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Recipes How To Make Rendang Beef The Pudgy |
- 500 grams of beef (cut)
- 2 pieces of turmeric leaves
- 2 orange leaves
- 2 lemongrass (crushed)
- 2 tablespoons grated coconut
- 2 coconut (Santan)
- 2 tbsp cooking oil
Ingredients For Spices:
- 10 grains of red onion
- 6 cloves of garlic
- 150 grams of red chili
- cayenne pepper to taste
- 5 candlenuts
- 1/2 teaspoon cumin
- 1 Coriander tea spoon
- 1/2 cm of turmeric
- 1 cm ginger
- salt to taste
Next How to Make:
- Heat oil and stir-fry ingredients for the spices that have been in the puree, all the leaves of turmeric, lime leaves and lemongrass until fragrant.
- Enter the meat, stirring until it changes color.
- Pour the coconut milk and add grilled coconut shavings, cook over medium heat, stirring slowly until boiling.
- Reduce the heat and cook until cooked, (oily and tanned).
- Present the ledge.
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