Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, beef rendang - indonesian. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Beef Rendang - Indonesian is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Beef Rendang - Indonesian is something which I have loved my whole life.
Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat. Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric.
To get started with this particular recipe, we must prepare a few components. You can have beef rendang - indonesian using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Beef Rendang - Indonesian:
- Get 500 gr beef (I used shin beef) - cut big square (I used 250 on purpose)
- Take 400 ml coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier)
- Prepare 400 ml coconut milk mix to 400ml water. This to make 800ml light coconut milk
- Get 3 kafir limes leaves (dont use the stem)
- Take 3 bayleaves (I only used 2 as we dont have in the house)
- Get 1 lemongrass cut into 3
- Get 1 turmeric leaves (omit if you dont have)
- Make ready 1 tbsp brown sugar (I used our palm sugar - gula jawa)
- Prepare 1 tsp tamarind paste (if you used seed one, mix in water)
- Take 5 tbsp coconut oil (or any) - add if need it
- Take as needed Salt (last)
- Get 1 Knorr beef cube
- Make ready 1.5 tsp white pepper
- Take Optional: Rendang paste - I used Indofood brand
- Take To blends in food processor with 1 tbsp oil:
- Make ready 10 Red chillies (30 gr) - cut/slice
- Prepare 5 Thai red chilies
- Get 3-4 shallot - cut
- Get 4-5 garlic
- Prepare 2 cm ginger
- Make ready 1 tsp galangal mince
- Make ready 1 tsp corriander seed/powder
- Prepare 1/2 tsp nutmeg powder
- Get 1/2 tsp turmeric powder
- Make ready 2-3 candlenut (omit if you dont have)
Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Beef Rendang is an Indonesian beef curry that epitomises everything I love in a South East Asian food. Like a delicious Malaysian Beef Curry, meltingly tender meat, intense rich sauce and a delectably complex flavour - the beef rendang delivers top marks in all categories. Featured in: Capturing The Heat And Crunch Of Indonesian Cooking.
Instructions to make Beef Rendang - Indonesian:
- In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes)
- In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes.
- Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass.
- Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off.
- Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender).
- Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred
- Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning.
- This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring.
- You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes.
- After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;)
- The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless.
Like a delicious Malaysian Beef Curry, meltingly tender meat, intense rich sauce and a delectably complex flavour - the beef rendang delivers top marks in all categories. Featured in: Capturing The Heat And Crunch Of Indonesian Cooking. Indonesian Beef Curry This Indonesian beef curry recipe will show you how to make a Rendang curry (as it is known in Indonesia). This beef Rendang recipe is not only very easy to make, but it does produce an absolutely delicious beef curry, as the beef is slow cooked in coconut milk. OK, so it is not quick to make, but it is worth the wait.
So that’s going to wrap this up for this special food beef rendang - indonesian recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
