Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, meat rendang. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore. Origins of Rendang Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one.
Meat Rendang is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Meat Rendang is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have meat rendang using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Meat Rendang:
- Prepare A. 1.8 kg Meat - sliced or cubed
- Make ready B. Toasted Coconut Paste @ Kerisik
- Make ready 2 C (175 g) fine desiccated coconut
- Take C. Blended Paste
- Get 1 large brown onion
- Get 1/2 large red onion
- Take 6 garlic
- Prepare 1/2 C sliced lemon grass (use white part)
- Prepare 1/4 C candlenuts
- Take 4 inches galangal - sliced
- Make ready 2 inches ginger - sliced
- Make ready D. Other spices
- Get 3 tbsp chili paste
- Get 2 tsp turmeric powder
- Get 2 tsp cumin powder
- Get 2 tsp fennel powder
- Make ready 1 tbsp coriander powder
- Make ready 1 small piece/slice of tamarind peel
- Prepare E. Seasoning
- Prepare 1 Can Coconut Cream (Ayam Brand)
- Take 1-2 tbsp sugar
- Get 2 tsp chicken seasoning powder (we use Knorr)
- Make ready to taste Salt
- Get 3-4 tbsp thinly sliced young turmeric leaves
To say it's extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices.
Steps to make Meat Rendang:
- 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.
Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. 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.
So that’s going to wrap this up with this special food meat rendang recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
