Beef Rendang

Rendang meat is a traditional dish with beef as main ingredient. Specialties of West Sumatra, is very popular in Indonesia and abroad. In 2011 through a poll of 35,000 respondents conducted Internet CNN International, has been named as Rendang food ranked first in the list of World's Most Delicious Food '50 '(50 of the most delicious dishes of World).

Cultural significance :

Rendang has a respectable position in the culture of Minangkabau society:

           1. Dagiang (cow), is a symbol of "Niniak Mamak" (tribal leaders)
           2. Karambia (coconut), is an emblem of "Cadiak Clever" (Property)
           3. Lado (chili), is an emblem of "Alim Ulama" a Shari'a, spicy company to teach religion
           4. Stove (spices), a symbol of Minangkabau society as a whole.

Type :

There are two kinds of rendang: dried and wet. Usually dry rendang can be kept for three to four months, and is used for ceremonial occasions or guests of honor.

Beef Rendang Recipe:

Material :

           ½ coconut, toasted, crushed
           1 kg beef, cut into 3 × 3 cm square
           2 liters of milk from three coconuts

Puree:

           ½ tsp coriander
           ½ teaspoon pepper
           5 cm galangal
           100 grams of red onion
           200 grams of red pepper curls
           6 cloves garlic
           4 cm ginger
           1 tablespoon salt

Other spices:

           6 kaffir lime leaves
           4 bay leaves
           2 stalks lemongrass, crushed
           1 turmeric leaf, shredded make a slip knot
           An acid fruit kandis

How to make meat Rendang recipe:

           Combine coconut milk, herbs that have been mashed, and other spices. Simmer until thick oily coconut milk, reduce the flame. Add the toasted coconut that has been mashed, stir well