How to Cook Delicious Rendang Mutton

Rendang Mutton. Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore. Rendang is made from beef (or occasionally beef liver, chicken, duck, mutton, water buffalo, or vegetables like jackfruit or cassava).

Rendang Mutton First comes the sound of a wooden spoon clanging lightly against the sides of the pot. Then comes that intoxicating aroma of sauteeing pureed onions, chillies, garlic and spices. That's when you know rendang, the spiced meat dish braised in coconut milk is being made. You can cook Rendang Mutton using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rendang Mutton

  1. It’s 500 gm of Mutton Cube (preferred meat).
  2. It’s 2 of potatoes (in pieces).
  3. It’s of Red Onion (sliced).
  4. You need 50 ml of coconut cream milk.
  5. It’s 300 ml of water.
  6. Prepare 2 of tpbs oil.
  7. It’s of Rendang sauce (pre-pack).

Grind the coriander, fennel, cumin and nutmeg. Rendang is meat (usually beef) that has been slowly cooked and braised in a spice paste mixture and coconut milk, until the liquid has fully evaporated. If cooked low and slow enough, the meat will. According to Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang should be dry.

Rendang Mutton step by step

  1. Wash mutton with hot water for 2 time and rise off (put aside).
  2. Heat oil to pot, add onion and rendang sauce (stir fry 2 min) add in potatoes and mutton and (stir fry 2min) add in water.
  3. Cover with lid for 45min(ready to served) in between stir gently or add in water bit by bit to avoid too dry (served with rice, roti prata.).

Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. Moist beef rendang (kalio) For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook.

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