How To Make Rendang

How To Make Rendang. Rendang is a dish which originated food from the Minangkabau West Sumatra - Indonesia. Rendang most delicious food in the world. In this post, I will discuss how to make beef rendang.

Ingredients :

1 pound beef round, diced
2 tablespoons cooking oil
3/4 cup dried shrimp, minced
1 clove garlic, minced
1 tablespoon chopped lemon grass
2 onions, chopped
1 3/4 cups coconut milk
1/2 cup red curry paste, or to taste
3 tablespoons turmeric powder
1 fresh red chile pepper, finely chopped
1 bunch fresh cilantro, chopped

Instructions How To Make Rendang

This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.

Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

How To Make Bakso

How To Make Bakso. Bakso or meatball is a homogeneous mixture of meat flour starch, spices and which have passed through the extrusion and cooking process. The way to make meatballs not too difficult. Finely ground meat using a screw extruder, then mixed with flour and spices in a special mixing device for mixing the ingredients into a paste material roomates is very flat and smooth. After the round shape printed paste and boil until cooked. A good quality meatballs can be made without the addition of any chemicals.

Ingredients:

1. Meat: any type of meat can be a meatball. Meat should be fresh, getting fresh, the better. Fresh meat coming out of the slaughterhouse are best used. The meat will be used better quickfreezed before grinding. Frozen meat flavor and aroma will give a more savory meatballs.
2. Tapioca
3. Spices: any spices can be used as seasoning. However, bakso producers usually use onions, garlic, pepper powder and salt.
4. Eggs: eggs are used for more delicate dough, and tastes better. However, eggs are not always used in making meatballs. Chicken eggs, duck and quail can be used.
5. Tripolysodium phosphate: these chemicals function as emulsifiers to produce dough that is more flat (homogeneous). The dough is more evenly will provide a better meatball texture.

Equipment:

1. Grinder and Mixer: these tools consist of a meatball grinder in the form of a dough extruder and mixer. Dough mixer equipped with a steel plate mounted horizontal centrifugal stirrer. The stirrer part  rotates at high speed so that the materials are not tough and hard easily to be crushed.
2. The kettle boiling: this tool is used to boil the raw meatballs into mature. Bakso producers usually use pot as a kettle boiling.

Directions:

1. Freezing and grinding meat: meat frozen quickly. Then milled until fine meat porridge. Actally this process does not have to be done. Fresh meat can be ground directly without prior freezing. 
2. Farmulating materials: materials composition of bakso depending on the flavor desired. More fish used, the more delicious bakso flavor.
3. Making dough: porridge more stirring and mashing the meat in the dough mixer. After the meat porridge is really flat and smooth add spices, sodium tripolifosfat, and flour gradually, stirring constantly at high speed. During the stirring, add granulated or ice cube. Stirring is considered complete if the dough formed on a flat, smooth and can be rounded off when the squeezed by hand, then removed through the aperture formed by the forefinger and thumb.
4. Shaping and boiling raw Bakso: squeeze dough with the palm of the hand, then made ball shaped by wringing the dough, then push out through the aperture formed by the forefinger and thumb. After that using tip of the spoon upside down, rounded dough quickly put into boiling water. When ripe, meatball will float. Bakso is allowed to float for 5 minutes, then removed to drain. The result is called meatball.
5. Storage: bakso is a watery material which can be easily damaged. To be durable, meatball should be stored in the freezer which sealed by plastic packaging before. Freezer temperature should be below -18 ° C.
6. Making the soup: the soup made from spiced beef broth. Most of bakso soup is made from broth in very dilute form because of very little use of meat. Meatball soup like this are usually added monosodium glutamate (MSG) in a little high amounts (2% or 20 grams per liter of broth).

For Bakso soup tastes good, meat used to make meatballs at least 10% of the total generated meatball soup. Meatball soup like this do not have added MSG.

