Ingredients :

·    Heart = 1 of ½ kg
·    Coconut Milk (from 3 ½ of coconuts) = 16 glasses

The spice :

·    Rough-skinned citrus fruit leaves = 1 piece
·    Serai (Lemon Grass) = 1 piece. (Serai is a kind of grass plant that his leaves were long like the tall grass, was used as the kitchen spice to make food smelled good)
·    Turmeric leaves = 1 piece
·    Acid kendis = 2 piece

The spice that was refined :

·    Candlenuts = 2 piece
·    Garlic = 6 fangs
·    Shallot = 10 fangs
·    Red chili rolled = 2 spoons
·    Ginger = 1 part
·    Galingale = 1 part
·    Salt = adequate

Methods :

·    Cut to the piece Heart to four sided but don't be too thin, afterwards washed through to clean
·    Make all the spices soft. Except the turmeric leaves, lemon grass, acid kendis and rough-skinned citrus fruit leaves
·    Prepare the wok and boiled all the spices
·    Stirred continually coconut milk did not break. If already thick and went out its oil, put the Heart
·    Stirred again slowly so that the heart is not destroyed, cooked with middle fire
·    If you wanted Heart Rendang (Rendang Hati) with the blackish colour, cooked with small fire