Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.
Rendang is a spicy meat dish the which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial Occasions and to honor guests. Also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is Traditionally prepared by the Indonesian community during festive Occasions. Culinary expert rendang Often describe as: ‘West Sumatra caramelized beef curry’. Though rendang is Sometimes described as being like a curry, and the name is applied to curried meat Sometimes dishes in Malaysia, authentic rendang is nothing like a curry. In 2011 an online poll by 35.000 people held by CNN International chose Rendang as the number one dish of Their ‘World’s 50 Most Delicious Foods’ list.
Rendang kambing, a dish cooked with coconut milk (Photo credit: Wikipedia)
- 1 kg beef or buffalo, a square cut into about 20 pieces, preferably beef.
- 4 lime leaves
- 1 stalk lemongrass
- 2 liter thick coconut milk from 1 coconut big old
- Spices that are:
- 2 cloves garlic
- 4 pieces of red onion
- 25 grams of ginger
- 15 grams of turmeric
- 75 grams of young galangal
- 1 Tbsp. ground pepper or to taste
- 1 tsp. pepper
- ½ nutmeg
- 4 pieces of hazelnut
- ½ tbsp. salt
- 1 Tbsp. granulated sugar
How to make Rendang:
- Marinate the meat with the spice paste for at least 1 hour
- Cook the coconut milk in a skillet over medium heat, stirring occasionally until the coconut oil from floating on the surface (at least 20 minutes) and set aside
- Into a large frying pan, put the meat with spices and coconut milk as much as 300 cc (until the meat submerged)
- Insert the bay leaves and lemon grass leaves, and cook over medium heat, stirring, stirring until half of evaporated milk
- Pour another 100 cc coconut milk and stir until all the water evaporates in coconut milk
- Continue stirring and add the remaining coconut milk, about 100 cc for all castings.
- Cook until the meat becomes tender (at least 1 ½ hours) and until all water evaporates in the coconut milk and spices rendang so.
Tips: This recipe can also be used to make rendang beef liver, chicken rendang, rendang Eggs