How do you make the best rendang at home? With this recipe you can choose a homemade or ready-made bumbu and it contains simple ingredients and step-by-step photos
Preparation
 Place the bumbu in a large frying pan and fry for a minute. If you like spicy, you can also add a little sambal.
 Add the meat and toss through. Then add the coconut milk and water and the bay leaf and lemongrass. Crumble in the stock cube and let the rendang stew for 3 hours with the lid on the pan at an angle. Stir occasionally.
 If you want to thicken the rendang a little, remove the lid from the pan and let it stew a little longer. If you want it thinner, you can add a little water. Taste to see if a little more salt or pepper is needed. Garnish the rendang with some coriander or grated coconut.
 The rendang is often even tastier the next day. Keep it in the fridge for up to 3 days or freeze it.
Source: Leukerecepten by leukerecepten-nl.
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