rendang
Next Dish: Waterzooi
Rendang is a spicy meat dish that originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. It is prepared by slowly cooking meat (commonly beef) in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies until the liquid has evaporated. This process can take up to several hours, resulting in meat that is tender and flavorful. Rendang is traditionally served during festive events such as weddings, Eid al-Fitr and Eid al-Adha.
Recipe
Ingredients:
1 kg beef (shank), cut into 4 cm pieces
2 cans of coconut milk (800 ml)
2 lemongrass stalks, bruised
6 kaffir lime leaves
2 turmeric leaves (optional)
2 teaspoons of tamarind paste
2 teaspoons of salt
2 teaspoons of sugar
2 tablespoons of cooking oil
Spice paste:
10 shallots
6 cloves of garlic
15 dried chillies, soaked in warm water
5 fresh red chillies
5 candlenuts
3 cm piece of ginger
3 cm piece of galangal
1 teaspoon of turmeric powder
1 teaspoon of ground coriander
Instructions:
Blend all the spice paste ingredients in a food processor until smooth.
Heat the cooking oil in a large pot, add the spice paste, bruised lemongrass, kaffir lime leaves, and turmeric leaves. Sauté until fragrant.
Add the beef to the pot and cook until it changes color.
Add the coconut milk, tamarind paste, salt, and sugar. Stir well.
Simmer on low heat, stirring occasionally, until the meat is tender and the sauce has thickened. This could take up to 3 hours.
Adjust the seasoning with more salt or sugar if needed.
Serve the rendang with steamed rice.