Pertanyaan

The following text is for questions 5 to 7. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat. Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili pieces. There are two types of beef rendang, i.e. dried and moist. According to Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang should be dry. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. Moist beef rendang is cooked for a much shorter time than dried beef rendang. The cooking process ends when the coconut milk becomes a thick gravy of the rendang. Moist rendang is more popular in neighboring countries like Malaysia, Singapore, Brunei and southern Thailand. One exception is rendang Tok found in the state of Perak, Malaysia, which is dry. Most rendang served in western countries is moist rendang. 6. Rendang has to be cooked for hours so that A. it will taste sweeter B. it will last for a long time C. the herbs and spices are well cooked D. the meat becomes tastier and spicy

Ikuti Tryout SNBT & Menangkan E-Wallet 100rb

Habis dalam

00

:

00

:

59

:

04

Klaim