Indonesian Recipe : BEEF RENDANG

Rendang (Minang language : randang) is one of the traditional Minangkabau dishes using meat and coconut milk as the main ingredient, which contain spices are rich. Cuisine with a spicy flavor that is loved by the entire community, and can be found throughout the restaurant Padang in Indonesia, Malaysia, or in other countries. The cuisine is sometimes better known as Rendang Padang, but rendang is Minang cuisine in general.

In 2011, rendang dish has been named as the first rank in the list of World's 50 Most Delicious Foods (50 yummiest dishes World) held by CNN International.

Ingredients :

• 1 kilogram of beef, cut rather large
• 1/4 beef liver, cut a rather large
• 1/4 pound beef lung, cut a rather large
• 1/2 coconut, grated, then roasted until the oily
• 2 bay leaves, washed
• 1 sheet turmeric leaf, washed
• 10 grains of cloves, washed
• 1 kandih acid, washed
• 3 inches cinnamon, washed
• 1 1/2 ounces small potatoes (small round), washed, not peeled
• 1 ounce of dried red beans, washed
• 2 tablespoons of salt

Spices :

• 1/4 pound red pepper, cut into rough
• 1 ounce red onion, cut into rough
• ear of garlic, rough cut
• 3 cm ginger, cut into rough
• 1/2 ounce of pecans, rough cut
• 3 centimeters young ginger, cut into rough
• 1 nutmeg, rough cut
• 5 stalks lemongrass, take the white part only, then sliced ​​into thin round
• 1/2 teaspoon cumin
• 2 tablespoons coriander

Coconut Milk :

• 4 pieces of coconut, grated coconut and serve as many as 1000 ml. Or perhaps buy 1 kilogram ready to use.

How to :

Indonesian Recipe : SHREDDED BEEF (ABON BEEF)

Abon is a food made ​​from meat fibers. His appearance is usually light brown to black. Abon looks like a fiber, because it is dominated by muscle fibers are dried. Because dried, shredded usually be kept for weeks up to many months in air tight containers.

Apart from the basic ingredients of meat, some shredded-based fish, like tuna, catfish and eels.
Abon usually eaten as a side dish or topping on top of rice porridge chicken, or as the contents of lemper. In Indonesia, the meat used to make shredded beef came from, so people familiar with 'shredded beef'. In addition to beef, other materials used are chicken, pork, fish and goats.

Ingredients :

• 1 kg of beef
• 2 ltr of water
• 250 grams of coconut milk
• a lot of oil for frying

Spices :

• 10 red onions
• 4 cloves garlic
• 4 grain toasted hazelnut
• 200 grams of brown sugar
• 1/4 teaspoon seasoning dishes
• salt to taste

How to :

Indonesian Recipe : TONGSENG LAMB or BEEF

Tongseng is a type of curry food, but with a flavor that is more "sharp". Finer distinctions are, on the use of the meat. Tongseng made ​​using meat that is still attached to the bones, especially ribs and spine. Tongseng made ​​of lamb and pan-fried with various vegetables like Cabbage, onions, tomatoes, and added spices and soy sauce (If you do not like lamb, beef can be replaced with).Tongseng generally do not use sauce. Tongseng usually sold with the lamb skewers (satay). Tongseng regarded as typical food Javanese, especially Solo (Surakarta), Central Java, and the surrounding area.

Ingredients :

• 500 grams of lamb or beef, cut into pieces
• 150 grams of cabbage leaves
• 2 bay leaves
• 1 tablespoon tamarind water
• 1 stalk lemongrass, crushed
• 5 tablespoons soy sauce
• 20 pcs of cayenne pepper
• 1 liter of water
• 6 pieces of red onion, thinly sliced
• salt and sugar, to taste

Spices :

• 3 cloves garlic
• 1 rounded teaspoon pepper
• 1 teaspoon toasted coriander
• 1 teaspoon ginger
• half a teaspoon of ginger sliced

How to :