Rendang The Minang Cuisine

To make Rendang we need  a lot of spices, which are: ginger, garlic, red anions, chillies (red and ghost chillies), lemon grass, galangal/ wild ginger, turmeric leaves, nutmeg and others. Then we need coconut milks to mix all spices with beef. Making wet Rendang or also known as ‘Kalio’ not take much time to cook. But when we want dried Rendang are need two or three days cooking, it can be kept for three or four months without moldy.

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