1. Ingredients:
• Water (4 liters)
• Meat roughly chopped (300 grams)
• Bone roughly chopped (250 grams)
• Garlic finely ground (150 grams)
• Shallots finely ground (150 grams)
• Smooth Pepper (25 grams)
• Fresh Celery (5 stems)
• Nutmeg roughly chopped (10 grams)
• Cardamom / gardamungu (4 pieces)
• Salt (to taste)
2. Directions:
• Meat and bone chopped boiled in boiling water for 30 minutes.
• Garlic, onions and peppers that have been finely ground in stir-fry with a little oil until fragrant.
• All ingredients, except celery incorporated into the stew of meat and bone boiling. Ten minutes later add sliced celery, and gravy meatball still allowed to boil briefly, then remove from heat. The result is a delicious meatball soup and savory without chemical additives.

How To Make Sate Padang

ingredients:

1 kg of beef tongue, hot water immersion, Keri, washed
1.5 liters of water
1 sheet of turmeric leaf
2 cm galangal, crushed
4 lime leaves
1 stalk lemongrass, crushed
3 cm candies acid
1 teaspoon salt
18 skewers

Combine, mix together:

25 grams of rice flour
1 tablespoon corn starch

puree:

8 pieces curly red chili
1 teaspoon coriander powder
½ teaspoon pepper
¼ teaspoon cumin
6 spring onions
1 teaspoon curry powder
2 cm turmeric
2 cm ginger
1 tablespoon cooking oil

How To Make Recipes Sate Padang:

Boiled beef tongue, spices, turmeric, galangal, lime leaves, lemongrass, salt, and cook until tender tongue. Remove and Drain.

Cut the tongue the size of 1x2x1 cm. set aside the water.

Puncture every 5 pieces of beef tongue with skewers. Bake on hot coals of fire as he turned around and smeared with oil until cooked and fragrant.

Aloe Heat broth, add 500 ml water, boil the rice and put sago flour mixture, stir well and thickens. Remove from heat.

Serve with stay sauce, pieces of diamond and a sprinkling of fried shallots.

Roasted Chicken Taliwang | Traditional Food From Lombok

Roasted Chicken Taliwang | Traditional Food From Lombok. Taliwang chicken is the typical food of Lombok, West Nusa Tenggara-basedchicken spices served with a dried red chili, onion, garlic, red tomatoes, friedshrimp, kencur, Java sugar, and salt. Usually served with traditional foods such asPlecing Lombok

A tour of Lombok, West Nusa Tenggara, will not be complete without tasting the local Taliwang Chicken, Ayam Taliwang. This typical Lombok dish is a favorite among both locals and visitors to the island. At first glance, Taliwang Chicken looks almost like the common grilled or fried chicken, simply covered with a spicy relish. Only after tasting it can we discern the difference.

Getuk Lindri Delicious Taste

Getuk lindri known for a soft delicious taste. The color is alluring and colorful sweet flavor. Served with a savory sprinkling of shredded coconut. Hmm, sweet, soft and sticky, suitable also for Iftar snacks so!

Getuk lindri is actually a traditional cake from Central Java-based cassava. In addition to the special taste, getuk lindri also known as a characteristic. The cakes are usually sold using the cart, along with Java or dangdut songs with strong volume. Therefore, the presence of hawkers getuk lindri can be detected from the sound of music from the cart.

Getuk lindri made ​​from cassava, steamed until tender. While still hot, pounded cassava until it is completely smooth. Once refined, put sugar, water and vanilla are dissolved together, and stir until well blended with cassava.

Cassava dough is then given food coloring to make it more interesting. There are brown, green, pink, yellow, or natural color is white. Once colored, then that is fine cassava is put into the mill, and cut into pieces.

When served, it is usually given a sprinkling of shredded coconut that make it taste delicious. Now more and more variations rasai getuk lindri which not only adds coloring, but also adding flavors such as chocolate, cheese, strawberry and pandan.