Rendang is one of the original recipe Minangkabau are already popular in Europe. People here call "Rendang, Indonesian Curry".
Sometimes I wonder how come when called curry marinade far from typical bumbu2 curries such as cinnamon, cloves, coriander and cumin. But misguided already difficult if you want to be corrected. My first Ngomong2 learn to make their own rendang circa '93, taught the same Filma, friends and former co-workers still nyangkul time in one MNC in Batam. I am originally from Java cuman dumbfounded when asked to shopping to the market to buy coconut grated about 2 kg to 1 kg of meat. More surprised when diterangin way to use Feel santannya clean cloth napkins.
Filma said that all the coconut juice out. How coconut placed in the middle of the cloth, napkins we roll like making rice cake, then each of us holding one end of a twisted cloth napkins napkins kept us up struggling ha ha hah. Valuable experience that I never forget.
The key to make rendang is only one: Make rendang was feeding time, a minimum of 2.5 hours as I made this. According to some sources the Minang people even take about 4 hours. If during that frankly I can not afford. One more thing that I know of and Malay Minang people, if they've never used cook sugar of course applies also to make rendang. Then you should grind all the spices including ginger and galangal not just digeprek. If cuman digeprek not called rendang. O yeah as a side note, in this recipe I did not use turmeric and tamarind leaves kandis, because they will both materials are not available in where I live now. So to Mr. and Mrs. particularly indigenous Minang aspect apologize for the above shortcomings. His name is also understandable effort please
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