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Making Rendang

  • Beef 500 g
  • Red Chilli 50 g
  • Coconut Milk 500 ml
  • Lime Leaves 6 pc
  • Tumeric Leaf 2 pc
  • Bay Leaf 3 pc
  • Lemongrass 1 pc
  1. Making Rendang

    • Heat Oil. Put in red chili, turmeric leaves, bay leaves, lime leaves, and lemongrass.
    • Add Royco Spice Base Rendang. Stir until well blended.
    • Add beef. Stir until the meat changes colour.
    • Add the coconut milk, mix well.
    • After boiling and become kaleo, stir occasionally so as not to burn.
    • Stir the rendang until it turns out the oil, the colour becomes red.
    • Stir the rendang until the colour turns to black.
    • Turn off the heat, lift, and serve.