In this section, I will talk about how to make beef rendang before I forget!
1.8 kg of beef, budget beef ribs.
3 teaspoonful of fried sliced red onion.
1 teaspoonful of fried minted garlic.
2 sachet of Bamboe Rendang spice.
3 teaspoonful of coconut powder.
1. Wash beef with running cold water in a basin with holes for the water to run down of.
2. Prepare the pan with one teaspoonful of oil, put some fried red onion and fried garlic. Stir until boil. Put fire not too hot and not too cold, about 5 or 4.5 (and 3 for tenderising gently, or 2 for already cooked tenderising).
3. Once the beef's surface has been cooked, rearrange the beef to make other surface cooked. This goes on until all the surface does not show blood.
4. Once the beef's surface is done, we put hot water until the beef is covered. It helps if the beef is already diced small portions so that the beef will distributed most of the pan and require only little water to cover all the beef.
5. We set the fire to 5 at the beginning and then 4.5 (to cook slower), and rearrange after a short while to make sure that the beef is all cooked in the inside. Rearranging in this part takes longer time compared to no. 3 above because this time most of the beef is covered in water while in no. 3 the surface is hotter than when there is water.
6. We cook like this, beef under water, until there is no fishy smell. And then add 5-10 minutes to make sure all the beef is really cooked. We can also use fork to see whether the beef is tender.
7. Once the beef is cooked, pressure cooker the beef for 30 minutes on LOW to tenderise beautifully.
8. After 30 minutes, open the pressure cooker and put 2 sachet of beef spices and half of 3 teaspoonful of coconut powder in water, and another half after 5-10 minutes later.
9. Simmer for 10-20 minutes at 2 and it is ready.
