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Rendang

Prep Time30 minutes
Cook Time5 hours
Course: dinner, Main Course
Cuisine: Asian, Indonesian
Keyword: indonesia, indonesianfood, padang, rendang
Servings: 10 portions
Author: Suci Bakri
Cost: €50 - €60

Equipment

  • 1 Large wok
  • 1 Sharp knife
  • 1 Cutting Board
  • 1 Blender
  • 1 Pestle and mortar or use a food processor for the coconut

Ingredients

  • 2½ kg Beef Preferably less fat meat for its authentic firmer texture
  • 1 liter Coconut milk
  • 1 liter Coconut cream
  • 4 pcs Lemon grass Smashed and knot (use 2pcs for big ones)
  • 3 cm Galangal Smashed
  • 12 pcs Kefir lime leaves
  • 10 pcs Salam leaves
  • 2 pcs Turmeric leaves
  • 3 pcs Star anise
  • 2 pcs Cinnamon sticks
  • 5 pcs Cloves
  • 5 pcs Cardamom
  • 2 tbsp Beef bouillon powder
  • 1 tsp Salt adjust for your preference
  • 1 tsp White pepper
  • 1 block Javanese brown sugar It's around 30gr - 50gr

Mix in a blender (you can adjust the spiciness level to your liking. I cook for Dutch people so I didn’t make it very spicy)

  • 300 gr Big red peppers
  • 15 pcs Shallots
  • 12 cloves Garlic
  • 3 cm Galangal
  • 3 cm Ginger
  • 8 pcs Kemiri nuts
  • 100 ml Water or oil

Powdered spices

  • 2 tbsp Coriander powder
  • 1 tbsp Nutmeg powder
  • 1 tsp Cumin powder

Krisik (Toasted coconut)

  • 300 gr Shredded coconut
  • 50 ml Neutral oil if you use food processor

Instructions

Krisik (Toasted coconut)

  • Add the shredded coconut in a pan and toast it until golden brown. Keep on stirring it, so the coconut will toast evenly.and pound it in a pestle and mortar until it’s oily and creamy.
  • Once the coconut is toasted with a darker brown color, transfer it into a pestle and mortar. Pound the toasted shredded coconut until it becomes oily and creamy. You can alternate it by blend it in a food processor with 50ml oil until it becomes softer and creamy.

Blended Spice

  • Cut all the blended spice ingredients into smaller chunks and add them to a blender. I used a hand blender, but you can use any blender.
  • Blend until everything is smooth and add in all the powdered ingredients. Blend one more time until everything is well combine and smooth.

Cooking time!

  • Cut the meat into big chunks about 3-4cm. Clean the beef cuts with a runny cold water, set aside.
  • In a large pre-heated wok, pour in the blended spices (I didn't use oil, but you can if you prefer). Add in the smashed lemon grass, smashed galangal, kefir lime leaves, salam leaves, star anise, cinnamon sticks, cloves, cardamom, and stir until well combine.
  • Once the aroma comes out, add in the Krisik (the blended toasted coconut), stir until well combine.
  • Add in the beef chunks into the sautéd mixture and stir gently until the sauce covering the meat.
  • Next, pour in the coconut milk and coconut cream and add in the brown sugar. Stir again until everything well combine and cook in a low heat for about 3-5 hours (the cooking time is depending on the type of meat you are using or the thickness of the meat and the amount of meat you are cooking, so be patient! ;))
  • Bring the mixture to a gentle simmer, stirring occasionally. As the rendang cooks, the liquid will reduce, and the coconut milk will thicken, turning into a rich, dark sauce that coats the beef.
  • Continue to cook the rendang until the sauce has almost completely evaporated, and the oil has separated. The beef should be tender and coated in a thick, aromatic sauce. This final stage of cooking is what gives rendang its signature deep, caramelized flavor.
  • Serve the rendang with steamed rice, and enjoy!!!! ;)