How to Cook Rendang so that the meat is tender, easy to practice at home
How to Cook Rendang so that the meat is tender, know manner short correctly
How to cook rendang so that the meat is tender needs to be known by everyone. Because, almost most of the people of Indonesia like this one-of-a-kind West Sumatran processed meat. The delicious and savory taste of rendang makes this dish a favorite of many people at home and abroad.
The key to delicious rendang lies in the seasoning. There are several mandatory spices that should not be missed when making rendang. In addition, coconut milk is also one of the determining factors for the delicacy of Padang rendang.
Making soft textured rendang also takes a long time. However, you need to be careful too. Because, long-cooked rendang is at risk of being destroyed. For that, you need to know how to cook rendang that is tender and doesn't crumble.
Padang Beef Rendang Recipe
rendang illustration
Material :
- 1 kg beef
- 3 coconuts, take thick coconut milk and thin coconut milk
- 4 lime leaves
- 3 lemongrass stalks, bruised
- 4 grains of kandis acid
- 100 ml of cooking oil
- 5 grams of salt
Spice:
- 60 grams of red onion
- 50 grams of garlic
- 250 grams of big red chili
- 100 grams of galangal
- 50 grams of candlenut
- 2 grams of cloves
How to make:
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Puree all the ingredients in a blender
Saute the spices with a little cooking oil until fragrant
Enter the lemon grass, lime leaves, kandis acid and salt, mix well
Pour coconut milk and bring to a boil, add meat.
Taste correction
Cook over low heat for a few hours until the meat is tender and the spices are browned to your liking.
Ready to be served
(mdk/khu)
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How to Cook Rendang so that the meat is tender
1. Cut the meat in the same direction as the fiber
The first tip for making tender rendang is to cut the meat in the direction of the long fibers. If the meat is not cut in the same direction as the fiber, it will be a bit tough when it is processed.
Then, before processing the meat, try covering the meat with grated ginger or grated pineapple and let it rest for a few minutes. This will make the meat more tender.
Then, you can also choose the beef thigh to make rendang. The thigh meat is more suitable to be processed into rendang because the texture is strong and not easily crushed.
2. Beat Meat Before Cooking
Before the meat is processed, the washed meat is beaten first to make it easier for the spices to seep into the meat. Make sure the meat is not flat. Or, you can also massage the meat using oil or margarine before processing.
3. Use enough coconut milk
The use of coconut milk when making rendang also needs to be considered. Use the 1:3 rule for the ratio of meat to coconut milk. For example, for every 1 kilogram of meat, you need thick coconut milk from 3 coconuts.
When cooking, make sure the spices and coconut milk are cooked first. After thickening and removing the oil, then the meat is added to be cooked until cooked.
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4. Cook on low heat
So that the meat is tender and not easily destroyed, cook it using low heat. Cooking on low heat will allow the spices to penetrate perfectly into the meat. The use of high heat when cooking rendang makes the texture of the meat crumble easily when stirred. In addition, the rendang seasoning will also burn faster.
5. Pay attention to how to stir
When cooking rendang, you should not stir it too often. Stir occasionally when the coconut milk is still in a lot of state and has not shrunk. However, when the coconut milk starts to shrink you just need to cover the rendang by pushing it with the back of a wooden spatula.
This is done so that the bottom of the frying pan does not burn and the coconut milk does not break when cooked. It's also a good idea to choose a non-stick skillet so that the spices don't stick and burn on the bottom surface. The duration of cooking rendang itself can vary from 5 to 8 hours.
6. The meat is steamed or left in cold water
after getting the meat if you don't have a refrigerator. It is highly recommended that the meat be placed in a pot or basin filled with cold water.
let stand for 15 minutes or 30 minutes. while closed on top of the basin or pan. It is not recommended to use ice water in the refrigerator. with temperatures above 20 degrees. Cold temperatures in Dieng or in Wonosobo should make the food or food not hard.
7. meat soaked in hot water if it previously refrigerator