Rendang, in magelang

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Rangang or Randang / Randang in Mingkaba (Jawi: This food is cooked (usually a meat or buffalo) or hooks and a little time to use a different food application assume that cold milk. The cooking process takes hours (usually about four hours) until all that is left is meat and black bran. At room temperature, rendang can last for weeks. This Rendang cooked for a short period, based on coconut milk without pasta is called Kalio and has a yellow-brown color. Rendang is in Padang restaurants around the world. This dish is popular in Indonesia and other countries in East Asia, such as Malaysia, Singapore, Brunei, the Philippines, and Thailand. In the Minangkabau region, rendang is served at various traditional events and special events. Although rendang is a traditional Minangkabau dish, the cooking method, selection and use of rendang varies from region to region. In 2011, rendang was named the first food among the 50 most delicious foods in the world by CNN International (50 Most Delicious Foods in the World). [1] In 2018, rendang was named one of the five national dishes of Indonesia. [2] Rendang is used as food aid for disaster victims due to its support and food, such as 2018 Lombok earthquake, 2018 Sulawesi earthquake and tsunami, 2019 Bengkulu flood , cyclone Seroja in 2021 in the Cianjur earthquake in 2022. Est 1 kg of the animal 1500 ml of milk 2 Bsbambamo once 35gr 4 tablespoons tooaced cock 2 Pound Lime leave spinach Lemongrass GEPREK salt sweet) Sugar (taste) Head (Beautiful Royco) The bottom of the papa 8-colored papers (if you want to put it) 8 Bamer's fruit 6 bapt woods Ginger How to do it Step 1 Cut the skin and wash it white Step 2 Prepare oils, addting the right field, and easily, the Lemer book, lemongrass and vegetables, freely vegetables, fries, lens until frying. Step 3 Then add the animal, start the milk, coconut, salt, taste, growth. Step 4 If the meat is not soft, add water. Wait 5 hours Step 5 To try

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