Empuk, Meresap, Tahan Lama! Resep Rendang Daging Khas Padang

Name: Rendang Recipe
Yield: 12 pcs
Ingredients: 600 g beef shank, sliced; 5 clove garlic; 7 pc shallots; 5 pc candlenuts; 8 pc curly red chili; 2 pc red chili; 3 cm ginger; 80 ml coconut oil; 2 stalk lemongrass, slice and pound; 1 pc galangal, slice and pound; 5 pc Kaffir lime leaf; 2 pc turmeric leaf; 1 pc pandan leaf; 3 pc bay leaf; 500 ml water; 500 ml thick coconut milk; 1 tbsp coriander powder; 2 tsp white pepper powder; 2 tsp cumin powder; ¼ tsp cinnamon powder; 1 tsp nutmeg powder; 1 tsp star anise powder; 1 tsp cardamom powder; 1 tsp clove powder; 1 tsp chili powder; ½ tbsp salt; 2 tsp sugar; 1 tsp mushroom stock powder

Devina Hermawan October 19, 2020 Watch on YouTube ↗

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Rendang Recipe

Makes 12 pcs

Bahan

Rempah kering:

Lainnya:

Cara Membuat

Blender bawang merah, bawang putih, kemiri, cabai merah, cabai keriting merah dan, jahe menggunakan minyak kelapa
Campurkan daging dengan rempah kering lalu ratakan sambil dipijat-pijat, agar bumbu lebih meresap bisa dimarinasi semalaman dan ditambahkan garam
Panaskan pan dan tuang bumbu halus, tambahkan serai, lengkuas, daun salam, daun jeruk purut, daun kunyit, dan daun pandan lalu tumis jangan sampai terlalu kering kemudian masukkan daging yang sudah dimarinasi sampai tersangrai dengan baik lalu masukkan santan dan air kemudian aduk rata
Masukkan garam, gula dan kaldu jamur lalu masak hingga mendidih menggunakan api sedang lalu gunakan api kecil dan tutup pan sambil sesekali diaduk dan masak hingga meresap
Saat air sudah akan habis, masak rendang dengan api kecil sambil terus diaduk-aduk hingga kering dan bumbu menempel pada daging
Rendang siap disajikan atau disimpan dalam wadah tertutup dan letakkan di lemari es

Ingredients

Dry Seasonings:

Others:

Steps

Blend the shallots, garlic, candlenuts, red chili, curly red chili, and ginger with the coconut oil.
Mix the meat with the dry seasonings evenly. Massage the meat so the seasonings are absorbed well. Alternatively, add some salt and marinate the meat overnight.
Heat the pan and sauté the spice blend. Add the lemongrass, galangal, bay leaves, Kaffir lime leaves, turmeric leaves, and pandan leaf in. Don’t let it get too reduced, then add the marinated meat in until it’s well-toasted. Then, add the coconut milk and water. Mix well.
Season with salt, sugar, and mushroom stock powder. Bring to a boil on medium heat, then lower the heat and cover the pan. Stir once in a while and cook until the sauce is reduced.
When the water is almost fully reduced, cook the Rendang on low heat. Keep stirring until it is completely reduced and until the sauce sticks onto the meat.
Rendang is ready to serve or to keep in an airtight container in the fridge.