The Secret of Rendang Delicacy Is Here In 5 Things, The Boiling Process is Also Important

Proses makes rendang very simple. All you need to do is provide enough basic ingredients, cut the meat to the recommended size of the recipe book, puree seasoning, squeeze the coconut milk, then mix everything until cooked. Easy is not it?

Although it looks practical, there are some important things that you should consider if you want to make a delicious rendang dish and tempting.

Following tips to make rendang success that you can practice at home. Good luck!

Excellent material

Choose good quality materials to produce lezt and prime rendang preparations. For the type of meat, you can choose the parts tunjang and lemusir. Do not use meat that is too fatty and a lot of vein because it will make low clay and the volume of meat becomes small.

Use fresh coconut milk

Avoid the use of coconut milk packaging, better use coconut juice of fresh grated coconut. Packaging pads can not produce good rendang bran

Seasoning

Roasted spices such as cumin and cilantro so the aroma of rendang more fragrant. For spices such as ginger and turmeric should be burned first so that the seasoning rendang not smelled raw.

Boiling process

If the texture of the meat is too soft but the sauce rendang not dry, meat should be removed immediately while waiting for the sauce to dry. This is done so that the texture of the meat is not destroyed.

Storage

Once cooked, store the rendang in a cool and dry place for a durable rendang. Rendang without preservatives can last for 2 months if stored in the refrigerator and packed in a tightly sealed container.