Rendang

Ingredients

• 1 kg beef meat. Choose meat that contain fiber in it. Chopped
  
• 20 cloves of shallot
• 15 cloves of garlic
• 250 gram fresh red chili
• 5 cm fresh turmeric
• 5 cm fresh ginger
• 5 cm fresh galangale
• 3 pieces of smashed lemon grass
• 4 salam leaves
• 1 liter of coconut milk
• 500 gr of baby potatoes, washed and cleaned ( don't peel it (optional))
  

Cooking direction

• grind shallots, garlic, red chili, turmeric, ginger and galangale in a mortar. You can use blender and blend all ingredients if you don't have a mortar.
• cook coconut milk in a pot with high flame, add blended ingredients. Add salam leaves, lemon grass and salt, stir well.
• keep stirring until boiled, wait 10-15 minutes.
• add baby potatoes, cook for 10 minutes then add meat.
• cook until the meat well cooked, then low the heat until medium heat.
• stir once in 5 minutes.
• after all the water dried and the oil is came out low the heat (low heat)
• When all ingredients well cooked you can served it, but some recipe made rendang padang that cooked until all water cooked up and dried.
• cook for 2-3 hours for more black and dried rendang.
• Serve with rice or ketupat.