RESEP RENDANG DAGING YAKIN BAKAL BIKIN KETAGIHAN !!
RENDANG DAGING
Beef Rendang
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan santannya: pakai 500 ml santan kental, lalu campur 500 ml santan dengan 1 liter air hingga menjadi 1 1/2 liter santan encer.
- Haluskan bawang merah, bawang putih, jahe, ketumbar, pala, cabe merah besar, dan cabe keriting merah dengan sedikit air hingga benar-benar halus.
- Masukkan bumbu halus ke dalam wajan, tambahkan daun salam, serai, lengkuas, daun jeruk yang sudah disobek, dan daun kunyit.
- Masukkan daging sapi, nyalakan api, lalu tumis sambil diaduk-aduk hingga dagingnya berubah warna.
- Tuang santan encer, aduk terus hingga mendidih agar santannya tidak pecah, lalu masukkan bumbu rendang instan dan aduk hingga tercampur rata.
- Setelah mendidih, masak dengan api kecil hingga santannya menyusut sambil sesekali diaduk pelan agar tidak gosong.
- Setelah santan menyusut, masukkan garam, kaldu sapi bubuk, dan gula merah, aduk hingga tercampur rata.
- Tuang santan kental, aduk terus hingga mendidih agar santannya tidak pecah.
- Kecilkan api dan masak terus hingga santannya menyusut lagi dan bumbunya mengering, kurang lebih 4 1/2 jam. Semakin lama dimasak, rendangnya semakin hitam dan kering. Sajikan.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare the coconut milk: use 500 ml thick coconut milk, and mix another 500 ml coconut milk with 1 liter of water to make 1 1/2 liters of thin coconut milk.
- Grind the shallots, garlic, ginger, coriander, nutmeg, large red chilies and red curly chilies with a little water until completely smooth.
- Put the spice paste into a wok and add the bay leaves, lemongrass, galangal, torn kaffir lime leaves and turmeric leaf.
- Add the beef, turn on the heat and stir-fry until the meat changes colour.
- Pour in the thin coconut milk and keep stirring until it boils so it does not split, then add the instant rendang seasoning and stir until evenly mixed.
- Once boiling, cook over low heat until the coconut milk reduces, stirring gently now and then so it does not scorch.
- When the coconut milk has reduced, add the salt, beef stock powder and palm sugar, stirring until evenly combined.
- Pour in the thick coconut milk and keep stirring until it boils so it does not split.
- Lower the heat and keep cooking until the coconut milk reduces again and the spices dry out, about 4 1/2 hours. The longer you cook it, the darker and drier the rendang gets. Serve.
Mode Masak
RENDANG DAGING
Beef Rendang
RESEP RENDANG DAGING YAKIN BAKAL BIKIN KETAGIHAN !!
RESEP RENDANG DAGING YAKIN BAKAL BIKIN KETAGIHAN !!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Siapkan santannya: pakai 500 ml santan kental, lalu campur 500 ml santan dengan 1 liter air hingga menjadi 1 1/2 liter santan encer.
- Haluskan bawang merah, bawang putih, jahe, ketumbar, pala, cabe merah besar, dan cabe keriting merah dengan sedikit air hingga benar-benar halus.
- Masukkan bumbu halus ke dalam wajan, tambahkan daun salam, serai, lengkuas, daun jeruk yang sudah disobek, dan daun kunyit.
- Masukkan daging sapi, nyalakan api, lalu tumis sambil diaduk-aduk hingga dagingnya berubah warna.
- Tuang santan encer, aduk terus hingga mendidih agar santannya tidak pecah, lalu masukkan bumbu rendang instan dan aduk hingga tercampur rata.
- Setelah mendidih, masak dengan api kecil hingga santannya menyusut sambil sesekali diaduk pelan agar tidak gosong.
- Setelah santan menyusut, masukkan garam, kaldu sapi bubuk, dan gula merah, aduk hingga tercampur rata.
- Tuang santan kental, aduk terus hingga mendidih agar santannya tidak pecah.
- Kecilkan api dan masak terus hingga santannya menyusut lagi dan bumbunya mengering, kurang lebih 4 1/2 jam. Semakin lama dimasak, rendangnya semakin hitam dan kering. Sajikan.
Ingredients
Steps
Steps were generated from the video narration — watch the video if unsure.
- Prepare the coconut milk: use 500 ml thick coconut milk, and mix another 500 ml coconut milk with 1 liter of water to make 1 1/2 liters of thin coconut milk.
- Grind the shallots, garlic, ginger, coriander, nutmeg, large red chilies and red curly chilies with a little water until completely smooth.
- Put the spice paste into a wok and add the bay leaves, lemongrass, galangal, torn kaffir lime leaves and turmeric leaf.
- Add the beef, turn on the heat and stir-fry until the meat changes colour.
- Pour in the thin coconut milk and keep stirring until it boils so it does not split, then add the instant rendang seasoning and stir until evenly mixed.
- Once boiling, cook over low heat until the coconut milk reduces, stirring gently now and then so it does not scorch.
- When the coconut milk has reduced, add the salt, beef stock powder and palm sugar, stirring until evenly combined.
- Pour in the thick coconut milk and keep stirring until it boils so it does not split.
- Lower the heat and keep cooking until the coconut milk reduces again and the spices dry out, about 4 1/2 hours. The longer you cook it, the darker and drier the rendang gets. Serve.
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