Empuk, Meresap, Tahan Lama! Resep Rendang Daging Khas Padang

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00:00 : intro
01:29 : persiapan bahan (prepping the ingredients)
02:52 : mulai membuat bumbu halus (blending the spices)
03:13 : mulai memasak (start of cook)
03:46 : bumbui daging (seasoning the meat)
05:31 : masukkan santan (adding the coconut milk)
08:24 : hidangan siap dan tahap plating (the dish is ready to plate and serve)

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[INDONESIAN]
Resep Rendang. Rendang menjadi salah satu kuliner khas Indonesia yang paling terkenal di dunia. Hidangan ini berasal dari Padang, Sumatera Barat. Masakan daging dengan citarasa pedas diolah dengan campuran berbagai bumbu dan rempah-rempah.

Resep Rendang (12 pcs)

Bahan:
600 gr daging sapi sengkel, potong
5 siung bawang putih
7 siung bawang merah
5 butir kemiri
8 cabai keriting merah
2 cabai merah
3 cm jahe
80 ml minyak kelapa
2 batang serai, potong dan geprek
1 lengkuas, iris dan geprek
5 lembar daun jeruk purut
2 lembar daun kunyit
1 lembar daun pandan
3 lembar daun salam
500 ml air
500 ml santan kental

Rempah kering:
1 sdm ketumbar bubuk
2 sdt lada putih bubuk
2 sdt jinten bubuk
¼ sdt kayu manis bubuk
1 sdt pala bubuk
1 sdt bunga lawang bubuk
1 sdt kapulaga bubuk
1 sdt cengkeh bubuk
1 sdt cabai bubuk

Lainnya:
½ sdm garam
2 sdt gula
1 sdt kaldu jamur

Langkah:
1. Blender bawang merah, bawang putih, kemiri, cabai merah, cabai keriting merah dan, jahe menggunakan minyak kelapa
2. Campurkan daging dengan rempah kering lalu ratakan sambil dipijat-pijat, agar bumbu lebih meresap bisa dimarinasi semalaman dan ditambahkan garam
3. Panaskan pan dan tuang bumbu halus, tambahkan serai, lengkuas, daun salam, daun jeruk purut, daun kunyit, dan daun pandan lalu tumis jangan sampai terlalu kering kemudian masukkan daging yang sudah dimarinasi sampai tersangrai dengan baik lalu masukkan santan dan air kemudian aduk rata
4. Masukkan garam, gula dan kaldu jamur lalu masak hingga mendidih menggunakan api sedang lalu gunakan api kecil dan tutup pan sambil sesekali diaduk dan masak hingga meresap
5. Saat air sudah akan habis, masak rendang dengan api kecil sambil terus diaduk-aduk hingga kering dan bumbu menempel pada daging
6. Rendang siap disajikan atau disimpan dalam wadah tertutup dan letakkan di lemari es

Kitchen equipment by MODENA
https://instagram.com/modenaindonesia/

Kitchen cabinet by METRIC
https://instagram.com/metric_id/

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[ENGLISH]
Tender, Saturated in Spices: Padang Meat Rendang Recipe [Long Shelf Life]

Rendang is a world-famous signature Indonesian dish. This dish originates from Padang, West Sumatra. This spicy meat dish is cooked with various seasonings and spices.

Rendang Recipe (12 pcs)

Ingredients:
600 g beef shank, sliced
5 clove garlic
7 pc shallots
5 pc candlenuts
8 pc curly red chili
2 pc red chili
3 cm ginger
80 ml coconut oil
2 stalk lemongrass, slice and pound
1 pc galangal, slice and pound
5 pc Kaffir lime leaf
2 pc turmeric leaf
1 pc pandan leaf
3 pc bay leaf
500 ml water
500 ml thick coconut milk

Dry Seasonings:
1 tbsp coriander powder
2 tsp white pepper powder
2 tsp cumin powder
¼ tsp cinnamon powder
1 tsp nutmeg powder
1 tsp star anise powder
1 tsp cardamom powder
1 tsp clove powder
1 tsp chili powder

Others:
½ tbsp salt
2 tsp sugar
1 tsp mushroom stock powder

Steps:
1. Blend the shallots, garlic, candlenuts, red chili, curly red chili, and ginger with the coconut oil.
2. Mix the meat with the dry seasonings evenly. Massage the meat so the seasonings are absorbed well. Alternatively, add some salt and marinate the meat overnight.
3. Heat the pan and sauté the spice blend. Add the lemongrass, galangal, bay leaves, Kaffir lime leaves, turmeric leaves, and pandan leaf in. Don’t let it get too reduced, then add the marinated meat in until it’s well-toasted. Then, add the coconut milk and water. Mix well.
4. Season with salt, sugar, and mushroom stock powder. Bring to a boil on medium heat, then lower the heat and cover the pan. Stir once in a while and cook until the sauce is reduced.
5. When the water is almost fully reduced, cook the Rendang on low heat. Keep stirring until it is completely reduced and until the sauce sticks onto the meat.
6. Rendang is ready to serve or to keep in an airtight container in the fridge.

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