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.

Nasi Goreng

Nasi Goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across Indonesia and this salted dried rice taste is very rich and very crispy.
Nasi goreng has been called the national dish of Indonesia, though there are many other contenders. There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.^[3]
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.

Nasi Goreng Ingridients

• 400g (2 cups) long-grain white rice
• 1 tbs vegetable or peanut oil
• 2 (about 275g) chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
• 1 175g pkt shortcut bacon (Primo brand), thinly sliced crossways
• 5 eschalots (French shallots), thinly sliced
• 2 garlic cloves, thinly sliced
• 1 carrot, finely diced
• 1 celery stick, trimmed, finely diced
• 200g small cooked peeled prawns
• 40g (3/4 cup) loosely packed finely shredded Chinese cabbage
• 80g bean sprouts
• 2 tbs bought fried shallots (Maesri brand)
• 2 tbs kecap manis
• 1 tbs soy sauce
• 4 eggs  

In Sydney, nasi goreng could be find anywhere at south east asia restaurant, one of them is at Mamak restaurant which is a malaysian restaurant.
There are many types of nasi goreng, which as chicken, beef, lamb, fish, crazy fried rice. Usually, crazy fried rice is very spicy that could make you sweat a lot.