Rendang is a traditional Indonesian dish known for its rich and fragrant flavors. It is a slow-cooked meat dish, usually beef, in a thick and spicy coconut-based sauce. Here's a recipe to make Rendang:
Ingredients:
1-1 kg beef, cut into cubes
2-2 cans (13.5 oz each) coconut milk
3-4 stalks lemongrass, bruised
4-4 kaffir lime leaves
5-4 tablespoons oil
6-4 tablespoons Rendang curry paste (available in stores or homemade)
7-2 tablespoons tamarind paste
8-2 tablespoons palm sugar or brown sugar
9-1 teaspoon salt (or to taste)
10-1 cup water
Rendang Curry Paste (can be prepared in advance):
1-8 shallots, roughly chopped
2-6 cloves of garlic, roughly chopped
3-4 red chilies, deseeded and roughly chopped
4-2-inch piece of ginger, roughly chopped
5-2-inch piece of galangal, roughly chopped
6-2 teaspoons ground turmeric
7-1 teaspoon ground coriander
8-1 teaspoon ground cumin
9-1/2 teaspoon ground cinnamon
10-1/2 teaspoon ground nutmeg
Step-by-Step Process:
Prepare the Rendang curry paste (if not using store-bought):
Place all the ingredients for the curry paste in a blender or food processor.
Blend until a smooth paste is formed. Set aside.
Heat oil and sauté the curry paste:
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the Rendang curry paste to the pot and sauté for about 5 minutes until fragrant.
Add beef and spices:
Add the beef cubes to the pot and stir well to coat them with the curry paste.
Add the lemongrass stalks, kaffir lime leaves, tamarind paste, palm sugar, salt, and water. Stir to combine.
Simmer and cook:
Pour in the coconut milk and stir everything together.
Reduce the heat to low and let the Rendang simmer uncovered for about 3-4 hours, stirring occasionally.
As the sauce thickens and reduces, stir more frequently to prevent it from sticking to the bottom of the pot.
Continue cooking until desired consistency:
The Rendang is ready when the meat is tender and the sauce has thickened to a rich and dark brown color.
Adjust the seasoning if needed, adding more salt or sugar according to your taste preference.
Serve:
Remove the lemongrass stalks and kaffir lime leaves from the Rendang.
Serve the Rendang hot with steamed rice or traditional Indonesian accompaniments like Nasi Lemak or Ketupat.
Enjoy the aromatic and flavorful Rendang!
Note: Rendang is a dish that gets better with time. It is often enjoyed the day after cooking when the flavors have had more time to develop. Leftover Rendang can be refrigerated and reheated, allowing the flavors to intensify even further.
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