Resep Rendang Padang (Rendang Recipe)

Rendang Padang
Bahan:
1 ½ kilo daging sapi
12 gelas santan dari 3 butir kelapa
2 biji asam kandis
1 batang serai, memarkan
1 lembar daun kunyit
2 lembar daun jeruk purut
Garam secukupnya

Haluskan:
1 ons cabe merah
15 buah bawang merah
6 siung bawang putih
5 buah kemiri
2 cm jahe
3 cm laos (yang ini tidak perlu dihaluskan, cukup di keprak saja)

Cara membuat:
~ Daging dipotong2 sesuai selera.
~ Dalam wajan: rebus santan dengan bumbu-bumbu yang dihaluskan plus daun-daun dan asam kandis.
~ Aduk terus sampai mengental agar santannya tidak pecah. Kalau sudah mulai keluar minyak masukan potongan-potongan daging
~ Aduk terus dan dimasak dengan api sedang. Kalau mau dihitamkan kecilkan apinya. (In)

Tips :
- Sedikit tambahan untuk resep tsb (supaya lebih enak,boleh di test):
* 1kg daging, kelapanya 3 butir dibuat santan kental, jadi kalau 1,5 kg sebaiknya 5 butir kelapa.
* Ditambah 3 lembar daun salam, juga untuk serai ditambah jadi 2 batang, daun jeruk ditambah menjadi 4 lembar
* Ditambah 2 sdm kelapa parut sangrai yang sudah digiling halus (sampai keluar minyak)
* Sedikit gula, bila suka
* Kalau ingin rasanya lebih sarat bumbu, cabe, bawang putih & merahnya boleh ditambah lagi
* Supaya lebih meresap bumbunya, sebaiknya daging diungkep dulu bersama dengan semua bumbu & daun, setelah air dagingnya kering baru masukan santan, diaduk terus sampai mendidih. Kecilkan api, masak sampai bermiyak (hitam) dengan sekali-sekali diaduk agar tidak lengket & matangnya merata. (Dew)

- Kebetulan kalau bikin rendang saya juga memasukkan sedikit asam kandis, tetapi rasanya tidak menjadi asam sama sekali kok (kali kalah sama rasa bumbu dan santannya), soalnya paling asam kandisnya 2 atau 3 biji. Kata orang sih, asam juga dapat berfungsi sebagai pengawet alami? (bener nggak sih). (An)

- Kadang ada orang yang bilang kenapa kalau masak rendang tidak bisa hitam seperti rendangnya orang Minang. Ibuku bilang, supaya rendang bisa hitam, kuncinya jangan pakai kunyit. Kalau pakai kunyit, biar masaknya lama dengan api kecil pun, rendang tetap kelihatan merah (seperti kalio).

- Supaya dedaknya banyak, santan juga harus banyak. Memeras santan untuk rendang, perasan pertama sebaiknya jangan ditambahkan air dulu.Peras kelapa dengan menggunakan kain/serbet khusus, supaya patinya keluar.

List of Minangkabau Cuisines

Minangkabau cuisine refers to the food of Minangkabau people in Indonesia. Minangkabau cuisine are among the most popular food throughout Malay archipelago bring by Overseas Minangkabau who opened minangkabau restaurant, mainly in Indonesian big cities. One of the most successful traditional restaurant chain in Indonesia are indeed developed by Minangkabau people.

List of dishes

* Rendang, chunks of beef stewed in coconut milk and chili gravy
* Sate Padang, skewered barbecued meat that usually had peanut sauce
* Soto Padang, a soup of beef with Padang traditional recipe
* Sambal Balado
* Kalio
* Gulai Cancang
* Gulai Gajebo
* Dendeng Batokok
* Samba Lado Tanak
* Palai
* Gulai Itik
* Gulai Kepala Ikan Kakap Merah
* Asam Padeh
* Gulai Tunjang

List of snacks and drinks

* Lemang
* Tapai
* Bubur Kampiun
* Teh Talua, mixed of egg and tea
* Es Tebak, mixed of avocado, jack fruit, tebak, shreded iced with sweet thick milk
* Keripik Jangek
* Keripik Balado
* Keripik Sanjai
* Dakak-dakak
* Galamai
* Dadiah

Crafts and Cuisine

Crafts
Particular Minangkabau villages specialize in cottage industries producing handicrafts such as woven sugarcane and reed purses, gold and silver jewellery using filigree and granulation techniques, woven songket textiles, wood carving, embroidery, pottery, and metallurgy.

Cuisine
The staple ingredients of the Minangkabau diet are rice, fish, coconut, green leafy vegetables and chili. The usage of meat is mainly limited to special occasions, and beef and chicken are most commonly used. Pork is not halal and therefore not consumed, while lamb, goat and game are rarely consumed for reasons of taste and availability. Spiciness is a characteristic of Minangkabau food, and the most commonly used herbs and spices are chili, turmeric, ginger and galangal. Vegetables are consumed two or three times a day. Fruits are mainly seasonal, although fruits such as banana, papaya and citrus are continually available.

Three meals a day are typical with lunch being the most important meal, except during the fasting month of Ramadan where lunch is not eaten. Meals commonly consist of steamed rice, a hot fried dish and a coconut milk dish, with a little variation from breakfast to dinner.Meals are generally eaten from a plate using the fingers of the right hand.[citation needed] Snacks are more frequently eaten by people in urban areas than in villages. Western food has had little impact upon Minangkabau consumption and preference to date.

Rendang is a dish which is considered to be a characteristic of Minangkabau culture, and is cooked 4-5 times a year.Other characteristic dishes include Asem Padeh, Soto Padang, Sate Padang, Dendeng Balado (beef with chili sauce).

Food has a central role in the Minangkabau ceremonies which honor religious and life cycle rites.

Minangkabau food is popular among Indonesians and restaurants are present throughout Indonesia. Nasi Padang restaurants, named after the capital of West Sumatra, are known for placing a variety of Minangkabau dishes on a customer's table along with rice and billing only for what is taken.Nasi Kapau is another restaurant variant which specializes in dishes using offal and the use of tamarind to add a sourness to the spicy flavor.