Resep Rendang Babi Enak Hati Hati Ketagihan- Pork Rendang - Nael Onion
ranked 13 of 155 in Menu Babi
Resep Rendang Babi Enak - Pork Randang - Nael Onion
Here are the ingredients of randang recipe
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1 1/2 kg daging babi dengan ketebalan sekitar 1 1/2 cm.
- Siapkan santan encer sekitar 1,7 liter dan santan kental 750 ml.
- Untuk bumbu halusnya, siapkan 10 buah kemiri, 3 cm lengkuas, 3 cm jahe, 30 butir bawang merah, dan 15 butir bawang putih.
- Tambahkan 6 buah cabe merah besar yang bijinya sudah dibuang dan 15 buah cabe merah keriting, dan biarkan bijinya kalau mau lebih pedas.
- Siapkan juga 2 lembar daun kunyit, 4 batang serai bagian putihnya saja yang diikat, daun jeruk yang tulang tengahnya sudah dibuang supaya tidak pahit, dan 15 lembar daun salam.
- Siapkan beberapa buah asam kandis untuk memberikan rasa segar.
- Siapkan 2 sdm gula jawa, 2 sdm kelapa sangrai yang sudah dihaluskan, 2 sdm ketumbar, garam secukupnya, lada secukupnya, dan 2 sdm bubuk sari minang.
- Tambahkan kaldu jamur secukupnya, dan ini bisa diskip kalau tidak suka.
- Haluskan bawang merah, bawang putih, cabe, jahe, dan lengkuas dengan sedikit minyak sayur.
- Panaskan minyak sayur secukupnya lalu tumis bumbu halusnya.
- Masukkan daun salam, daun kunyit, daun jeruk, dan serai, lalu tumis terus.
- Setelah bumbunya matang dan mengeluarkan minyak, masukkan ketumbar, gula jawa, kelapa sangrai, bubuk sari minang, garam, lada, dan kaldu jamur.
- Aduk sebentar sampai semua bumbunya tercampur rata.
- Tuang santan encernya sambil terus diaduk sampai mendidih supaya santannya tidak pecah.
- Setelah mendidih, kecilkan apinya lalu masak sampai kuahnya menyusut sekitar setengahnya.
- Setelah santannya menyusut, masukkan dagingnya.
- Aduk sampai dagingnya terlumuri bumbu secara merata.
- Masak terus sampai dagingnya setengah empuk.
- Setelah dagingnya setengah empuk, tuang santan kentalnya sedikit demi sedikit satu sendok satu sendok sambil terus diaduk.
- Setelah semua santan kentalnya masuk, masak terus sampai kuahnya menyusut dan warnanya semakin coklat.
- Menjelang matang, masukkan asam kandisnya.
- Masak sebentar lagi, lalu matikan apinya dan angkat rendangnya.
Ingredients
Blended Spices:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 1 1/2 kg of pork into pieces about 1 1/2 cm thick.
- Prepare about 1.7 litres of thin coconut milk and 750 ml of thick coconut milk.
- For the spice paste, prepare 10 candlenuts, 3 cm galangal, 3 cm ginger, 30 shallots, and 15 cloves of garlic.
- Add 6 large red chillies with the seeds removed and 15 red curly chillies, and leave the seeds in if you want it spicier.
- Also prepare 2 turmeric leaves, 4 lemongrass stalks using only the white part and tied together, kaffir lime leaves with the centre rib removed so they are not bitter, and 15 bay leaves.
- Prepare a few pieces of asam kandis to give a fresh sour note.
- Prepare 2 tbsp palm sugar, 2 tbsp ground roasted coconut, 2 tbsp coriander, salt to taste, pepper to taste, and 2 tbsp sari minang powder.
- Add mushroom stock powder to taste, and you can skip this if you do not like it.
- Grind the shallots, garlic, chillies, ginger, and galangal with a little vegetable oil.
- Heat enough vegetable oil, then saute the spice paste.
- Add the bay leaves, turmeric leaves, kaffir lime leaves, and lemongrass, then keep sauteing.
- Once the paste is cooked and the oil separates out, add the coriander, palm sugar, roasted coconut, sari minang powder, salt, pepper, and mushroom stock powder.
- Stir briefly until all the seasonings are evenly combined.
- Pour in the thin coconut milk while stirring constantly until it boils so the coconut milk does not split.
- Once it boils, lower the heat and cook until the liquid has reduced by about half.
- Once the coconut milk has reduced, add the meat.
- Stir until the meat is evenly coated in the spices.
- Keep cooking until the meat is halfway tender.
- Once the meat is halfway tender, pour in the thick coconut milk a spoonful at a time while stirring constantly.
- Once all the thick coconut milk is in, keep cooking until the liquid reduces and the colour turns darker brown.
- Close to the end, add the asam kandis.
- Cook a little longer, then turn off the heat and take the rendang off the stove.
