Rendang Daging

Bahan-Bahan 

Lenkuas (lebih kurang 6 inci kalau di potong)
2 inci (1 atau 2 biji ) Kunyit hidup (optional – tak pakai pun tak apa)
3 inci Halia
4 batang Serai
10 – 15 biji Cili kering (+ 5 - 6 biji cili hidup)
5 or 6 bawang merah
3 or 4 bawang putih
1/2 liter Coconut milk yang pekat
Garam secukup rasa
1 kilo Daging Lembu potong kecil ( 1 inci persegi) Petua cut along the grain cepat empuk daging tu.
150 – 200 g kelapa goreng dibuat Kerisek
5 – 6 sudu makan Gula merah
Sedikit kicap ( 2 –3 sudu)
Sedikit air asam jawa (2 sudu kecil) 

Method/Cara

a) Prepare kerisik

1. Goreng kelapa parut atau kelapa kering sampai it turn brown in colour (nice aroma). Mesti betul-betul brown colour, jangan sampai hangit pulak nanti pahit kuah rendang.
2. Let it cool down before you put into the blender
3. Blend kelapa goreng dalam blender kering (jangan masukkan air)
4. Blend sampai halus dan berminyak

b) Cara-cara memasak rendang

1. Soak the dried chillies in water to soften them.
2. Cut the chillies open and take off the seed. With the seeds the chillies can be hotter & more spicy. Use less chillies if you do not want the gravy to be too spicy.
3. Grind/blend all the ingredients, they are lengkuas (Galangal) + serai (lemongrass) + halia (ginger)+ bawang merah (shallots) + bawang putih (garlics)+ cili and kunyit (tumeric) until they are fine. (I usually cut them into smaller pieces and use the blender to grind them. If you use the blender be sure to add some water to the ingredients to be blended. If not they will not be fine enough) The Blender or grinder going to be yellow due to the tumeric.
4. Heat some oil in the saucepan ( about 4 spoons). Kalau ada minyak sapi campurkan 1 sudu to the oil.
5. Tumiskan daun pandan (kalau ada)
6. Put all the grinded ingredients (now paste-like) into the saucepan.
7. Stir the paste until it has a pleasant aroma. Not too dry not too wet. About 10 minutes or so.
8. Put in the cutlet of beef , kerisek and add some water and let the beef get cooked or tender.
9. Bila daging dah ¾ cook masukkan coconut milk into the saucepan.
10. Let it boil and thicken. Biar rendang ni pecah minyak dan betul-betul pekat. Tapi kalau nampak kering tambah santan lagi.
11. Add salt , kicap and air asam jawa to taste.
12. Bila daging dah empuk, masukkan gula merah. Jangan masukkan gula merah sebelum daging empuk, nanti keras memanjang lah daging tu.
13. If you can get fresh daun kunyit, potong halus dan masukkan ke dalam rendang, aroma yang mengancam ni. If not alternativenya daun celery/sadri/sup pun boleh jugak.
    Warna rendang akan menjadi merah kehitaman dan berminyak sedikit. Boleh tahan 2 – 3 hari without putting in fridge if rightly cooked. Rasa dia pedas dan sedikit manis. Mesti best di makan dengan nasik minyak or roti.