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- Bebek Lada Hitam - stewed duck in a spicy pepper sauce
- Bakso Goreng Soun Jamur - fried balls with soun and mushrooms
- Kambing Masak Asam Pedas - stewed beef / lamb in spicy sauce
- Telur Petis Pedas - spicy eggs with petis
- Ayam Panggang Sulawesi - grilled chicken sulawesi style
- Kalio Daging Padang - beef in spicy coconut milk sauce
- Dendeng Bumbu - stewed and fried beef
Rendang Tumbuk - rendang of spicy seasoned minced meatballs

Rendang Tumbuk
rendang of spicy seasoned minced meatballs
Bahan-bahan:
ingredients:
500 gr ground beef
1/2 coconut, grated
1500 ml coconut milk (from 2 coconuts)
1 cm asam kandis
4 jeruk purut leaves
1 kunyit leaf
2 serai / sereh / lemongrass
Haluskan:
bumbu:
11 shallots
5 cloves of garlic
18 red lomboks
3 cm jahe
4 cm lengkuas / galangal
Cara membuat:
preparation:
Dry roast the grated coconut in a pan until it has browned. Then pound or grind it fine. Pound or grind the ingredients for the bumbu fine into a paste. Mix half of the bumbu with the minced meat and form small balls.
Heat the coconut milk together with the remaining bumbu, the asam kandis, the serai, the jeruk purut and the kunyit leaf in a pan and bring to the boil while stirring. When the coconut milk thickens, add the balls and bring it back to the boil while stirring.
When the oil is released, lower the heat and continue cooking while stirring until the moisture has almost evaporated. Serve.
rendang of spicy seasoned minced meatballs
Bahan-bahan:
ingredients:
500 gr ground beef
1/2 coconut, grated
1500 ml coconut milk (from 2 coconuts)
1 cm asam kandis
4 jeruk purut leaves
1 kunyit leaf
2 serai / sereh / lemongrass
Haluskan:
bumbu:
11 shallots
5 cloves of garlic
18 red lomboks
3 cm jahe
4 cm lengkuas / galangal
Cara membuat:
preparation:
Dry roast the grated coconut in a pan until it has browned. Then pound or grind it fine. Pound or grind the ingredients for the bumbu fine into a paste. Mix half of the bumbu with the minced meat and form small balls.
Heat the coconut milk together with the remaining bumbu, the asam kandis, the serai, the jeruk purut and the kunyit leaf in a pan and bring to the boil while stirring. When the coconut milk thickens, add the balls and bring it back to the boil while stirring.
When the oil is released, lower the heat and continue cooking while stirring until the moisture has almost evaporated. Serve.
- Written by AsianCook