Thursday, September 2, 2010

Recipes - Rendang for Lebaran - bakdo

Recipes - Rendang for Lebaran - bakdo
new sate Recipes - Rendang for Lebaran
Rendang is one of the favorite dishes of the day of Idul Fitri. Gurihnya seasonings and tasty meat feels right as a side dish or lemang diamond at the banquet on the day of Idul Fitri. Moreover, this dish is also durable so you can make it ahead of time.

Rendang Padang
1 � pounds lean meat, cut into 4x4 cm
2 lt milk from 2 coconuts

2 turmeric leaves, conclude
4 kaffir lime leaves
2 stalks lemongrass, crushed
2 cm kandis acid / gelugur

2 cm galangal
3 cm turmeric, roasted
2 cm ginger, roasted
100g large red chillies
100 g red pepper curls
12 onions
6 cloves garlic
5 para hazelnut
� tbsp coriander
1 tsp cumin, toasted
� teaspoon nutmeg
2 tsp salt

How to Make:
1. Pour coconut milk in the pan, put turmeric leaves, lime leaves, lemongrass, tamarind, red onion slices and all the ground spices. Stir well.
2. Cook the coconut milk and seasoned while occasionally stirred for 20 minutes. Enter your chops, and cook over medium heat until the coconut milk and oily to dry. Lift.
3. Pour in a serving dish rendang. Serve.
For seven Portion

Tips: Do not use coconut milk typically packaged as rendang crumbs will not be formed. Use coconut milk from fresh coconut juice.