Resepi:

Bahan kisar :

- 3 ulas bawang merah kecil
- 2 ulas bawang putih
- 1/2 inci kunyit hidup
- 1 inci halia
- 1/2 inci lengkuas
- 10 tangkai cili kering
- 1/2 cawan air

Bahan rempah :

- 1 peket (24g) rempah rendang (brand adabi)
- 1/2 cawan air

* Kalau tiada rempah rendang, gunakan bahan-bahan di bawah :

- 1/2 sudu makan biji ketumbar
- 1/2 sudu makan jintan manis
- 1/2 sudu makan jintan putih
- 1/4 sudu makan lada hitam
- 5 tangkai cili kering

sangai semua bahan rempah tanpa minyak sampai cili kering jadi rapuh dan kisar sehingga hancur dgn 1/2 cawan air

Bahan-bahan lain :

- 500g daging
- 2 batang serai (tumbuk)
- 1 cawan air
- 1 cawan santan segar/kotak
- 5 helai daun limau purut (dihiris halus)
- 1/2 helai daun kunyit dihiris halus
- 1 sudu makan gula melaka
- 1 sudu teh garam
- 1/2 sudu makan kerisik
- 1 sudu teh pes asam jawa

Nota kaki :
Kalau guna daging batang pinang (tenderloin, bukan chuck tender), lepas masak dgn santan boleh tutup api dan siap masak sebab daging cpt lembut bahagian ni. Tapi kalau guna bahagian daging yg liat, harus selalu tambah air dan masak lama sampai empuk.

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english recipe //

Blended ingredients :

- 3 shallots
- 2 cloves garlic
- 1/2 inh turmeric
- 1 inch ginger
- 1/2 inch galangal
- 10 pieces dried chillies
- 1/2 cup water

Rendang paste :

- 1 packet (24g) rendang paste (brand:adabi)
- 1/2 cup water

* If you want to make your own rendang paste :

- 1/2 tbsp corieander seeds
- 1/2 tbsp cumin
- 1/2 tbsp fennel seeds
- 1/4 tbsp blackpepper
- 5 pieces dried chillies

roast all of the herbs on a pan without oil until the dried chillies become crisps and then blend all of them with 1/2 cup of water

Other ingredients :

- 500g beef (cut into cube about 2cm x 2cm)
- 2 lemongrass (tap, take white parts only)
- 1 cup water
- 1 cup coconut milk (fresh/canned)
- 5 pieces kaffir lime leaves (slice thinly)
- 1/2 piece of turmeric leaves (slice thinly)
- 1 tbsp palm sugar/white sugar
- 1 tsp salt
- 1/2 tbsp coconut paste
- 1 tsp tamarind paste

Foot notes :
If you are using terderloin meat (tenderloin, not chuck tender), stop cooking after you have cook the meat with coconut milk after 30 minutes as the meat is already tender by then. But continue cooking by adding more water and cooking time if you are using chewy parts of meat and cook until the meat become tender (stir frequently to avoid burning).

Music by :
Suasana Hari Raya Cover by Hendrisaputra present
link :    • SUASANA HARI RAYA COVER | GUITAR INST...