Every country has its characteristics for each food, including Indonesia. One characteristic of Indonesian food that most distinguishes it from other countries is that it is not stingy with spices. This is not surprising because Indonesia is rich in spices in every region. In addition to these characteristics, there are other characteristics, namely the spicy taste, marked by the many kinds of chili sauces in Indonesia; another characteristic is the savory taste. Many Indonesians like flavorful food, so processed beef has a dominant spicy taste. In addition, coconut milk is often used to produce a more natural savory flavor in cooking.

The following are the types of processed beef that are characteristic of Indonesia:

 1. Beef Rendang typical of Padang

      Material :
- 500 gr lean beef
- 300 ml thick coconut milk
- 10 red onions
- 5 pieces of garlic
- curly red chili to taste
- 1 cm ginger
- 1 cm of bruised galangal
- 1 tsp coriander
- 2 stalks of lemongrass (bruised)
- 2 seeds of Kandis acid
- 2 pieces of lime leaves
- 3 bay leaves
- 1 sheet of turmeric leaf
- Salt to taste
- Sugar to taste

       How to make :
1. Puree the red and white onions, chilies, ginger, galangal, and coriander first.
2. Start boiling the pieces of beef with the mashed spices; wait until the water and meat are dry.
3. Add thick coconut milk, lemongrass, Kandis acid, lime leaves, bay leaf, salt, and sugar. Then stir until evenly distributed, then add the lime leaves to it
4. Wait until the coconut milk boils and releases a little oil, then reduce the heat.
5. Try to keep stirring so that the rendang doesn't stick to the pan; wait until the rendang changes color and dries a bit.
6. Remove the rendang, and the dish is ready to be served with warm rice.

2. Madura special satay

Material:
- 500 gr beef, cut into pieces (can be wrapped in papaya leaves first to make it softer faster)

Ground spices:
- 5 red onions
- 4 cloves garlic
- 1 tablespoon of roasted coriander
- 3 cm galangal
- 2 cm ginger

Other seasonings:
- 2 tablespoons of tamarind water
- 1 tablespoon brown sugar comb
- 1/2 teaspoon salt
- 1/2 teaspoon pepper powder
- 3 tablespoons of sweet soy sauce
- 1 tablespoon vegetable oil

Complementary:
- Chili sauce, soy sauce

How to make:
1. Mix all the spices, then coat them evenly on the pieces of meat. Pierce the flesh with a skewer. Leave in the refrigerator for about 1 hour to allow the flavors to infuse.
2. Heat the grill pan, then grill the meat while occasionally brushing the spices (it can also be burned with charcoal).
3. Lift and serve the satay with a compliment.

3. Special Pindang Kudus

    Material:
- 400 grams of beef and beef
- 1 tablespoon of brackish (meat tenderizer)
- 3 bunches of young so
- 1 pack of liquid coconut milk

Spices:
- 4 pieces of lime leaves
- 2 sticks of lemongrass
- 1 bay leaf
- 1 segment of galangal
- Sugar, salt, and flavoring
- Pepper, coriander, and cumin powder
- Oil and water

Ground spices:
- 7 grains of shallots
- 5 cloves of garlic
- 3 grains of Kluwek
- 3 candlenuts
- Ginger, meeting lock, turmeric, and kencur

How to make:
1. Cut the beef and beef patties, then add the brackish. Squeeze and pierce the meat with a fork. Then cover and let stand for 30 minutes (after that, wash thoroughly).
2. Blend the ground spices, and add water. Heat the oil, stir-fry the ground, and compile spices until fragrant, then add the meat, coconut milk, and water. Keep about 30 minutes.
3. Finally, add the soy leaves soaked in warm water. Serve with fried onions