Meatball Rendang Recipe

Ingredients

• Ground beef, lean - 500 grams
• Grated coconut, roasted until brown - 5 tbsp
• Shallots, puree - 5 grains
• Garlic, puree - 3 cloves
• Nutmeg, mashed - 1/2 grain
• Other:
• Turmeric leaves, tear and conclude - 1 sheet
• Bay leaf - 5 pieces
• Lemongrass, bruised - 3 sticks
• Citrus leaves - 9 strands
• Cinnamon - 10 cm
• Nutmeg - 1/2 grain
• Cloves - 9 grains
• Cardamom - 9 grains
• Lawang flower - 2 pieces
• Coconut milk, from 3 coconuts - 1.5 liters
• Salt - 1 tbsp
• Ground spices: -
• Ground red chili - 200 grams
• Shallots - 12 grains
• Garlic - 8 cloves
• Ginger - 5 cm
• Young galangal - 5 cm
• Lemongrass, take the white part - 2 stalks
• Cinnamon - 5 cm
• Purchase ingredients and cooking utensils

Plans

• Meatballs: Mash/mash the roasted grated coconut until smooth. Mix with ground beef, garlic, onion, and nutmeg. Mash / pulverize together and mix until smooth. Take a little dough and then round it like a meatball with the size according to taste. Store and put in the refrigerator.
• In a large saucepan/pan, pour the coconut milk, ground spices, spices and all the herbs. Cook while continuously stirring so that the coconut milk does not break. Wait while continuing to stir until the coconut milk thickens and releases the oil.
• Add the meat balls. Stir occasionally until the meatballs are cooked through. Continue to cook until the rendang is dry. Lift.
• Ready to be served.
• 1. Meat balls can be made using a food processor. Add all the meatball ingredients and process until smooth.

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