If you ever visit South East Asia Country, specifically in Indonesia, Singapore, and Malaysia, you could found this type of food, Rendang. So from which country does it from, lets find out.

Within these three countries, the originated source and trace you could track from Sumatra Island, Indonesia. Rendang have became one of Padang (city in Sumatra Island) culinary food. Its spread started from Minangkabau ethnic whom brought this food along with their moving to west coast, which is now became the part of Malaysia. And from there, we also know that Singapore is pretty close to both of the country.

Okay I guest enough with the little history, lets get to cook.
material:

* 1 kg of meat gandik without the fat, cut into 25-28 parts, wash and drain
* 3 older grated coconut, coconut milk create a thick (2-3 times a squeeze of lukewarm water DNG, sedikit2)

Seasonings, puree:

* 20 grains of red onion
* 10 cloves garlic
* one thumbs (6 cm) of ginger
* 1 ounce of ground red chili
* 1 tsp pepper

Other spices:

* one thumb of galangal,
* 3 stalks lemongrass,
* 3 pieces of flower deaf
* 5 lime leaves
* 3 bay leaves
* 2 bay leaves turmeric, sobek2

Seasoning a complement:

* 1 tablespoon minced coconut (grated coconut in pan until brown, finely milled oil until exit)
* 1 tablespoon of boiled beef liver, minced finely
* 1 tbsp tamarind water
* Salt to taste
* Sugar to taste

How to Make:

1. steam the meat along with spices, let the water out of meat. steam until the water dried.
2. Pour the coconut milk, add all the spices except the complementary spices, stir well.
3. Stir in coconut milk with a spoon until the movement drew with coconut milk to boil, take care not to break the coconut milk. Draw movement will prevent broken coconut milk.
4. Reduce heat, cook until the issue of oil, add seasonings complement.
5. Continues to cook, and occasionally stir it to prevent sticking onto pan, until the color became brown as you could see in the image above.