Postingan
08.14
Rifki Amrullah
Rendang cow is one of the most sought-after menus of restaurants and restaurants of padang and many cuisines on Idul fitri and eid adha. Naturally if this menu is very much sought after others because the price is affordable from this menu does have its own charm and delicacy that we can enter in the processing so that we become excited to eat. How to make a soft rendang and nice to try for housewives, just like making low-grade stones, not boiling old beef. How long is the meat boiled? The answer is very long until the texture is soft. What is clear by boiling beef that will be made rendang suapaya with soft boiled way will not be effective, because of course there will be plenty of time to waste. Before getting into how to make beef rendang I set some tip for the meat that we will tender first:
Flattened Pipih kan beef
goat or buffalo before cooking is the simplest trick.But, unlike the boil that takes a very long time.Only, this trick can only be applied to some cuisine menu only, rendang, yellow seasoning or the like .Substansinya is a dish that uses a piece of meat is not too thick.How very easy.Before cooked, hit the meat with a jagged beef batter beef until it becomes a bit flatih.Setelah it, live cooked with spices according to taste.
Balur with pineapple fruit that has been mashed In contrast to the previous way, by using a pineapple that has been mashed (can be grated or blended), you can cook any kind of meat and thick as anything, guaranteed to be tender. And, most importantly, cooking does not take a long time. Condition, friends should use a young pineapple, not a pineapple that has been cooked or pineapple jam. Therefore, the pineapple is still easy to have a lot of enzyme bromelin enzyme decompose fiber of beef, goat or buffalo. That way, the meat we cook will quickly become tender. The trick, after washed clean, balur the entire surface of the meat with a pineapple that has been smoothed young. Let stand between 20 minutes and 30 minutes. After that, washed clean so that the taste of pineapple lost, freshly cooked. Just a suggestion, while waiting for the texture of meat to be tender processed, you can prepare various spices needed for cooking. That's a good time management in cooking. Dressing with papaya leaves This is the way my parents often use when cooking meat to soften. Namely, wrap the meat with papaya leaves. In order to get some many benefits in one work, it would be better if before wrapped with the leaf, the meat is given spice first. Spices used can be tailored to the needs. It is done so that the spices soak into the flesh. Because, after wrapped in papaya leaves, meat should be left in advance more than 45 minutes. While waiting, you can prepare other ingredients.
Rendang Meat:
beef 1 kg, beef widened approximately 24 parts turmeric leaves 4 orange leaves 4 pieces of lemongrass 4 stalks, crushed 2 grated coconut shredded roe 4 tablespoon coconut milk 2000-2500 ml from 4 coconut oil palm 4 tablespoon
Recipe Seasoning Spices Rendang Meat:
red onion 20 grains garlic 12 cloves red chilli 300 grams cayenne pepper to taste kemiri 10 cumin 1 teaspoon coriander 2 teaspoon turmeric 1 cm ginger 2 cm salt to taste
How to Make Rendang Meat:
Heat oil , stir-fry spices, turmeric leaves, citrus leaves, lemongrass and deaf to fragrant. Enter the meat, stirring until it changes color. Pour the coconut milk and add roasted grated coconut, cook over medium heat, stirring slowly until boiling. Reduce the heat, cook until the meat is cooked, greasy and browned. Fly and serve.
So little information on how to cook cow rendang, thank you for visiting
Flattened Pipih kan beef
goat or buffalo before cooking is the simplest trick.But, unlike the boil that takes a very long time.Only, this trick can only be applied to some cuisine menu only, rendang, yellow seasoning or the like .Substansinya is a dish that uses a piece of meat is not too thick.How very easy.Before cooked, hit the meat with a jagged beef batter beef until it becomes a bit flatih.Setelah it, live cooked with spices according to taste.
Balur with pineapple fruit that has been mashed In contrast to the previous way, by using a pineapple that has been mashed (can be grated or blended), you can cook any kind of meat and thick as anything, guaranteed to be tender. And, most importantly, cooking does not take a long time. Condition, friends should use a young pineapple, not a pineapple that has been cooked or pineapple jam. Therefore, the pineapple is still easy to have a lot of enzyme bromelin enzyme decompose fiber of beef, goat or buffalo. That way, the meat we cook will quickly become tender. The trick, after washed clean, balur the entire surface of the meat with a pineapple that has been smoothed young. Let stand between 20 minutes and 30 minutes. After that, washed clean so that the taste of pineapple lost, freshly cooked. Just a suggestion, while waiting for the texture of meat to be tender processed, you can prepare various spices needed for cooking. That's a good time management in cooking. Dressing with papaya leaves This is the way my parents often use when cooking meat to soften. Namely, wrap the meat with papaya leaves. In order to get some many benefits in one work, it would be better if before wrapped with the leaf, the meat is given spice first. Spices used can be tailored to the needs. It is done so that the spices soak into the flesh. Because, after wrapped in papaya leaves, meat should be left in advance more than 45 minutes. While waiting, you can prepare other ingredients.
Rendang Meat:
beef 1 kg, beef widened approximately 24 parts turmeric leaves 4 orange leaves 4 pieces of lemongrass 4 stalks, crushed 2 grated coconut shredded roe 4 tablespoon coconut milk 2000-2500 ml from 4 coconut oil palm 4 tablespoon
Recipe Seasoning Spices Rendang Meat:
red onion 20 grains garlic 12 cloves red chilli 300 grams cayenne pepper to taste kemiri 10 cumin 1 teaspoon coriander 2 teaspoon turmeric 1 cm ginger 2 cm salt to taste
How to Make Rendang Meat:
Heat oil , stir-fry spices, turmeric leaves, citrus leaves, lemongrass and deaf to fragrant. Enter the meat, stirring until it changes color. Pour the coconut milk and add roasted grated coconut, cook over medium heat, stirring slowly until boiling. Reduce the heat, cook until the meat is cooked, greasy and browned. Fly and serve.
So little information on how to cook cow rendang, thank you for visiting
