the spices and leaves, after the water had dried meat input milk, stirring constantly, until boiling. Reduce the heat and cook until bermiyak (black) with occasional stirring to prevent sticking and uneven ripening.
Incidentally if I make rendang kandis also put a little sour, but it did not become acidic at all really (times less the same flavor of herbs and coconut milk), because the acid kandisnya 2 or 3 seeds. They say hell, acids can also serve as a natural preservative? (Ko is not it).
Sometimes there are people who say that the cook rendang why can not black like rendangnya Minang people. My mother said, so can a black rendang, the key should not use turmeric. If you use turmeric, let me cooking over low heat too long, rendang still look red (like kalio).
So that waste, coconut milk should also be a lot. Squeeze the coconut milk for rendang, first juice should not be added dulu.Peras coconut water with a cloth / napkins special, so the starch out.

Finally over beef rendang recipe I share special for you, since already getting tired too long my hands then I will connect again for Indonesian recipes for the next opportunity
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