HOW TO MAKE RENDANG PADANG

Ingredients

* 1 ½ pounds lean meat, cut into 4 × 4 cm 
* 2 lt milk from 2 coconuts

Seasonings maker RENDANG PADANG: 

* 2 peces of turmeci leaf, conlude
* 4 kaffir lime leaves
* 2 cm kandis acid/gelugur 

Refined:
* 2 cm galangal 
* 3 cm turmeric, roasted 
* 2 cm fresh ginger, roasted 
* 100 g large red chillies* 100 g red pepper curls 
* 12 grains of red onion
* 6 cloves garlic Hazelnut 
* 5 grains 
* ½ tbsp coriander 
* 1 tsp cumin, toasted
* ½ teaspoon nutmeg 
* 2 tsp salt 

Directions

1. Pour coconut milk in the pan, put turmeric leaves, lime leaves, lemongrass, tamarind, chopped onion and  all spices. Stir well.
2. Cook the coconut milk and seasoned while occasionally stirred for 20 minutes.
3. Enter your chops, cook over medium heat till milk dries up and oily. Lift.
4. Pour in a serving dish rendang. Serve.  

Tip: Do not use coconut milk typically packaged as rendang crumbs will not be formed. Use coconut milk from fresh coconut juice.