What is a good recipe for Indonesian beef rendang?!
What is a good recipe for Indonesian beef rendang?
I want to impress my husband but cant find a recipe in english. Help please.
Additional Details1 week ago
He is Javanese. I love this dish and my previous attempt didn't turn out so well.
Answers:
1 week ago
He is Javanese. I love this dish and my previous attempt didn't turn out so well.
Cool! Is your husband Indonesian? Which ethnic group?
Let me try and refresh my memory *wishes mom were here* I'm a Padang girl and its mandatory for me to know this. (Padang is Matrilinnear-mother lineage))
6-8persons
Ingredients:
1 kg beef (preferably lean)
2 ltr coconut milk (buy canned in ethnic shops in downtown or chinatown) or from 3 coconuts manually cut, grated and squeezed from.
1 lemon grass, crush (bruise)
1 tumeric leaf
5 lime leaves, (tied up with tumeric leaf)
Pasted ingredients:
12-20 red chilli peppers, grinded
6 shallots (red onions)
3 garlic
1 cm ginger
5 cm ginger plant
salt as prefered
How to cook:
Boil coconut milk with tumeric leaf, lime leaf and lemon grass. Make sure to keep mixing it or else the coconut milk would break and will not cook into the desired paste form. After the coconut milk has turned to complete boil, insert the pasted ingredients, cook until it boils up again then lower the heat.
Insert the cut meat (3x3x3cm) and keep mixing evenly so it cooks evenly also.
With medium heat, keep cooking the meat until the coconut milk becomes thick and pastey in texture and until the meat becomes tender.
Note: In order to get a better aroma usually the pasted ingredients are wok fried with 2 tbsp of vegetable oil, then the meat (until the juices come out), then finally the coconut milk. <-- this is how mom does it.
Note: Rendang is eaten as a side dish next to a plate of hot freshly cooked rice.., the more often it is heated up the better it tastes. Some Padang (west sumatera) Rendangs become really tough like beef jerky, and the paste really blended with the meat stock so just the paste could be eaten with rice. Rendang can last long, as long as you keep re-heating it in a low heat until boil.
*enjoy*
Source(s):
utensils:
-a wide wok, perhaps 50cm in diameter.
-apron, you don't want to ruin your dress with splatters containing tumeric, coz the stain is a killer.
-energy, because the time needed to cook the meat and coconut milk until it forms a paste might take several hours. My poor mom usually brings a chair or stool to sit on while mixing.
*hope you can get the ingredients needed*
*hope you succeed in making it and your husband will love you even more*
There are many recipes on the net, just search for them.
Example:
http://www.recipecottage.com/asian/beef-...
and
http://www.wingyipstore.co.uk/recipe.php...
Beef Rendang
500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2? cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.
Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil.
Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.
Put in to food processor and make paste:
4 shallots, 2 cloves garlic, fresh ginger 1 inch or ginger powder 1 tsp, 1 red bell pepper or 3 red anehim pepper, fresh tumeric .5 inch or .5 tumeric powder. Sautee that paste and 3 salam leaves (indonesian bay leaves) until smell good. Put 1lb cube beef in to the mixture until they mix all togheter. And the add the coconut milk. bring to boil and then simmer for about 15-30 minutes. Do not boil to long as the beef will be hard.