Rendang

1. Rendang Minang real -yum would have good quality , black and dry, as well as durable and long lasting months if stored properly , but it seems it will be increasingly more comfortable and tasteful even how to make a simple as ini.oke liquidity and sis , please read below to complete a recipe and how to make a delicious Rendang Natural dry .
Rendang Minang dry naturally delicious
 The main flavor ingredients :
1 1/2 pounds fresh beef
12 glasses of milk from three coconuts a decrepit
2 kaffir lime leaves (not dried)
1 stalk lemongrass ,
1 turmeric leaf   
Salt to taste Seasoned mashed shady :
1 ounce fresh red chillies
15 shallots
 6 cloves of garlic
 5 pieces of hazelnut good
2 cm ginger
3 cm laos ,
 dancing alone Procedures make rendang padang simple     -
First Beef cut according to your tastes / liquidity .     -
 Then take a skillet large / medium and boil milk with spices that have been smoothed over , and then enter the material Celebrity foliage and acid .

     Then Stir - Stir constantly until thickened milk that is not broken. If it starts to produce oil , please input cuts of beef .     - Last Stir constantly cooking over medium heat, do not stop it. this process until the meat is very tender .
completed Cooking rendang is usually strong / durable eaten for several days , especially if cooked until crispy and black so it's not runny or watery , Tuk eating this dish tastier and more delicious when mixed with rice warm / hot, and cassava leaves ( boiled ) , cucumber as a salad .

Evidence of : Cooking duration : 4 hours Makes: 30 pieces of beef rendang Nutritional Content : Calories : 178 Kcal | Cholesterol : 81 mg | Fat : 60.3 g | Protein : 2 well good luck