{"id":430,"date":"2014-12-05T15:39:04","date_gmt":"2014-12-05T20:39:04","guid":{"rendered":"https:\/\/blogs.transparent.com\/indonesian\/?p=430"},"modified":"2015-10-31T21:59:55","modified_gmt":"2015-11-01T01:59:55","slug":"rendang-the-worlds-most-delicious-food","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/indonesian\/rendang-the-worlds-most-delicious-food\/","title":{"rendered":"RENDANG: The World\u2019s Most Delicious Food"},"content":{"rendered":"

\"rendang<\/a><\/p>\n

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In 2011, the authenticity taste of rendang gained worldwide recognition, and it was crowned as the world\u2019s most delicious food on \u201creaders-choice-worlds-50-most-delicious-foods-012321<\/a>,\u201d the list issued by cnngo.com. Let’s find out about it.<\/p>\n

Rendang ( hot and spicy beef curry) is a signature dish from Padang, a region in West Sumatra Island, and has become a traditional cuisine in Indonesia, especially during Eid-al-Fitr (end of Ramadhan) celebration. Oftentimes, each region adds different ingredients to season the rendang. However, the main spice ingredients are the same.<\/p>\n

Rendang is often served with steamed rice, ketupat or kupat (a compressed rice cake), and lemang (made from glutinous rice, coconut milk and salt, and cooked in a hollowed out bamboo stick lined with banana leaves), accompanied with other side dishes such as opor (a chicken curry), sambal goreng ati (chicken liver and gizzard in spicy coconut milk), tumis kacang panjang (long bean stir fry), and of course, topped with sambal bajak (a very spicy but sweet chili).<\/p>\n

\"collage\"<\/a><\/p>\n

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Bahan-bahan – Ingredients (makes 20 pieces of beef rendang)<\/strong><\/p>\n\n\n\n\n\n\n\n\n
1,000 gr<\/td>\nDaging sapi \u2013 daging sengkel<\/td>\nstew meat<\/td>\n<\/tr>\n
2,250 cc or \u2026<\/td>\nSantan kelapa dari 3 butir kelapa tua<\/td>\nCoconut milk (use 3 mature coconuts)<\/td>\n<\/tr>\n
48 gr or \u2026<\/td>\n4 batang sereh, memarkan<\/td>\n4 stalks Lemon grass, crushed<\/td>\n<\/tr>\n
2 gr or \u2026<\/td>\n2 buah Asam kandis<\/td>\n2 pcs gamboge tree\u201d, \u201cegg tree\u201d, \u201csour magosteen\u201d, \u201cconchin-goraka\u201d<\/td>\n<\/tr>\n
12 gr or \u2026<\/td>\n2 lembar daun kunyit<\/td>\n2 pcs Turmeric leaves, twisted into knots<\/td>\n<\/tr>\n
10 gr or \u2026<\/td>\n10 lembar jeruk Jeruk purut<\/td>\n10 pcs Kaffir lime leaves<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Bumbu \u2013 Ground spices ingredients<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
225 gr\u00a0 or \u2026<\/td>\n15 Butir bawang merah<\/td>\n15 bulbs shallots<\/td>\n<\/tr>\n
12 gr or \u2026<\/td>\n5-6 Siung bawang putih<\/td>\n5-6 cloves garlic<\/td>\n<\/tr>\n
250 gr<\/td>\nCabe merah segar<\/td>\nFresh red chilies<\/td>\n<\/tr>\n
3 tsp<\/td>\n3 Sendok teh\u00a0 garam<\/td>\n3 teaspoons Salt<\/td>\n<\/tr>\n
28 gr or 4 cm<\/td>\nJahe<\/td>\nGinger<\/td>\n<\/tr>\n
40 gr or 4 cm<\/td>\nLaos<\/td>\nGalangal<\/td>\n<\/tr>\n
15 gr or 3 cm<\/td>\nKunyit (secukupnya)<\/td>\nTurmeric (to taste)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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INDONESIAN<\/p>\n

Cara membuat <\/strong><\/p>\n

    \n
  1. Potong daging menjadi 20 potong.<\/li>\n
  2. Masukkan santan, daging, bumbu yang sudah dihaluskan, asam kandis, batang serai, daun kunyit dan daun jeruk purut ke dalam wajan.<\/li>\n
  3. Masak sambil diaduk-aduk hingga mendidih, kecilkan apinya.<\/li>\n
  4. Teruskan memasak sambil sekali-sekali diaduk hingga daging empuk.<\/li>\n
  5. Bila daging sudah empuk tapi kuahnya belum kental, angkat dulu dagingnya<\/li>\n
  6. Teruskan memasak kuah dengan terus mengaduk-aduk supaya tidak berkerak di dasar wajan<\/li>\n
  7. Setelah kuah mengental, berwarna coklat dan berminyak, masukkan kembali daging ke dalam wajan.<\/li>\n
  8. Aduk-aduk sebentar, keluarkan asam kandis.<\/li>\n
  9. Bila kekentalan rendang sudah sesuai selera, kering atau basah; angkat.<\/li>\n<\/ol>\n

    \"collage2\"<\/a><\/p>\n

    Catatan:<\/strong><\/p>\n