Meat Rendang. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries.
It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat. Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. You can cook Meat Rendang using 24 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Meat Rendang
- Prepare of A. 1.8 kg Meat – sliced or cubed.
- You need of B. Toasted Coconut Paste @ Kerisik.
- It’s 2 C (175 g) of fine desiccated coconut.
- It’s of C. Blended Paste.
- It’s 1 of large brown onion.
- Prepare 1/2 of large red onion.
- You need 6 of garlic.
- Prepare 1/2 C of sliced lemon grass (use white part).
- You need 1/4 C of candlenuts.
- Prepare 4 inches of galangal – sliced.
- It’s 2 inches of ginger – sliced.
- Prepare of D. Other spices.
- You need 3 tbsp of chili paste.
- It’s 2 tsp of turmeric powder.
- You need 2 tsp of cumin powder.
- You need 2 tsp of fennel powder.
- Prepare 1 tbsp of coriander powder.
- You need 1 of small piece/slice of tamarind peel.
- Prepare of E. Seasoning.
- Prepare 1 Can of Coconut Cream (Ayam Brand).
- You need 1-2 tbsp of sugar.
- It’s 2 tsp of chicken seasoning powder (we use Knorr).
- It’s to taste of Salt.
- It’s 3-4 tbsp of thinly sliced young turmeric leaves.
Together with homemade coconut butter and a load of spices, the dish is a delicious affair. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Rendang is originally a dish from the Minangkabau ethnic group but it is also made by the Malays in Malaysia, Singapore, in the south of the Philippines and in Brunei.
Meat Rendang step by step
- A – Slice or cube meat and wash in hot water for few minutes. Keep aside. B – Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste..
- Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside..
- Cooking the rendang – in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes..
- Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice..
Rendang is a sort of beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish. Beef Rendang Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. Rendang sapi (beef rendang) is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil.