How to make rendang (indonesian food) is difficult taste

Recipe makes tender and Native Pasture beef Rendang is delicious
Materials
1 kg of beef, cut size according to taste
3 Old coconut fruit, make thick coconut milk
15 grains of red onion
8 garlic cloves
1 ounce red pepper (kriting)
2 cm Ginger
2 cm galangal memarkan
1 teaspoon pepper powder
2 stalks Lemongrass geprek in advance
2 seed sour kandis
2 Flowers pekak
3 pieces of Orange Leaves
4 pieces of bay leaf
1 turmeric Leaf sheet
Salt
Granulated sugar
Supplementary materials
Coconut serundeng already roasted peanuts for the first
1 ounce diced beef liver is small then the stew
How To Make Beef Rendang Padang
Puree the first red and white onions, chilli, ginger and galangal
Start ungkep beef is already cut into pieces with spice paste, wait until the ber steam and ungkepan meat dry.
Input the thick coconut milk, Lemongrass, pepper powder, sour floral, kandis pekak, lime leaves, bay leaf, salt and sugar, then stir until evenly, do not forget the turmeric leaves also but RIP–RIP terlebihdahulu
Wait until the coconut milk to a boil, and slightly pull out the oil, then reduce the heat
Combine the complementary ingredients into beef rendang then stir again until evenly
Try to keep on stirring–stirring so that it doesn’t stick to the Pan beef rendang, wait until it dries up and discolored rendang
Lift the beef rendang, and ready to be served.
Additional tips
To add keempukan meat rendang we make try meat already cut should preferably be struck or digeprek in advance and then at ungkep
In the process pengungkepan the meat is tender and tasty beef rendang which usually takes a rather long time more or less overnight full or a day, so that the spices used to infuse
In cooking coconut milk coconut milk try not to break and how by using a circular motion to the top like when drew.

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