Rendang - Indonesian cuisine

Rendang is a culinary preparation from meat originating from the Minangkabau Region, West Sumatra, Indonesia. Rendang is produced through long periods of low temperature cooking with a variety of spices and coconut milk. The process of processing rendang takes approximately 4 hours, until what remains is only a thick black piece of meat and bran. Rendang can last a long time for weeks. Rendang which is cooked in a shorter time and the coconut milk has not dried up is called kalio, which is light golden brown.

Rendang can be found in Padang Restaurants all over the world. This cuisine is very popular in Indonesia and other Southeast Asian countries, even from countries in other parts of the world. In Minangkabau, rendang is presented at various traditional ceremonies and sacred events. Although rendang is a traditional Minangkabau preparation, the technique and method of cooking as well as the choice of the use of rendang spices differ in each region.

In 2011, rendang was named the dish that ranked first on the list of World's 50 Most Delicious Foods (50 World's Most Delicious Foods) version of CNN International. In 2018, rendang is officially designated as one of the five Indonesian national dishes.
Rendang is used as a form of food aid for victims of natural disasters because it is durable and has good nutritional content for the human body.

Material:
- 500 gr of lean beef
- 1 geprek lemongrass stick
- 3 pieces of orange leaf
- 2 bay leaves
- 1 geprek galangal segment
- 2 cm cinnamon
- 1 teaspoon brown sugar
- 1 teaspoon beef broth and salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground pepper
- Lime
- 500 ml coconut milk from 1/2 coconut

Ground spices:
- 4 cloves garlic
- 6 red onions
- 2 candlenuts
- 1/2 teaspoon coriander
- 3 large red chilies (remove seeds)
- 2 cm turmeric
- 3 cm ginger

How to make:
- Wash clean meat, cut according to taste, give lime juice, then wash again
- Blend seasoning, then saute ground spices with lemongrass, orange leaves, bay leaves, cinnamon and galangal until cooked
- Enter the meat, stir well, then add coconut milk. Cook on low heat while stirring occasionally.
- Then add salt, broth, cumin, pepper and brown sugar, let stand until the spices soak and the water shrinks.
- Correct the taste, lift and serve.