CHELSEA.OCTAVIA.

AR
IX-I RENDANG

Rendang or randang is an authentic Indonesian meat

dish originating from Minangkabau. This dish is made
from a long low-temperature cooking process using
various spices and coconut milk.

Material:
• 500 grams of meat
Ground spices:
• 1 stalk lemongrass • 4 cloves garlic
• 3 lime leaves • 6 shallots
• 2 bay leaves • 2 hazelnuts
• 1 tsp beef stock and salt • 1/2 tablespoon coriander
• 1/2 tsp cumin powder • 3 large red chilies (seeds removed)
• 1/2 tsp ground pepper • 2 cm turmeric
• 1 segment • 3 cm ginger
• 2 cm cinnamon
• 1 tsp brown sugar
• Lime
• 500 ml coconut milk from 1/2 coconut

How to make:
1. The first step, wash the meat, cut it according to taste, give
lime juice, then wash again.
2. After puree the spices, then stir-fry the ground spices with
lemongrass, lime leaves, bay leaves, cinnamon and galangal until
cooked.
3. Enter the meat, mix well, then add the coconut milk. Cook over
low heat while stirring.
4. Then add salt, broth, cumin, pepper and brown sugar, let stand
until the spices absorb and the water shrinks
5. Taste correction, remove and serve.