Rendang

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.Rendang is also commonly served among the Malay community in Malaysia, and is also popular in Singapore, Brunei, the southern Philippines and southern Thailand. Rendang is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: 'West Sumatran caramelized beef curry'. In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their 'World’s 50 Most Delicious Foods (Readers' Pick)' list. Rendang have rich flavor, and spicy and very oily because of the other ingridients. But the meat is very tender because of slow cook.

Rendang Ingridients

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

1 teaspoon salt

1 teaspoon ground coriander seed

1/4 teaspoon ground turmeric

1 inch ginger roughly chopped

4 large cloves garlic roughly chopped

4 large shallots roughly chopped (about 7 ounces)

chili pepper flakes to taste (I used about 3 tablespoons)

2 tablespoons vegetable oil

2 pounds beef shanks or shortribs cut into large cubes

2 stalks lemongrass white part only, smashed

4 kaffir lime leaves

1 inch galangal sliced into coins

2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk

1 tablespoon palm sugar brown sugar can be substituted

- See more at: http://norecipes.com/blog/beef-rendang-recipe/#sthash.ZAaXEEdY.dpuf

500 g beef
4 cups coconut milk (made from 1 coconut if using freshly granted coconut)
2 bay leaves (Indonesian usually use Salam leaves)
2 kaffir lime leaves
3 cardamom pods, bruised
1 stalk lemongrass
2 fresh turmeric, leaves (optional)
4 cm cinnamon sticks
4 red chilies, sliced (you can add more if you wish)
1/2 teaspoon salt
1/2 teaspoon sugar or 1/2 teaspoon brown sugar
8 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
3 cm ginger
3 cm galangal, peeled and sliced (laos)
1/2 teaspoon black peppercorns, crushed
2 cm turmeric

Instruction:

1 Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
2 Cut the beef into small but thick slices square.
3 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. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
4 Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
5 Serve with warm Basmati or Jasmine plain rice.