I don’t remember if I’ve had posted this dish or not. Anyway since I haven’t been posting anything in here yet for quite a long period so I decided to re-post this recipe again.
Rendang is one of famous and popular dish in Indonesia. It is a traditional dish of West Sumatra. My father is from Padang, West Sumatra, so I was introduced to this dish since I was little. When Lebaran or Idul Fitri (end of Ramadhan) comes, rendang is eaten with lemang (glutinous rice cooked in coconut milk inside segments of bamboo).
Originally this recipe I got it from my friend’s mother-in-law and since then I always use this recipe. The spicing is very simple and it has always given me good result. Rendang can be made with other meat besides the traditional beef. My brother in law tried it with kangaroo. Mostly the ingredients are fresh, except for the coconut milk and desiccated coconut. If you can be bothered you can find the whole fresh coconut either in the market or sometimes Wollies has it too. I have tried instant rendang that you can find in big supermarket or small delicatessen but I have to say that the flavour is far from the real thing. Making rendang from scratch though time consuming but it’s easy and doesn’t need constant attention. Basically the meat is cut into chunky cubes then boiled in the large pots, not in the water but in spiced coconut milk, which slowly penetrated the meat and give it a delicious flavour.
- 6 shallots
- 4 cloves of garlic
- 10 big chillies and 5 small chillies ( it can vary depends on how spicy you’d like)
- 2cm ginger
- 2cm turmeric root ( or 1 tsp ground turmeric)
- 1 tsp chopped galangal ( or 1/2 tsp ground galangal)
- 2 lemongrass stem, crushed
- 4 kafir lime leaves
- 1 kg beef diced ( or you can used chuck steak and cut into cubes of about 2 cm)
- 150 gr desiccated coconut, light fry without oil, until it browns, be careful not to burn it.
- 400 gr coconut milk (Ayam Brand is the best brand)
Put shallots, garlic, chillies, ginger, turmeric, galangal in a blender and puree until smooth. Heat oil in a large saucepan and cook this paste just about 2 minutes then add the meat, stir the contents of the pan and covered until the meat get juicy. Add the lemongrass and kafir lime leaves, and the desiccated coconut and mixed altogether. Then add the coconut milk and stir for 2 or 3 minutes. Reduced heat, cook for 45 minutes, cover, stirring occasionally. Add salt and pepper to taste. From now on the rendang needs to be stirred frequently. When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil more less completely absorbed by the meat. Serve hot with rice.