Recipe Secrets Special Rendang Padang

Who is not familiar with cooking rendang padang, of course, everyone knows because many restaurant dishes scattered field almost throughout Indonesia. Not only in the cities, in remote villages eat any food desert home had stood. Special menu in a restaurant is Rendang Padang padang cuisine. You could also make the famous rendang padang,interested in trying to make rendang padang?
     So if you like the rendang padang, here is the full recipe and guaranteed maknyus. So no need anymore to go to the shop just to buy the field rendang. Material may be felt not just like in the shop but up in expensive restaurants. So it must be tried donk!
How to make rendang with this recipe is very simple and easy to follow as to make shrimp sauce padang. Maybe for a beginner and have not been made will experience some difficulties but overall will be fine.

Rendang Padang Special I
Material rendang padang:
1 ½ pounds ground beef 12 cups of coconut milk 3 eggs coconut2 seed kandis acid1 stalk lemongrass, crushed1 turmeric leaf 2 kaffir lime leavesSalt to taste
Puree:
1 ounce of red pepper 15 pieces of red onion 6 cloves garlic 5 pieces of hazelnut 2 cm ginger 3 cm laos (which need not be crushed, just in keprak only)How to make:
Cut meat according to taste.In a skillet: boiled coconut milk with spices plus the mashed leaves and kandis acid.Stir constantly until thickened coconut milk that is not broken. If it started out oil input bits of meatStir constantly and cook over medium heat. If you want to reduce the fire blackened.
There is also the secret to making rendang padang to be more stable, like rendang padang original sold in the restaurant field.
 
This secret rendang padang:
- A little extra for a prescription they will be (so much better, be on test):* 1kg of meat, coconut milk 3 eggs made thick, so if 1.5 kg should be 5 coconuts.* Plus 3 bay leaves, also to be 2 stalks lemongrass plus, plus the lime leaves into 4 pieces* Plus 2 tablespoons toasted shredded coconut that has been finely ground (to get out of oil)* A little sugar, if desired* If you want to feel more full of spices, chilli, garlic and red may be added again* To be more pervasive marinade, the meat should diungkep used along with all the spices and leaves, after the input of new water dried coconut meat, stirring constantly until boiling. Reduce heat and cook until oiled (black) with occasional stirring to prevent sticking and mature evenly.