Jajan + Makan

Rendang

Materials:
1 kg of meat without the fat and tendons, diced 3 Cm
1 turmeric leaves, torn, create a node
5 kaffir lime leaves
1 stalk lemongrass, crushed
1-2 pieces gelugur acid / acid kandis
1 1 / 4 liter of coconut milk from 2 coconuts old
10 pieces of red onion, thinly sliced (spice paste)
3 tablespoons chopped ginger (spice paste)
1 / 2 tablespoon chopped ginger (spice paste)
1 / 2 tablespoon chopped ginger (spice paste)
200 grams of red pepper (spice paste)
4 pieces of garlic (finely chopped Marinade)
salt to taste (spice paste)

How to Treat:


1. Boil coconut milk with turmeric leaf, lemon grass, lime leaves, sliced red onion, sour, and ground spices until thick and oily. Reduce heat.
2. Insert the meat, cook until meat is tender, stirring constantly until the spices dry and brown.
3. Serve warm.