Probably some of you already knew about this dish. It’s the most delicious food in the world in 2011 and you can read more about that here.
There are tons of different recipes of rendang out there. But everyone cook it in the same way. Cook it for at least 3 hours with low heat until the coconut milk evaporated. Actually some of the best rendang in Indonesia cooked in traditional way. They use giant wok and charcoal and cook it over night. You need to stir it every 10 to 15 minutes too, very fun right? 😛
Rendang might look like a dry curry. But when you give it a bite, it doesn’t taste like it needs more sauce to make it taste better. Because the way its cooked for few hours, it gives you that succulent, tender and melt-in-your-mouth feeling. Perfectly fine if you want to eat it with rice only.
I don’t really remember where I got this recipe from, it has been a while. And I always use it since then. I recommend you to make this spicy (to your taste), because it supposed to be like that. But I couldn’t do it here, since hubby and daughter can’t take spicy food. And if you planning to make this, I suggest you should make at least with 1 kg of beef, because of the time you’ll use to make this dish. If you make a lot, you can of course store in the fridge up to 5 days and months in the freezer.
1 kg good quality beef
3 cans coconut milk
50g chili paste (you can reduce the amount, but I recommend not to skip the chili)
5 tsp coriander seed
100g galangal (50 for paste, 50 crushed)
3 tbsp garlic paste
50g fried onion
30g palm sugar
3 lemon grass, crushed
7 lime leaves
3 bay leaves
salt and pepper
– Cut beef into big chunks, sed aside.
– In a food processor, mix and blitz chili paste, coriander seed, galangal, ginger, garlic paste and fried onion.
– Get a fairly large pot, add 5 tbsp oil and saute the paste until fragrance.
– Add lemon grass, all the leaves, and palm sugar.
– Add beef in. Stir until the colour changed. Then add coconut milk.
– Cook for 3 to 4 hours or until the coconut evaporated. Stir once in a while.
– Serve with warm rice.
note: remember, there are lots of different recipes out there and this one is the one I always make all the time and I can get the ingredients here.