Instagram/@nikadewanti
Rendang is one of Indonesia's culinary specialties, known for its rich and complex flavors. This dish is not only popular domestically, but also internationally. Not without reason, the use of abundant spices makes rendang have a delicious taste on the tongue.
However, to produce delicious rendang , it requires the right processing technique. Rendang must be cooked over low heat for hours to ensure the spices are perfectly absorbed and the meat becomes tender. Well, this long cooking process that requires extra attention is often a challenge for many people when they want to cook rendang.
Not only that, the processing of spices can also affect the taste of rendang. Many people use finely ground spices that are sauteed for rendang mixture. In fact, so that the taste of the spices can be more kicking, the fine spices do not need to be sauteed first, you know.
A netizen with the Instagram account @nikadewanti once shared a trick for cooking rendang to make it taste better like in a Padang restaurant. In one of the videos she uploaded, she admitted that she did not saut the spices first. However, the spices were cooked directly with coconut milk to produce a more complex taste.
Next, stir all the ingredients and boil again for 20-30 minutes. Now, this is the key. The spices that are cooked for a long time with coconut milk will make it cooked and more fragrant even though it is not sauteed beforehand. Then when the coconut milk is boiling again, add 1.5 kg of sliced beef. Stir occasionally until thickened.
Instagram/@nikadewanti(brl/lut)
