Ingredients:

• 2 pcs Rendang Premium Cut meat or you can also use 1 kg of Top Blade meat
• 3 coconuts, taken thick coconut milk and diluted coconut milk
• 4 orange leaves
• 3 lemongrass sticks, memarkan
• 4 grains of candis acid
• 100ml cooking oil
• 5 grams of salt
   

Fine Seasoning :

• 500 g curly red chili (can be mixed with cayenne pepper)
• 500 g onion
• 16 cloves garlic
• 1 tsp cumin
• 10 cloves
• 2 pieces of nutmeg (can use 2 sachets of small size nutmeg powder)
• 6 pecans
• 8 tbsp coriander
• 2 tsp pepper
• 2 ginger segments
• 2 turmeric segments
• 2 galangal segments
• sugar and salt

How to Make :

• Puree the spices using a blender
• Cook coconut milk then add bay leaf, lemongrass, turmeric leaf, cinnamon, cardamom, deaf leaf, and seasoning that has been mashed.
• Once it boils, add the meat and reduce the heat. Add salt and sugar to taste.
• Do not forget to stir, until the coconut milk thickens.
• If the coconut milk has thickened, stir constantly so that it does not burn. Do it until the gravy turns into oil.
• When the soup has become oil and the color is dark brown, the rendang is actually finished.
• But the process of cooking rendang can still be continued until the color is blackened and the meat becomes tender. According to your taste.
• This cooking process usually takes 4-5 hours. Good luck!