tag:blogger.com,1999:blog-7678986520475813502011-11-27T17:17:43.626-08:00as we know if rendang is come from minangkabau Indonesiantaragaknoreply@blogger.comBlogger21100tag:blogger.com,1999:blog-767898652047581350.post-48675901250639699692009-02-11T21:32:00.000-08:002009-04-21T18:40:21.148-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8Xedk6VhPe8/SZO1KIl5icI/AAAAAAAAAA0/Tg8wVjgucPA/s1600-h/kambingguling.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 98px; height: 130px;" src="http://3.bp.blogspot.com/_8Xedk6VhPe8/SZO1KIl5icI/AAAAAAAAAA0/Tg8wVjgucPA/s200/kambingguling.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5301780372054968770" /></a><br />Indonesian original<br />Ingredients:<br /><p align="left"><script type="text/javascript"><!--<br />google_ad_client = "pub-7269569520194379";<br />/* 468x60, ENGLISHdibuat 09/04/21 */<br />google_ad_slot = "1336674753";<br />google_ad_width = 468;<br />google_ad_height = 60;<br />//--><br /></script><br /><script type="text/javascript"<br />src="http://pagead2.googlesyndication.com/pagead/show_ads.js"><br /></script><br /></p><br /> * 1 young goats that are the size of, remove the head, feet, viscera and kulinya.<br /> * 1 / 4 kg disangrai coriander and mashed.<br /> * 1 tsp nutmeg seeds smooth<br /> * 1 tbsp pepper powder<br /> * 1 / 4 kg of garlic mashed<br /> * 2 tbsp salt<br /> * 1 bottle of sweet soy sauce<br /> * 150 gr brown sugar<br /> * 100 ml oil<br /> * English 250 ml soy sauce<br /><br />Saos Material:<br /><br /> * 1 / 2 bottle of sweet soy sauce<br /> * 200 gr onion cut-cut<br /> * 1 / 2 kg tomatoes cut small boxes<br /> * 1 / 4 kg of cayenne hijo dirajang<br /> * 10 orange lime<br /> * 30 pieces of lime leaves stem removed thickness (middle) dirajang fine.<br /><br />How to Make:<br /><br /> * Mix all ingredients into a spice, to poke the average correct.<br /> * Lumuri entire surface of the goats and sheep in the spice mixture until evenly, diamkan for one hour so that the spices permeate.<br /> * Fuel goats on the coals with a distance of 40 cm (distance coals with a goat), while the rest of the ingredients be smeared again to spice up.<br /> * Fuel goat-play while playing matangnya so evenly, hidangkan with cut-piece suit taste.<br /> * Serve with saos<br /><br /><br />Saos: Mix all ingredients until saos flat, ready to served with goat guling.<br /><br /> <br />Source: http://www.geocities.com/claudie_lum/Daging/kambing_guling.htm<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/767898652047581350-4867590125063969969?l=taragak-rendang.blogspot.com' alt='' /></div>taragaknoreply@blogger.com0tag:blogger.com,1999:blog-767898652047581350.post-25427803027235056312009-02-11T21:21:00.000-08:002009-02-11T21:27:50.804-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_8Xedk6VhPe8/SZOzShuFDAI/AAAAAAAAAAs/xIxFab9hTr8/s1600-h/300px-Rendang.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 225px;" src="http://1.bp.blogspot.com/_8Xedk6VhPe8/SZOzShuFDAI/AAAAAAAAAAs/xIxFab9hTr8/s320/300px-Rendang.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5301778317215861762" /></a><br />Rendang beef or buffalo meat is cooked with coconut milk and spices.<br /><br />Material:<br /><br /> * 1 kg of beef or buffalo, cut into square pieces of about 20<br /> * 4 pieces of orange leaves<br /> * 1 stem Serai<br /> * 2 liter of thick coconut milk 1 clove of the great old<br /><br />Mashed the ingredients:<br /><br /> * 2 cloves garlic<br /> * 4 pieces of onion<br /> * 25 grams ginger<br /> * 15 grams of turmeric<br /> * 75 grams of ginger young<br /> * 1 tbsp. chili according to taste or Giling<br /> * 1 tsp. pepper<br /> * ½ nutmeg fruit seed<br /> * 4 pieces candlenut<br /> * ½ tbsp. salt<br /> * 1 tbsp. sugar<br /><br />How to create:<br /><br /> 1. Rendam meat with the spices that are mashed at least 1 hour<br /> 2. Cooked in coconut milk with a frying pan over medium flame, poke was from coconut oil to float on the surface (at least 20 minutes) and sisihkan<br /> 3. In large frying pan, insert meat with spices and coconut milk as much as 300 cc (until the meat submerged)<br /> 4. Enter the bay leaf and Serai, cooking with fire while being stirred to poke half of coconut milk evaporate<br /> 5. Pour 100 cc coconut milk again and poke-poke until all the water vapor in the coconut milk<br /> 6. Continue stir and add the remaining coconut milk, about 100 cc to tuang once.<br /> 7. Cook until the meat becomes soft (at least 1 ½ hours) and until all the water vapor in the coconut milk and spices rendang so.<br /><br />Tips:<br /><br /> * This recipe can also be used to make rendang beef liver, chicken rendang, rendang Eggs<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/767898652047581350-2542780302723505631?l=taragak-rendang.blogspot.com' alt='' /></div>taragaknoreply@blogger.com0