Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and also in Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods . The following are the ingredients for making beef rending

• 1 teaspoon salt
• 1 teaspoon coriander seeds - ground
• 1/4 teaspoon ground turmeric
• 2.5 centimeters ginger - fresh roughly chopped
• 4 large cloves garlic roughly chopped
• 200 grams shallots (4 large shallots) roughly chopped
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 900 grams beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 2.5 centimeters galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

- boil coconut milk along with herbs that have been processed last coupled with foliage as well as acid kandis.

- Do the stirring continuously until thickened coconut milk and not to break santannya.
- put the meat into stew in coconut milk and spices boiled coconut milk if it pulled out of the oil.

-Stir constantly over low heat if the water had begun to blend with coconut meat, stirring until meat rendang do lightly browned.

- done, you can serve for multiple servings.