HOW TO MAKE RENDANG By: Yoga Pratama

HOW TO MAKE RENDANG

By:

Yoga Pratama

XII RPL 3

29

 

 

 

 

 

 

 

 

 

SMK N 4 KENDAL

2012

 

 

 

 

 

 

PREFACE

 

 

Praise be to Allah, The cherisher and sustainer of the worlds; God who has been giving His blessing and mercy to the writer to complete the thesis entitled "how to make rendang."

 

This thesis is submitted to fulfill one of the requirements to gain college degree of English Study school in Open SMKN 4 Kendal.

 

In finishing this thesis, the writer really gives his regards and thanks for people who has given guidance and help; they are :

1.      Sultoni Hero Comara,S.pd, the teacher, who has given his best guidance to write a quality content of the thesis.

2.      Antonius Budi S.N ,S.Kom, who has given her help to show the best way to research.

3.      Drs. Suroyo, the headmaster of SMK 4 N Kendal, who has given the writer opportunity to carry on the research in his school.

4.      All teachers in SMK N 4 Kendal, who have given detail information in SMKN 4 Kendal.

5.      My Parents, rahmad hidayat and taqori arda, who always give their supports.

Finally, the writer realizes there are unintended errors in writing this thesis. He really allows all readers to give their suggestion to improve its content in order to be made as one of the good examples for the next thesis.

 

Kendal, 06 October 2012

 

 

Yoga Pratama

 

 

 

 

 

 

TABLE OF CARTAIN

 

·         PREFACE

·         TABLE OF CARTAIN

·         CARTAIN

·         3.1 CHAPTER I

§  INTRODUCTION

o   CHAPTER II

§  HOW TO MAKE RENDANG

§  MATERIAL

§  STEP

§  HOW TO SARVE

o   CHAPTER III

·         CLOSING

CARTAIN

 

Chapter I

INTRODUCTION

Purpose:

The purpose of this report is to identify how to make the rending flesh in order to become culinary thank all of the bias in the tongue of the local people and foreigners.

Background:

During this time many people do not know how to make a delicious rending flesh and special, with the formation of this, I intend to give my knowledge sedit to you all who have the pleasure to read my papers this

For it is the blessings of the almighty God I am biased writing this task completed.

 

 

 

Chapter II

HOW TO MAKE RENDANG

Rendang is a typical dish from Padang - West Sumatra. Beef-based dishes are very durable and long lasting so it is often used as a provision of the Indonesian citizens who travel abroad.

The following will explain how to make rendang beef along with some the tips

Rendang Meat

ingredients:

- 1 kg of meat gandik without fat, cut into 25-28 parts, washing

net drain

-3 Old grated coconut, make coconut milk (2-3 times the juice in lukewarm water dng, slowly)

Blend seasoning:

20 grains of red onion

10 cloves garlic

Seibu finger (6 cm) ginger

1ons ground red chili

1 tsp pepper

 

Other seasonings:

Seibu finger galangal

3 stalks lemongrass, white part

3 pieces flower deaf

5 lime leaves

LBR 3 bay leaves

2 turmeric leaves,

Seasonings complementary:

Serundeng minced 1 tbsp coconut (grated coconut until brown gongseng, minced

until smooth out oil)

1 tablespoon of boiled beef liver, finely minced

1 tbsp tamarind water

salt to taste

Sugartotaste

MATERIAL

·         pot

·         frying

·         blender

·         knife

·         stove

·         plate

·         spoon

STEP

1. steamed meat with spices, meat let water out. Ungkep to air dry.

2. coconut milk, add all the spices except the condiments complement and stir well.

3.campurkan coconut milk to gain movement with a spoon until milk boils, take care not to rupture the coconut milk. Movement draws milk will prevent rupture.

4.early fire, cook until remove the oil, add seasonings complement.

5.cooking hold while in stirring to prevent sticking, until rendang berdedak and brown.

Tips:

1. why the chosen meat gandik?

because the meat gandik is one part of the outer hamstrings cows and most basic. Solid flesh and not much fat.

2. Add 2-3 kandis acid so rendang more durable

3. Sometimes there are recipes that use turmeric in addition to spices. The goal is to remove the fishy taste of the meat.

Chapter III

CLOSING

Praise be to Allah the owner of an endless wellspring of love never runs dry due to the flow of affection writer can finish this english assignment with patience and happiness. Hopefully these results can memberilan a clear and explicit about the real conditions of students in the teaching and learning activities

In preparing this report, the authors recognize that much more mistakes and shortcomings. Thus the suggestions and constructive criticism from our readers is the main capital to reach the ladder of success

Finally, none of the most beautiful words but praise alkhamdulillah the owner of the perfect love that poured millions favors