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Home / Step-by-Step Guide to Make Perfect Meat Rendang

Step-by-Step Guide to Make Perfect Meat Rendang

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Meat Rendang

Before you jump to Meat Rendang recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers as well as hippies? That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we cannot adjust things for the better without everyone's active contribution. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is something we can all perform, without difficulty. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let's go back to meat rendang recipe. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Meat Rendang:

  1. Provide of A. 1.8 kg Meat - sliced or cubed.
  2. Prepare of B. Toasted Coconut Paste @ Kerisik.
  3. Use 2 C (175 g) of fine desiccated coconut.
  4. You need of C. Blended Paste.
  5. Prepare 1 of large brown onion.
  6. Take 1/2 of large red onion.
  7. Use 6 of garlic.
  8. You need 1/2 C of sliced lemon grass (use white part).
  9. Get 1/4 C of candlenuts.
  10. Provide 4 inches of galangal - sliced.
  11. You need 2 inches of ginger - sliced.
  12. You need of D. Other spices.
  13. Take 3 tbsp of chili paste.
  14. Prepare 2 tsp of turmeric powder.
  15. Take 2 tsp of cumin powder.
  16. Take 2 tsp of fennel powder.
  17. Take 1 tbsp of coriander powder.
  18. Prepare 1 of small piece/slice of tamarind peel.
  19. Use of E. Seasoning.
  20. Prepare 1 Can of Coconut Cream (Ayam Brand).
  21. Use 1-2 tbsp of sugar.
  22. Get 2 tsp of chicken seasoning powder (we use Knorr).
  23. You need to taste of Salt.
  24. Provide 3-4 tbsp of thinly sliced young turmeric leaves.

Steps to make Meat Rendang:

  1. A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste..
  2. Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside..
  3. Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes..
  4. Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice..

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