Rendang Hitam

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

Serves 1

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Rendang Hitam

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Serves 1

Directions

1Make roasted coconut from 1 old coconut, cook over super low heat until dry, grind finely until the oil comes out and set aside.
2Make super thick coconut milk from old coconut, using coconut without mixing water.
3Heat the coconut milk for 10 minutes while stirring.
4Add finely ground red chilies, cayenne pepper, red onions, finely ground garlic, white basic spices and other aromatics.
5Cook the coconut milk and spices until it boils, then you can add the meat.
6Add the dry spices that have been roasted briefly and mashed.
7After the water content has reduced a lot, cook over super low heat.
8Add salt, mushroom broth and also add the coconut that we roasted earlier.
9After 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.
10Cook until it is really black for approximately 5 hours over super low heat.

Ingredients

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