Bumbu Rendang


  • 1.5 tbsp coriander seeds
  • 5 pieces Kemirinnuts roasted
  • 40 g ginger root peeled and sliced
  • 50 g galangal peeled and sliced
  • 10 g turmeric peeled and sliced
  • 10 pieces lombok peppers seeds and seeds removed, coarsely chopped
  • 2 pieces rawit seeds and seeds removed coarsely chopped
  • 1 pinch salt
  • 165 g shallot chopped
  • 10 cloves of garlic


  • Toast the coriander seeds in a dry frying pan. Then rub well in a mortar.
  • Add the ground coriander seeds to the rest of the ingredients. In steps if you use a mortar or in 1 go if you use a blender. Pound or blender to a paste, possibly with a few tablespoons of oil.
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