I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe
several times in the past, using indonesian recipe book. I think what is missing here are some ingredients:
1. coriander powder
2. turmeric leaves (hard to get outside indonesia)
3. black peppercorn
Also, the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2hour.
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I am from northern sumatra, indonesia which is where this recipe comes from. I have done this...