Cook Mode
Resep Rendang Babi Enak Hati Hati Ketagihan- Pork Rendang - Nael Onion
Resep Rendang Babi Enak Hati Hati Ketagihan- Pork Rendang - Nael Onion
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong 1 1/2 kg daging babi dengan ketebalan sekitar 1 1/2 cm.
- Siapkan santan encer sekitar 1,7 liter dan santan kental 750 ml.
- Untuk bumbu halusnya, siapkan 10 buah kemiri, 3 cm lengkuas, 3 cm jahe, 30 butir bawang merah, dan 15 butir bawang putih.
- Tambahkan 6 buah cabe merah besar yang bijinya sudah dibuang dan 15 buah cabe merah keriting, dan biarkan bijinya kalau mau lebih pedas.
- Siapkan juga 2 lembar daun kunyit, 4 batang serai bagian putihnya saja yang diikat, daun jeruk yang tulang tengahnya sudah dibuang supaya tidak pahit, dan 15 lembar daun salam.
- Siapkan beberapa buah asam kandis untuk memberikan rasa segar.
- Siapkan 2 sdm gula jawa, 2 sdm kelapa sangrai yang sudah dihaluskan, 2 sdm ketumbar, garam secukupnya, lada secukupnya, dan 2 sdm bubuk sari minang.
- Tambahkan kaldu jamur secukupnya, dan ini bisa diskip kalau tidak suka.
- Haluskan bawang merah, bawang putih, cabe, jahe, dan lengkuas dengan sedikit minyak sayur.
- Panaskan minyak sayur secukupnya lalu tumis bumbu halusnya.
- Masukkan daun salam, daun kunyit, daun jeruk, dan serai, lalu tumis terus.
- Setelah bumbunya matang dan mengeluarkan minyak, masukkan ketumbar, gula jawa, kelapa sangrai, bubuk sari minang, garam, lada, dan kaldu jamur.
- Aduk sebentar sampai semua bumbunya tercampur rata.
- Tuang santan encernya sambil terus diaduk sampai mendidih supaya santannya tidak pecah.
- Setelah mendidih, kecilkan apinya lalu masak sampai kuahnya menyusut sekitar setengahnya.
- Setelah santannya menyusut, masukkan dagingnya.
- Aduk sampai dagingnya terlumuri bumbu secara merata.
- Masak terus sampai dagingnya setengah empuk.
- Setelah dagingnya setengah empuk, tuang santan kentalnya sedikit demi sedikit satu sendok satu sendok sambil terus diaduk.
- Setelah semua santan kentalnya masuk, masak terus sampai kuahnya menyusut dan warnanya semakin coklat.
- Menjelang matang, masukkan asam kandisnya.
- Masak sebentar lagi, lalu matikan apinya dan angkat rendangnya.
Ingredients
Blended Spices:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut 1 1/2 kg of pork into pieces about 1 1/2 cm thick.
- Prepare about 1.7 litres of thin coconut milk and 750 ml of thick coconut milk.
- For the spice paste, prepare 10 candlenuts, 3 cm galangal, 3 cm ginger, 30 shallots, and 15 cloves of garlic.
- Add 6 large red chillies with the seeds removed and 15 red curly chillies, and leave the seeds in if you want it spicier.
- Also prepare 2 turmeric leaves, 4 lemongrass stalks using only the white part and tied together, kaffir lime leaves with the centre rib removed so they are not bitter, and 15 bay leaves.
- Prepare a few pieces of asam kandis to give a fresh sour note.
- Prepare 2 tbsp palm sugar, 2 tbsp ground roasted coconut, 2 tbsp coriander, salt to taste, pepper to taste, and 2 tbsp sari minang powder.
- Add mushroom stock powder to taste, and you can skip this if you do not like it.
- Grind the shallots, garlic, chillies, ginger, and galangal with a little vegetable oil.
- Heat enough vegetable oil, then saute the spice paste.
- Add the bay leaves, turmeric leaves, kaffir lime leaves, and lemongrass, then keep sauteing.
- Once the paste is cooked and the oil separates out, add the coriander, palm sugar, roasted coconut, sari minang powder, salt, pepper, and mushroom stock powder.
- Stir briefly until all the seasonings are evenly combined.
- Pour in the thin coconut milk while stirring constantly until it boils so the coconut milk does not split.
- Once it boils, lower the heat and cook until the liquid has reduced by about half.
- Once the coconut milk has reduced, add the meat.
- Stir until the meat is evenly coated in the spices.
- Keep cooking until the meat is halfway tender.
- Once the meat is halfway tender, pour in the thick coconut milk a spoonful at a time while stirring constantly.
- Once all the thick coconut milk is in, keep cooking until the liquid reduces and the colour turns darker brown.
- Close to the end, add the asam kandis.
- Cook a little longer, then turn off the heat and take the rendang off the stove.
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