Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, beef rendang - indonesian. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Moist beef rendang is cooked much shorter than dry beef rendang. The cooking process ends when the coconut milk becomes a thick gravy of the rendang. Moist rendang is more popular in neighboring countries- Malaysia, Singapore, Brunei, and southern Thailand. Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
Beef Rendang - Indonesian is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Beef Rendang - Indonesian is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook beef rendang - indonesian using 25 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Beef Rendang - Indonesian:
- Take 500 gr beef (I used shin beef) - cut big square (I used 250 on purpose)
- Take 400 ml coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier)
- Prepare 400 ml coconut milk mix to 400ml water. This to make 800ml light coconut milk
- Make ready 3 kafir limes leaves (dont use the stem)
- Take 3 bayleaves (I only used 2 as we dont have in the house)
- Make ready 1 lemongrass cut into 3
- Take 1 turmeric leaves (omit if you dont have)
- Make ready 1 tbsp brown sugar (I used our palm sugar - gula jawa)
- Get 1 tsp tamarind paste (if you used seed one, mix in water)
- Get 5 tbsp coconut oil (or any) - add if need it
- Make ready as needed Salt (last)
- Get 1 Knorr beef cube
- Make ready 1.5 tsp white pepper
- Prepare Optional: Rendang paste - I used Indofood brand
- Make ready To blends in food processor with 1 tbsp oil:
- Make ready 10 Red chillies (30 gr) - cut/slice
- Get 5 Thai red chilies
- Prepare 3-4 shallot - cut
- Make ready 4-5 garlic
- Take 2 cm ginger
- Prepare 1 tsp galangal mince
- Prepare 1 tsp corriander seed/powder
- Get 1/2 tsp nutmeg powder
- Make ready 1/2 tsp turmeric powder
- Make ready 2-3 candlenut (omit if you dont have)
Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it. I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender.
Instructions to make Beef Rendang - Indonesian:
- In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes)
- In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes.
- Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass.
- Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off.
- Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender).
- Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred
- Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning.
- This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring.
- You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes.
- After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;)
- The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless.
I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. Featured in: Capturing The Heat And Crunch Of Indonesian Cooking. Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.
So that is going to wrap this up with this exceptional food beef rendang - indonesian recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
