RESEP RENDANG DAGING SAPI PAKE KELAPA SANGRAI / GONGSENG ENAK BANGET
RESEP RENDANG
Beef Rendang with Roasted Coconut (Gongseng)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging sapi menjadi sekitar 20 bagian.
- Sangrai kelapa parut dengan api kecil sambil terus diaduk hingga kering dan berwarna coklat tapi tidak gosong, lalu dinginkan dan haluskan (diulek atau diblender) hingga mengeluarkan minyak.
- Haluskan bawang merah, bawang putih, jahe, ketumbar bubuk, dan pala parut bersama cabai merah besar dan cabai keriting merah dengan sedikit air.
- Masukkan daging ke dalam wajan besar bersama bumbu halus, daun salam, sereh, lengkuas, daun jeruk, dan daun kunyit (tanpa minyak), aduk hingga daging berubah warna.
- Masukkan santan cair, aduk terus tanpa henti hingga mendidih agar santan tidak pecah.
- Masukkan bumbu rendang instan dan sekitar 3 sendok makan kelapa sangrai yang sudah dihaluskan, aduk rata.
- Setelah mendidih, masak dengan api kecil selama sekitar 2 jam hingga santan cairnya menyusut, sesekali diaduk agar tidak gosong.
- Masukkan garam, kaldu sapi bubuk, dan gula merah, lalu tambahkan santan kental, aduk terus tanpa henti hingga mendidih kembali.
- Setelah mendidih, lanjutkan memasak dengan api kecil sambil sesekali diaduk hingga santan mengeluarkan minyak dan rendang mencapai kekentalan yang diinginkan (rendang basah cukup sekitar total 4-5 jam memasak, untuk rendang kering masak lebih lama hingga warnanya menghitam).
- Matikan api, sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the beef into about 20 pieces.
- Dry-roast the grated coconut over low heat, stirring continuously, until dry and browned but not burnt, then let it cool and grind (by mortar or blender) until it releases its oils.
- Blend the shallots, garlic, ginger, ground coriander, and grated nutmeg together with the large red chilies and curly red chilies, with a little water.
- Put the beef into a large pan with the ground paste, bay leaves, lemongrass, galangal, kaffir lime leaves, and turmeric leaf (no oil), and stir until the meat changes color.
- Add the thin coconut milk, stirring continuously without stopping until it boils, so the coconut milk doesn't curdle.
- Add the instant rendang seasoning and about 3 tablespoons of the ground roasted coconut, and stir well.
- Once boiling, cook over low heat for about 2 hours until the thin coconut milk reduces, stirring occasionally so it doesn't stick.
- Add the salt, beef bouillon powder, and palm sugar, then add the thick coconut milk, and stir continuously until it returns to a boil.
- Once boiling, continue cooking over low heat, stirring occasionally, until the coconut milk releases its oil and the rendang reaches your desired consistency (about 4-5 hours total for a moist rendang; cook longer, until dark, for a dry rendang).
- Turn off the heat, and serve topped with fried shallots.
Cook Mode
RESEP RENDANG
Beef Rendang with Roasted Coconut (Gongseng)
RESEP RENDANG DAGING SAPI PAKE KELAPA SANGRAI / GONGSENG ENAK BANGET
RESEP RENDANG DAGING SAPI PAKE KELAPA SANGRAI / GONGSENG ENAK BANGET
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong daging sapi menjadi sekitar 20 bagian.
- Sangrai kelapa parut dengan api kecil sambil terus diaduk hingga kering dan berwarna coklat tapi tidak gosong, lalu dinginkan dan haluskan (diulek atau diblender) hingga mengeluarkan minyak.
- Haluskan bawang merah, bawang putih, jahe, ketumbar bubuk, dan pala parut bersama cabai merah besar dan cabai keriting merah dengan sedikit air.
- Masukkan daging ke dalam wajan besar bersama bumbu halus, daun salam, sereh, lengkuas, daun jeruk, dan daun kunyit (tanpa minyak), aduk hingga daging berubah warna.
- Masukkan santan cair, aduk terus tanpa henti hingga mendidih agar santan tidak pecah.
- Masukkan bumbu rendang instan dan sekitar 3 sendok makan kelapa sangrai yang sudah dihaluskan, aduk rata.
- Setelah mendidih, masak dengan api kecil selama sekitar 2 jam hingga santan cairnya menyusut, sesekali diaduk agar tidak gosong.
- Masukkan garam, kaldu sapi bubuk, dan gula merah, lalu tambahkan santan kental, aduk terus tanpa henti hingga mendidih kembali.
- Setelah mendidih, lanjutkan memasak dengan api kecil sambil sesekali diaduk hingga santan mengeluarkan minyak dan rendang mencapai kekentalan yang diinginkan (rendang basah cukup sekitar total 4-5 jam memasak, untuk rendang kering masak lebih lama hingga warnanya menghitam).
- Matikan api, sajikan dengan taburan bawang goreng.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the beef into about 20 pieces.
- Dry-roast the grated coconut over low heat, stirring continuously, until dry and browned but not burnt, then let it cool and grind (by mortar or blender) until it releases its oils.
- Blend the shallots, garlic, ginger, ground coriander, and grated nutmeg together with the large red chilies and curly red chilies, with a little water.
- Put the beef into a large pan with the ground paste, bay leaves, lemongrass, galangal, kaffir lime leaves, and turmeric leaf (no oil), and stir until the meat changes color.
- Add the thin coconut milk, stirring continuously without stopping until it boils, so the coconut milk doesn't curdle.
- Add the instant rendang seasoning and about 3 tablespoons of the ground roasted coconut, and stir well.
- Once boiling, cook over low heat for about 2 hours until the thin coconut milk reduces, stirring occasionally so it doesn't stick.
- Add the salt, beef bouillon powder, and palm sugar, then add the thick coconut milk, and stir continuously until it returns to a boil.
- Once boiling, continue cooking over low heat, stirring occasionally, until the coconut milk releases its oil and the rendang reaches your desired consistency (about 4-5 hours total for a moist rendang; cook longer, until dark, for a dry rendang).
- Turn off the heat, and serve topped with fried shallots.
Cook Notes
Nobody has written this one up. Cooked it? Say how it went.
Cook something like it
The closest dishes to this one in the whole archive.
