Rendang Simple - Masakan Rendang Bikin Ketagihan
resep Rudy Choirudin
Rendang Simple (Easy Beef Rendang)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah (12), bawang putih (6 siung), lengkuas (4 cm), jahe (3 cm), dan 2 saset Desaku Bumbu Gulai Padang dengan 100 ml air.
- Masukkan daging rendang (750 gr) yang sudah dipotong ke dalam wajan bersama bumbu halus.
- Tambahkan santan kental (1 liter dari 2 butir kelapa), lalu masukkan serai, daun jeruk, dan daun kunyit.
- Tambahkan garam (1 sdt) dan gula pasir (1 sdt) untuk mempertajam rasa dan aroma.
- Masak dengan api sedang sampai mendidih, lalu tutup dan masak untuk mengempukkan daging selama sekitar 30 menit sambil sesekali diaduk.
- Buka tutupnya, aduk terus sampai kuahnya mulai menggulai dan mengental.
- Masak terus sampai bumbu mengalio (minyak mulai keluar dari bumbu).
- Lanjutkan memasak sampai menjadi rendang muda, di mana bumbu sudah blondo dan minyak keluar lebih banyak.
- Masukkan sisa santan (250 ml) sedikit demi sedikit sambil terus diaduk sampai warna dan kekentalan yang diinginkan tercapai.
- Angkat bumbu daun yang tidak terpakai, lalu sajikan rendang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots (12), garlic (6 cloves), galangal (4 cm), ginger (3 cm), and 2 sachets of Desaku Padang Curry Seasoning with 100 ml water.
- Add the cut rendang beef (750 g) to a pan along with the ground paste.
- Add the thick coconut milk (1 liter from 2 coconuts), then add the lemongrass, kaffir lime leaves, and turmeric leaf.
- Add salt (1 tsp) and sugar (1 tsp) to sharpen the aroma and deepen the flavor.
- Cook over medium heat until it boils, then cover and cook to tenderize the meat for about 30 minutes, stirring occasionally.
- Uncover and keep stirring until the sauce starts to thicken into a curry consistency.
- Continue cooking until the paste reaches the "mengalio" stage, where oil begins to separate from the seasoning.
- Keep cooking until it becomes young rendang, where the paste turns clumpy (blondo) and releases more oil.
- Add the remaining coconut milk (250 ml) gradually while stirring until the desired color and thickness are reached.
- Remove any unused leaf aromatics, then serve the rendang.
Cook Mode
resep Rudy Choirudin
Rendang Simple (Easy Beef Rendang)
Rendang Simple - Masakan Rendang Bikin Ketagihan
Rendang Simple - Masakan Rendang Bikin Ketagihan
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan bawang merah (12), bawang putih (6 siung), lengkuas (4 cm), jahe (3 cm), dan 2 saset Desaku Bumbu Gulai Padang dengan 100 ml air.
- Masukkan daging rendang (750 gr) yang sudah dipotong ke dalam wajan bersama bumbu halus.
- Tambahkan santan kental (1 liter dari 2 butir kelapa), lalu masukkan serai, daun jeruk, dan daun kunyit.
- Tambahkan garam (1 sdt) dan gula pasir (1 sdt) untuk mempertajam rasa dan aroma.
- Masak dengan api sedang sampai mendidih, lalu tutup dan masak untuk mengempukkan daging selama sekitar 30 menit sambil sesekali diaduk.
- Buka tutupnya, aduk terus sampai kuahnya mulai menggulai dan mengental.
- Masak terus sampai bumbu mengalio (minyak mulai keluar dari bumbu).
- Lanjutkan memasak sampai menjadi rendang muda, di mana bumbu sudah blondo dan minyak keluar lebih banyak.
- Masukkan sisa santan (250 ml) sedikit demi sedikit sambil terus diaduk sampai warna dan kekentalan yang diinginkan tercapai.
- Angkat bumbu daun yang tidak terpakai, lalu sajikan rendang.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind the shallots (12), garlic (6 cloves), galangal (4 cm), ginger (3 cm), and 2 sachets of Desaku Padang Curry Seasoning with 100 ml water.
- Add the cut rendang beef (750 g) to a pan along with the ground paste.
- Add the thick coconut milk (1 liter from 2 coconuts), then add the lemongrass, kaffir lime leaves, and turmeric leaf.
- Add salt (1 tsp) and sugar (1 tsp) to sharpen the aroma and deepen the flavor.
- Cook over medium heat until it boils, then cover and cook to tenderize the meat for about 30 minutes, stirring occasionally.
- Uncover and keep stirring until the sauce starts to thicken into a curry consistency.
- Continue cooking until the paste reaches the "mengalio" stage, where oil begins to separate from the seasoning.
- Keep cooking until it becomes young rendang, where the paste turns clumpy (blondo) and releases more oil.
- Add the remaining coconut milk (250 ml) gradually while stirring until the desired color and thickness are reached.
- Remove any unused leaf aromatics, then serve the rendang.
Cook Notes
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