Rendang
Rendang is a fried meat or dry curry made of meat stewed in coconut milk and spices, widely popular across Brunei, Indonesia, Malaysia, Singapore, and the Philippines, where each version is considered local cuisine. It refers to both a cooking method of frying and the dish cooked in that way.
Yield: 6 people
Calories: 660kcal
Materials
- 1 kg lean beef steak
- 1 whole head of garlic
- 100 gram shallots
- 100 gram lengkuas (ginger)
- 3 bruised lemongrass stalk only the white part
- 2 bay leafs
- 2 kaffir lime leaf
- 2 tsp sambal powder
- 1 kg onions
- 3 cups cashew milk
Spices
- 2 tsp ground nutmeg
- 1 tsp ground coriander (ketumbar)
- 0.5 tsp ground star anise
- 0.5 tsp ground cinnamon
- 1 tbsp tamarind paste
Instructions
- Grind all the spices finely. Then mix them with a little water to form a paste.
- Blend the garlic (55 grams), shallots (50 grams), and ginger (100 grams) until very fine. Add a little water if necessary.
- Cut the beef steak into cubes of approximately 3 by 4 centimeters. Then make incisions with a knife lengthwise and crosswise on both sides.
- Heat the oil in a wok or cast-iron pan.
- Sauté 50 grams of shallots until fragrant.
- Add the blended mixture and heat it until fragrant.
- Put everything back into the blender and blend thoroughly again.
- Return to the wok, add the sambal powder
- DO NOT add salt, as it's already salty enough!
- Add the spice mix.
- Bruise the lemongrass, bay leaf, and kaffir lime leaf and add them to the pan.
- Add the meat and stir well.
- Add the cashew milk and stir thoroughly.
- Let it simmer on very low heat for about 40 minutes and taste. Add more sambal if it's not spicy enough.
- Continue to simmer on very low heat until the coconut milk has evaporated (it will become like a very thick peanut sauce). If you see oil floating on top, keep stirring. Do not let the meat fall apart. The meat will turn dark brown (from the nutmeg). It will be a bit tough, but that's how it should be.