Rendang
is one of the famous Indonesian cuisines. It's originally from Padang, West
Sumatra. Most people like this food because of its unique and distinctive
taste. It contains beef mixed with coconut cream and some seasoning. Like other
Southeast Asian food, this cuisine also uses typical Southeast Asian spices. If
you live outside Southeast Asia, don't worry, you can easily find the seasoning
at the Asian grocery. So what things do you need to make it on your own? Check
this out!
Ingredients:
100
grams of beef shank ( chop into medium cubes)
2
liters of thin liquid coconut cream (mix a lumpy coconut cream with water up to
2 liters)
4
kaffir lime leaves
2 cm
of dried yellow mangosteen
2
stalks of lemongrass (white part only, smashed)
Spices:
6
cloves of garlic
250
grams of shallot
350
grams of large-red chili pepper
0,5
teaspoon of nutmeg powder
1
teaspoon of cumin
25
grams of fresh ginger
25
grams of galangal
25
grams fresh turmeric
2
teaspoons of salt
0,5
tablespoon of coriander
5
candlenuts
Steps
1. Grind all spices such as
garlic, shallot, chili, nutmeg, cumin, ginger, galangal, turmeric, salt, and
candlenut altogether by using a mortar and pestle manually or simply using a
blender. You can use either one based on your preference. For faster and
smoother results it's recommended to use a blender instead. But if you want to
get a more delicious taste, better to use a mortar and pestle.
2. Prepare a medium or large pan.
Pour some oil into the pan and heat the oil. Add all spices that have been
ground and saute it until fragrant.
3. Put cube beef pieces into the
pan.
4. Then add the coconut cream,
lemongrass, yellow mangosteen, kaffir lime leaves, and turmeric into the pan.
Stir it gently for 30 minutes until the coconut cream boiled and blended
perfectly.
5. Turn down the heat to
medium-low. Continue to stir the rendang periodically and simmer for 2-3 hours
until the meat is very tender.
6. Once the meat is tender, there
should be quite a bit of oil and spices sauce left. At this point, you still
need to stir the rendang constantly for about 30 minutes to evaporate as much
liquid as you can without burning the meat.
7. When there is almost no sauce
left and the meat has turned brown therefore your rendang is done and ready to
be served.
8. For more delicious rendang you
can let it sit overnight so the flavors can distribute deeply into the meat.
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