www.tauajalah.com - At the beginning of the independence of Indonesia in 1945, incorporated in the areas of West Sumatra province of Sumatra, centered in London. Four years later, Sumatra is broken down into three provinces, namely North Sumatra, Central Sumatra and South Sumatra. West Sumatra, Riau and Jambi along a part of the residency in the province of Central Sumatra. At the time of PRRI, by Martial law number 19 of 1957, Central Sumatra Province broken down into three provinces namely West Sumatera, Riau province, and the province of Jambi. Kerinci territory previously belonging to the South Coastal District Kerinci, Jambi Province merged into a separate district. Similarly, the area of Kampar, Rokan Hulu, and Kuantan Singingi assigned to the territory of the province of Riau.
Furthermore, the capital of West Sumatra province were recently still in London. Then, based on the Decree of the Governor of West Sumatra No. 1 / g / PD / 1958, dated May 29, 1958 transferred to the provincial capital of Padang
From a little review above we can conclude an introduction to one povinsi in Indonesian West Sumatra and we need to know the area has a wide variety of culinary fairly well-known that one of them is quite famous for its delicious taste is rendang, typical food of this one, in nearly all Indonesia may have a lot to sell it even gave outside Indonesia also exist. The main food made of beef cooked with spices selection that makes this food very tasty and delicious. Coupled with the length of these foods can hold up to many months to make this meal even more special and to make rendang recipe as follows:
RECEPIES RENDANG
INGREDIENTS
• 1 kg beef selection, cut the size according to taste
• 3 Old coconuts, made coconut milk
• 15 grains of red onion
• 8 cloves garlic
• 1 ounce red chili (curly)
• 2 cm Ginger
• 2 cm galangal crushed
• 1 teaspoon ground pepper
• 2 sticks Citronella first geprek
• 2 seeds sour kandis
• 2 pieces Flowers deaf
• 3 pieces lime leaves
• 4 sheets of bay leaves
• 1 sheet turmeric leaf
• Salt
• Sugar
SUPPLEMENTARY MATERIAL
• Coconut serundeng that have been roasted beforehand
• 1 oz Beef liver cut into small cubes and boiled
HOW TO MAKE RENDANG
1. Puree the first onion and garlic, chilli, ginger and galangal
2. Start cooking the beef which had been cut with the seasoning paste, wait until the steam and air-dried meat ungkepan.
3. Put coconut milk, pepper, lemongrass, tamarind kandis, dullness flowers, lime leaves, bay leaf, salt and sugar, then mix well, do not forget turmeric leaf tatters but also advance
4. Wait until the coconut milk to a boil, and slightly remove the oil, then reduce the heat
5. Combine the supplementary material into rendang and stir again until evenly
6. Pursue in order to stir rendang not stick to the griddle, wait until it changes color and dries rendang
7. Lift rendang, and ready to be served.
ADDITIONAL TIPS
1. To increase the tenderness of meat rendang we try to create meat that has been cut should be beaten or digeprek first and then in ungkep
2. In the process pengungkepan rendang meat is soft and tasty usually require a longer period of time less than a full night or a day, to allow the flavors used permeated
3. In cooking try coconut milk is not broken and how to use a circular motion upwards like when the draw.
Rendang recipe makes Tasty and Delicious ready at present to be the pleasure of using rice and in the company of family meals.
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