Rendang Padang(Beef)

Minangkabau or padang  is the beautiful place in west Sumatera province in Indonesia.they have so many culture and kuliner.one of the famous food from there is  RENDANG,this kind of food  is one of the pioneer in restaurant padang because  very delicious .rendang made from beef combine with spices . If you’re sick and tired of the same old way of cooking beef—consider beef rending. Tender moist flavorful morsels of beef coated with exotic spices--this dry stew is bound to tease your taste buds to no ends. Although it originated in west-central Sumatra, Indonesia, this dish is also popular in Malaysia and Singapore. Different regions of South-east Asia have developed their own special way of preparing this dish, but the main ingredients remain pretty much the same.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Directions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice. Beef rendang goes well with Bismatic rice,  roti prata (like naan bread but flakier) or nasi kunyit (turmeric glutinous rice).

How to make Tempe

One of the famous food from java island is tempe,it is contain  protein and vitamin ,tempeh made by soybeans .we can get so many benefit from tempe because tempe contain of many heath ingredients  that will make benefit such as strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.the problem if we are living in other countries we cannot fine tempe in supermarket or store.I would like to teach you how to make tempe. 

The three important parameters in making Tempe are:

1. moist or water content
2. Tempe starter (ragi tempe) or inoculum Tempe
3. Incubating temperatures

Step 1: Cleaning and Soaking Soybeans

Clean the soybeans with clean water. Then soak the soybeans in water for 8 hours or over the night.

Step 2: Cracking the soybeans
 
After 8 hours or over the night, time to separate the soybeans from its skin. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, and then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

Step 3: Cooking the soybeans

Put the beans in a cooking pot with water over the soybeans and cook for 30 min. When it's cooking and foam gather, remove it with clean ladle.

Step 4: Drying the Soybeans

After 30 minutes, drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.

Step 5: Cooling off the soybeans

Move the dry beans into some wide place (ex. tray pan for baking) to cool off, leave it for sometime. During this process, avoid touching the beans with hands, use clean tool instead.

Step 6: Inoculating the soybeans with Tempe starter

When the soybeans is already dry and cold (but not too cold, is better), sprinkle it with 1/4 teaspoon of Tempe starter. Mix with a clean spoon for about 1 minute to distribute the Tempe starter evenly. It's very important to mix the Tempe starter very well: it reduces the risk for spoilage and the fermentation will be faster.

Step 7: Incubating the beans

Take 3 plastic bags (I use plastic bag size 18 X 25 cm with sealed).Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Then perforate them with holes at a distance of about 1 cm by using a clean satay skewer or a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter).This will allow the mould to breathe.

Step 8: Storing the beans

Place the packed beans in an incubator at 30°C or at a warm place for about 36-48 hours which the Tempe fermentation takes place. I put them on the top of oven tray then store them on the top of my kitchen cupboard. The temperature in the house is about 28 C so I have to wrap the beans using a clean napkin/towel to make them warmer.Best temperature for Tempe is around 30 C. 

Step 9: Tempe is ready

After 36 hours the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece. Now you can cook your Tempe for some delicious dishes...

Step 10: cook the Tempe

Tempe can be cooked in different ways. Simple way to enjoy it just marinates with salt and garlic then fried it.wow it very delicious......