Rendang is a traditional way of cooking meat originating in West Sumatra
- 1 bag of Spice for Rendang .
- 3 or 4 tablespoons of vegetable oil
- 400 to 500g of beef, pork or chicken cut into pieces of about 3 to 5 cm
- 400 ml of coconut milk or cream
- 200 ml of water
- salt q.b.
Place the meat, the spice mixture for Rendang and the salt in a pan.
Light the heat for at least about 5 minutes, stirring constantly.
Add the water and let it cook slightly, without being completely cooked cooked.
Add the coconut milk or cream and continue cooking until the meat is a little dry.
Serve with white or yellow rice.