Rendang Padang’s Recipes by Tiara Nur Rahma

Report:
Rendang Padang’s Recipes



By
Tiara Nur Rahma
XII RPL 3
24
SMK Negeri 4 Kendal
Kendal Regency
2012
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PREFACE


All of praises, honors and glory belong to God. The all Mercifull, because only by His grace and mercy, I can finish this final task report.
By this report, I would like to thank to all people that help me to finish this task report.
I believe that this report is still away form perfect, so I accept suggestion and constructive criticism form all readers. Finally, I hope that this report can be useful for all.



                            Kendal, 06 th of October 2012
                            Writer
                            Tiara Nur Rahma






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TABLE OF CONTENTS


Title Page                          i      
Preface                                                                                       ii     
Table Of Contents                                                                      iii
I.    Introduction                                                                       1
II.    Contents                                                                            2
III.    Closing                                                                              3
1.    Conclusition                                                                    3.1
2.    Suggestion                                                                      3.2











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CHAPTER I
INTRODUCTION


•    The Background Of Making A Rendang Padang
Who is not familiar with the cuisine rendang padang, of course everyone knows because many restaurant dishes fields are spread almost all over Indonesia. Not only in the towns, in remote villages eat food desert was home had stood. Special menu at the restaurant is Rendang Padang padang cuisine. You could also make the famous rendang padang, interested in trying to make rendang padang?
Rendang (Minang language: Randang) is one of the traditional Minangkabau dishes using meat and coconut milk as the main ingredient with the content of spices are rich. Cuisine with a spicy flavor that is loved by the entire community, and can be found throughout the house Eating Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.
In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.   





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CHAPTER II
HOW TO MAKE A RENDANG PADANG


Materials
•    1 kg of beef topside
•    2 pieces of turmeric leaves
•    4 bay leaves LBR
•    2-3 pieces kandis acid
•    Coconut milk from 4 coconuts (so 2 liters), or 3 (200 ml) coconut milk + water ready
•    salt to taste
•    4 sections lemongrass
•    15 lbr lime leaves and
Spices
•    200 grams of red pepper curls
•    10 grains of cayenne pepper 1 tbsp coriander-roasted
•    5 cm galangal
•    50 ounces pecans
•    7 cloves garlic
•    1 whole nutmeg
•    100 gr onion
•    1 tbsp curry ready-made

Steps
•    Take 2 tablespoons of ground spices and rub the meat with seasoning, set aside for 1-2 hours
•    Cook remaining ingredients until boiling coconut milk and fragrant, put the meat and sour kandis.
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•    Cook continues as he maintained that milk is not broken until the meat is tender and the dried herbs and black colored. Serve Tips: Sometimes the meat was destroyed because the long cooking process. To avoid it after the meat is tender, remove and dry seasonings, and then reinsert the meat and cook until everything is black.
•    Using ready-made coconut milk is more practical and not easily broken, but it's less savory.
      
       How To Serve
•    Pour rendang at the plate












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CHAPTER  III
CLOSING


3.1    CONCLUSION
How to make rendang with this recipe is very simple and easy to follow as making shrimp sauce paddock. Maybe for a beginner and have never made it will experience some difficulties but overall would be fine.


3.2    SUGGESTION
If we wanna make a rending pandang use fresh meat and good quality, choose the appropriate herbs and serve rendang with attractive as possible to be able to attract many people to taste our cuisine.









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