RENDANG PASTE 8pcs Dry chili (soaked in water) 2pcs Long Green (indian chili seedless) 2pcs Thai Red chili (seedless) 20g Galangga 30g ginger 6pcs garlic cloves 2pcs medium onio 1tsp Turmeric powder 1tsp Chili powder 50ml water (Blend it and make it paste)
Spices dry
Ingredients
1tsp Garam masala powder or 5spices 2pcs cinnamon sticks 5pcs cardamom 2pcs star anise 10pcs whole pepper corn
Curry Ingredients 1tbsp Tamarind paste (soaked in water remove seed) 3sticks lemon grass 2tbps Coconut sugar (regular sugar its ok) 500ml coconut milk 500ml coconut cream Fresh grated coconut (toast and make it butter)
Protein choice Beef with Bone
Cooking time: 2hrs and 30minutes
“Rendang is a Minang dish originating from the Minangkabau region in West Sumatra, Indonesia. One of the best Southeast Asian Food”
