Rendang
User Reviews
5.0
                                            
                                            3 reviews
                                        
                                    
                                        Excellent
                                    
                                - 
                        Prep Time
20 mins
 - 
                        Cook Time
3 hrs
 - 
                        Total Time
3 hrs 20 mins
 - 
                        Servings
6 people
 - 
                        Course
Main Course
 - 
                        Cuisine
Asian, Indonesian
 
																									Rendang
															
																
																Report
															
														
																												
													Rendang is a kind of Indonesian beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.
                                        Share:
                                        
                                    
                                Ingredients
- 3 lb beef , cut into chunks
 - 5 tablespoons oil
 - 2 cups coconut milk
 - 5 tablespoons Kerisik (grated coconut), toasted and crushed (optional)
 - 2 tablespoons pure tamarind extract
 
Whole spices
- 1 cinnamon stick
 - 5 cloves garlic
 - 3 star anise
 - 4 green cardamom pods
 
Whole spices (dry roasted and then ground into powder)
- 1 tablespoon fennel seeds
 - 1 tablespoon cumin seeds
 - 1½ tablespoon coriander seeds
 
Wet Paste
- 3 talks lemongrass (white part only), thinly sliced
 - 1 (2-inch) piece galangal
 - 1 (1-inch) piece ginger
 - 10 shallots
 - 1 (2-inch) piece turmeric root
 - 6 leaves kaffir lime , finely chopped
 - 6 cloves garlic
 - 10 red hot chili peppers , soaked and seeded
 - salt
 - palm sugar (to taste)
 
Equipment
- food processor
 
Instructions
- Mix all the wet paste ingredients in a blender or food processor.
 - In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
 - Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
 - Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
 - Add the dry ground spices to the pan and mix with the wet paste.
 - Fry for about 5 minutes, being careful not to burn the mixture.
 - Add the meat, coat with paste and fry for about 1 minute.
 - Add the coconut milk. Bring to a boil then reduce heat to low.
 - Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
 - Add kerisik (optional) and tamarind and simmer for another 20 minutes.
 - Add salt and palm sugar to taste
 
                    Genuine Reviews
                    
                
                
                User Reviews
Overall Rating
5.0
                                                
                                                3 reviews
                                            
                                        
                                            Excellent
                                        
                                        
                                Other Recipes