Recipe Rendang Padang

Ingredients :

1 kg beef topside
Turmeric 2 bay leaves
Lbr 4 bay leaves
2-3 pieces of acid kandis
Coconut milk from coconuts 4 (a 2 liter), or 3 (200 ml) coconut milk + water ready
-salt to taste
4 segment lemongrass
15 lbr lime leaves and

spices :

200 grams of red pepper curls
10 grains cayenne pepper, 1 tablespoon toasted coriander
5 cm galangal
50 gr hazelnut
7 cloves garlic
1 whole nutmeg
100 gr onion
-1 Tbsp curry ready-made

The trick to cooking rendang padang :

Take 2 tablespoons of ground spices and coat the meat with the seasoning, let sit 1-2 hours
Cook remaining ingredients until fragrant coconut milk and boil, put the meat and kandis acid.
Cook continued to be maintained so as not to break the coconut milk until the meat is tender and dry herbs and colored black. Serve Tips: - Sometimes the meat was destroyed because of the long cooking process. To avoid it after the meat is tender, remove and dry the herbs, then put back the meat and cook until everything is black.
Wear ready-made coconut milk are more cumbersome and not easily broken, but it's less savory.