rusydi-rendang-7 At t=2h 40m: The coconut milk is adsorbed perfectly, leaving the residue and some cooking oil. The cooking oil fries the meat surface and breaks some of carbon-carbon bondings that help to prevent the decomposition. Post author By febdian RUSYDI Post date 2014-July-28 No Comments on rusydi-rendang-7 By febdian RUSYDI a physicists, a faculty, a blogger. View Archive → Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website This site uses Akismet to reduce spam. Learn how your comment data is processed.