Rendang Hitam

Serves 1
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Directions

  1. 1Make roasted coconut from 1 old coconut, cook over super low heat until dry, grind finely until the oil comes out and set aside.
  2. 2Make roasted coconut from 1 old coconut, cook over super low heat until dry, grind finely until the oil comes out and set aside.
  3. 3Make roasted coconut from 1 old coconut, cook over super low heat until dry, grind finely until the oil comes out and set aside.
  4. 4Make super thick coconut milk from old coconut, using coconut without mixing water.
  5. 5Make super thick coconut milk from old coconut, using coconut without mixing water.
  6. 6Make super thick coconut milk from old coconut, using coconut without mixing water.
  7. 7Heat the coconut milk for 10 minutes while stirring.
  8. 8Heat the coconut milk for 10 minutes while stirring.
  9. 9Heat the coconut milk for 10 minutes while stirring.
  10. 10Add finely ground red chilies, cayenne pepper, red onions, finely ground garlic, white basic spices and other aromatics.
  11. 11Add finely ground red chilies, cayenne pepper, red onions, finely ground garlic, white basic spices and other aromatics.
  12. 12Add finely ground red chilies, cayenne pepper, red onions, finely ground garlic, white basic spices and other aromatics.
  13. 13Cook the coconut milk and spices until it boils, then you can add the meat.
  14. 14Cook the coconut milk and spices until it boils, then you can add the meat.
  15. 15Cook the coconut milk and spices until it boils, then you can add the meat.
  16. 16Add the dry spices that have been roasted briefly and mashed.
  17. 17Add the dry spices that have been roasted briefly and mashed.
  18. 18Add the dry spices that have been roasted briefly and mashed.
  19. 19After the water content has reduced a lot, cook over super low heat.
  20. 20After the water content has reduced a lot, cook over super low heat.
  21. 21After the water content has reduced a lot, cook over super low heat.
  22. 22Add salt, mushroom broth and also add the coconut that we roasted earlier.
  23. 23Add salt, mushroom broth and also add the coconut that we roasted earlier.
  24. 24Add salt, mushroom broth and also add the coconut that we roasted earlier.
  25. 25After it is dry, add cooking oil, the goal is so that the texture of the ground spices and meat does not burn quickly and the cooking is perfect.
  26. 26After it is dry, add cooking oil, the goal is so that the texture of the ground spices and meat does not burn quickly and the cooking is perfect.
  27. 27After it is dry, add cooking oil, the goal is so that the texture of the ground spices and meat does not burn quickly and the cooking is perfect.
  28. 28Cook until it is really black for approximately 5 hours over super low heat.
  29. 29Cook until it is really black for approximately 5 hours over super low heat.
  30. 30Cook until it is really black for approximately 5 hours over super low heat.

Ingredients

  • 1 butir kelapa tua
  • 1 butir kelapa tua
  • 1 butir kelapa tua
  • 3 kg santan
  • 3 kg santan
  • 3 kg santan
  • 400 gr cabe keriting
  • 400 gr cabe keriting
  • 400 gr cabe keriting
  • 100 gr cabe rawit
  • 100 gr cabe rawit
  • 100 gr cabe rawit
  • 300 gr bw merah
  • 300 gr bw merah
  • 300 gr bw merah
  • 300 gr bw putih
  • 300 gr bw putih
  • 300 gr bw putih
  • 60 gr kemiri
  • 60 gr kemiri
  • 60 gr kemiri
  • 90 gr jahe
  • 90 gr jahe
  • 90 gr jahe
  • 150 gr lengkuas
  • 150 gr lengkuas
  • 150 gr lengkuas
  • 3 kg daging
  • 3 kg daging
  • 3 kg daging
  • 3 sdm ketumbar
  • 3 sdm ketumbar
  • 3 sdm ketumbar
  • 1 sdm merica
  • 1 sdm merica
  • 1 sdm merica
  • 2 butir pala
  • 2 butir pala
  • 2 butir pala
  • 3 bunga lawang
  • 3 bunga lawang
  • 3 bunga lawang
  • 5 cm kayu manis
  • 5 cm kayu manis
  • 5 cm kayu manis
  • 1 sdm jintan
  • 1 sdm jintan
  • 1 sdm jintan
  • 1 sdm adas manis
  • 1 sdm adas manis
  • 1 sdm adas manis
  • 6 kapulaga
  • 6 kapulaga
  • 6 kapulaga
  • 9 butir cengkeh
  • 9 butir cengkeh
  • 9 butir cengkeh
  • garam
  • garam
  • garam
  • penyedap
  • penyedap
  • penyedap
  • 300 ml minyak
  • 300 ml minyak
  • 300 ml minyak

Tips

  • The super black rendang is cooked for a very long time.
  • Disclaimer: since I learned this directly from Padang people, the way of cooking may be different from what you do, because you definitely have your own way of cooking rendang.