Rendang thumb

Rendang

No
Bahan
Unit (g)
Unit (%)
Rendang Paste
1
Shallot (7.5pcs)
37,5
21,1
2
Garlic (3pcs)
15,0
8,4
3
Candle Nut(2.5 pcs)
7,5
4,2
4
Red Chili
100,0
56,2
5
Coriander
2,0
1,1
6
Nut Meg
1,0
0,6
7
Ginger (2cm)
5,0
2,8
8
Galangal (2.5cm)
10
5,6
Whole Recipe
Main Ingredients
1
Beef
500
12,8
2
Water
1000
25,2
3
Rendang Paste
178
4,5
4
Lemongrass
15
0,4
5
Turmeric leaf
10
0,3
6
Lime leaf
2,5
0,1
Coconut Milk Solution
1
Water
1800
46,0
2
Coconut Milk
200
2,1
Nikuplus Solution
1
Nikuplus
10
0,3
2
Warm Water
150
3,8
3
Water
25
0,6
Seasoning
1
Salt
7
0,2
2
White Pepper
4
0,1
3
AJINOMOTO® PLUS®
3
0,1
4
Palm Sugar
10
0,3

Cooking Methode :

Rendang Paste

  • Mix all ingredient rendang paste until smooth 
  • and add water (to make it easier inside the blender process)


Rendang Beef

  • Blanch 500gr beef with 1.000ml water (Ratio Beef : Water = 1:2)
  • and cook for 20 minutes with medium heat.
  • Dissolve Nikuplus and water
  • Add rendang paste, lemongrass, turmeric leaf, lime leaf to the pan. Mix well.
  • Add Nikuplus solution and warm water to the pan.
  • Cook until reduce with low heat temperature for 30 minutes.
  • Heat coconut milk solution until warm and weigh 1500ml (put into the pan slowly)
  • Cook with low heat temperature for 4 hours
  • Add the remaining of coconut milk (500ml) to the pan and cook for 1 hours
  • Seasoning with salt, AJINOMOTO® PLUS®, white pepper and brown sugar.
  • After the rendang paste has shrunk and changing colour turn off the heat and serve.

Video Cooking