Cooking Journal: Rendang (Practice)
![Picture](/uploads/5/8/1/0/58103283/2590387.jpg?117)
- Prepare the material: Meat, set it aside to be processed later
- Prepare the frying pan and start heating the oil
- Prepare the seasoning, and when the oil is hot enough, pour seasoning to the pan.
- Pour 1 litre of coconut milk, then stir.
- Put in the lemongrass (1 stalk), one turmeric leaf, a couple lime leafs. Stir until the scent is fragrant.
- Add salt and sugar according to preference.
- Keep stirring the seasoning, wait until the amount of seasoning becomes less and it starts producing oil. (This will take a while)
- When the mixture starts to boil, put in the meat, keep stirring until the meat is done and the mixture is dried; or when it is less of a liquid substance.
4. Pour 1 litre of coconut milk, then stir.
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5. Put in the lemongrass (1 stalk), one turmeric leaf, a couple lime leafs.
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7. Keep stirring the seasoning, wait until the amount of seasoning becomes less and it starts producing oil.