Meat Rendang. Authentic beef rendang recipe from Minangkabau, Indonesia. Rendang is an Minangkabau spicy meat dish and Malay dish originating from West Sumatra, Indonesia. Rendang has spread across west sumatra to the cuisines of neighbouring Southeast.
Caramelized spicy beef curry is savory enough to get to the top of the The name rendang refers to the traditional Malay spicy meat dish often named caramelized beef curry. Rendang is a "dry" meat curry from west-central Sumatra in Indonesia. Rendang Daging. (Indonesian beef simmered in coconut milk). You can have Meat Rendang using 24 ingredients and 4 steps. Here is how you cook it.
Ingredients of Meat Rendang
- Prepare of A. 1.8 kg Meat – sliced or cubed.
- It’s of B. Toasted Coconut Paste @ Kerisik.
- It’s 2 C (175 g) of fine desiccated coconut.
- Prepare of C. Blended Paste.
- You need 1 of large brown onion.
- You need 1/2 of large red onion.
- Prepare 6 of garlic.
- Prepare 1/2 C of sliced lemon grass (use white part).
- You need 1/4 C of candlenuts.
- It’s 4 inches of galangal – sliced.
- Prepare 2 inches of ginger – sliced.
- Prepare of D. Other spices.
- Prepare 3 tbsp of chili paste.
- Prepare 2 tsp of turmeric powder.
- Prepare 2 tsp of cumin powder.
- Prepare 2 tsp of fennel powder.
- You need 1 tbsp of coriander powder.
- Prepare 1 of small piece/slice of tamarind peel.
- It’s of E. Seasoning.
- You need 1 Can of Coconut Cream (Ayam Brand).
- Prepare 1-2 tbsp of sugar.
- It’s 2 tsp of chicken seasoning powder (we use Knorr).
- You need to taste of Salt.
- It’s 3-4 tbsp of thinly sliced young turmeric leaves.
Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste That's because Beef Rendang was originally created as a method of preserving meat. Beef Rendang – the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. It's a dish that takes patience, but it's quite easy and is well worth every minute spent.
Meat Rendang instructions
- 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..
Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken. Rendang is a traditional Asian dry curry, originally concocted to tenderise and disguise tough cuts of meat. The secret behind great Rendang is the gravy, consisting of spices like coriander, cinnamon. Rendang is one of the most flavorful curries in the world. If you're a curry fan, it's a must-try.
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