Monday, August 28, 2017

Dried Rendang Meat Marinade Recipes Of Typical Padang City

Dried Rendang Meat Marinade

Dried Rendang Meat Marinade Recipes Of Typical Padang City - Asian Food - How to preparing seasoning beef rendang Minang original recipe in Padang city dry really made the taste of the meat becomes very tasty when consumed. Tips on creating a dry seasoning meat with beef rendang just need patience, because the cooking time to dry especially rendang black does require a pretty fair, but will be sated with the sensation of taste is distinctive and unusual.

If the market was about to choose beef meat, ask for it was part of the thigh meat is most appropriate to make rendang. If there are no fat would be great, so we don't need to bother to set aside in its own fat.

So easy including for beginners to cultivate rendang meat into special family home, whose distinctive scent to make your home as if changing the instantaneous home packed city of Padang.

Seasoning beef rendang had very savory and tasty so no longer needed flavoring, but still please tailored to the tastes of each. In addition we can also add chilis if mengiginkan rendang with more spicy flavours. So that it is easier to imagine how the manufacturing process, in addition to the recipe ingredients and how to make also attached below a picture in each stride.

Seasoning Ingredients Make Rendang

  • 1 kg of beef (lean thighs)
  • 2 sheets leaf turmeric
  • 2 pieces of bay leaf
  • 4 pieces of Orange leaves
  • 2 stalks Lemongrass, white part geprek
  • 1 tbsp of salt is much less
  • 2 grains of grated coconut, make 2 liters of coconut milk

Subtle seasoning:

  • 15 grains of red onion
  • 8 garlic cloves
  • roasted pecans, 5 pieces (fried in a pan without oil until fragrant)
  • 3 cm ginger
  • 3 cm turmeric
  • 3 cm galangal
  • ½ nutmeg grain
  • 1 tsp pepper/pepper grains
  • 15 Kinky red chilies

How To Make Beef Rendang Meat Padang City

  • Wash the clean beef is then cut according to taste, but preferably not too thick and not too thin for easy tender but not easily destroyed (more or less like the picture below, 1 kg of meat more or less so the 30 pieces). It could be a little with dipukul-pukul meat mallet or meat ulekan meat so tender faster again.
  • prepare also the materials which have been described above including herbs-to start the process of the latter.
  • prepare a pan large size which can hold 2 liters of coconut milk, then pour the coconut milk into the Pan, seasoning smooth, turmeric leaves, bay leaf, Lemongrass, lime leaves and salt. Cook until boiling while diaduk-aduk in order not to break the coconut milk.
  • Insert a piece of beef, stir until meat changes color. Next proceed to cook and do not forget to often diaduk-aduk so that the seasoning evenly and not lumpy.
  • use low heat when the coconut milk is already reduced by half. Cook until the coconut milk removing oil and dry out, until this stage when meat is ascertained tender then rendang Padang city was ready when consumed.
  • But if you want to be more patient so we can continue to cook it until the black even drier, with occasional stirring way while in order to evenly and do not overcook. Dried rendang will be durable and long lasting.
  • Or it could be disiasati by heating on a daily basis, need not wear again because it already contains oil when heated. Rendang will also increasingly blackened due to recurrent, even increasingly heated bumbunya dries, then Rendang Padang city will be more tasty when consumed.

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