Rendang Meat Origin: West Sumatra.

Rendang is one of the original recipe Minangkabau are already popular in Europe. People here call "Rendang, Indonesian Curry". Sometimes I wonder how come when called curry marinade far from typical bumbu2 curries such as cinnamon, cloves, coriander and cumin. make rendang is only one: patience!!
Create rendang does take time, at least 2.5 hours as I made ​​this. According to some sources the Minang people even take about 4 hours. If during that frankly I can not :-(. One more thing that I know of and Malay Minang people, if they've never used cook sugar of course applies also to make rendang. Trus should ground all spices including ginger and galangal not just digeprek. if cuman digeprek not called rendang;-). O ya can be added, in this recipe using turmeric and tamarind leaves kandis

How to Make:

• Chop the herbs finely all the ingredients and then blend until smooth.

•      If you need to add about 50 ml of coconut milk to ease the process of destruction.

•      Mix the meat with the spice paste, put it in a skillet large size (minimum capacity of 4 liters).

•      Pour the coconut milk, add the lemongrass, tamarind kandis, kaffir lime leaves and turmeric leaves.

•      Cook over low heat between medium and large until the coconut milk to a boil. (Approx 0.5 hours)

•      Reduce the heat to medium position, and cook for 1.5 hours until the oil out. Stir occasionally.

•     Taste it, add salt to taste.

•      (Note: At this point you can already eat dishes with thick gravy, Kalio name).

•      Reduce the flame again, cook stirring constantly until coconut milk dries and the oil absorbed by the meat. (Approx 0.5 hours)

•      Serve hot with rice, cassava leaf stew

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