Cookbook:Rendang (Indonesian Beef and Coconut Stew)
| Rendang (Indonesian Beef and Coconut Stew) | |
|---|---|
 | |
| Category | Meat recipes |
| Servings | 10 |
| Time | 180 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Indonesia
Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself.
Ingredients
editSpice paste
edit- 2 cloves garlic
- 4 shallots
- 25 g ginger
- 15 g turmeric
- 75 g young galangal
- 1 tbsp ground fresh red chile pepper
- 1 tsp pepper
- ½ pod dried nutmeg
- 2 candlenuts
- ½ tbsp salt
- 1 tbsp gula jawa (Indonesian palm sugar)
Stew
edit- 1 kg beef, cut into big cubes to make 20 pieces
- 4 lime leaves
- 1 stalk lemongrass
- 2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut
Procedure
edit- Using a food processor, grind together all the ingredients for the spice paste.
- Marinate meat with the spice paste for at least 1 hour.
- Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.
- Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.
- Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
- Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
- Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
- Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce.