Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, meat rendang. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Meat Rendang is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Meat Rendang is something that I’ve loved my entire life. They are nice and they look fantastic.
A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar. Otherwise, the recipe is quite authentic.
To begin with this recipe, we must prepare a few components. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Meat Rendang:
- Prepare A. 1.8 kg Meat - sliced or cubed
- Get B. Toasted Coconut Paste @ Kerisik
- Get 2 C (175 g) fine desiccated coconut
- Prepare C. Blended Paste
- Prepare 1 large brown onion
- Get 1/2 large red onion
- Take 6 garlic
- Make ready 1/2 C sliced lemon grass (use white part)
- Get 1/4 C candlenuts
- Make ready 4 inches galangal - sliced
- Take 2 inches ginger - sliced
- Prepare D. Other spices
- Take 3 tbsp chili paste
- Take 2 tsp turmeric powder
- Prepare 2 tsp cumin powder
- Take 2 tsp fennel powder
- Prepare 1 tbsp coriander powder
- Prepare 1 small piece/slice of tamarind peel
- Take E. Seasoning
- Take 1 Can Coconut Cream (Ayam Brand)
- Make ready 1-2 tbsp sugar
- Get 2 tsp chicken seasoning powder (we use Knorr)
- Prepare to taste Salt
- Get 3-4 tbsp thinly sliced young turmeric leaves
Perhaps one of the most popular beef dishes in Malaysia, Indonesia and Singapore, traditional beef rendang is a fragrant concoction of fresh lemongrass, kaffir lime leaves, galangal, ginger and chilli cooked in coconut milk with a variety of spices and a slow-cooking cut of beef like chuck steak or shin. Yi Jun Loh is a freelance writer and cook. An engineer by training, he immersed himself into the food industry right after graduating from Cambridge, learning to cook in Paris and then at Blue Hill at Stone Barns in New York. Beef Rendang Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.
Steps to make Meat Rendang:
- A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste.
- Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside.
- Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes.
- Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice.
An engineer by training, he immersed himself into the food industry right after graduating from Cambridge, learning to cook in Paris and then at Blue Hill at Stone Barns in New York. Beef Rendang Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising liquid until the liquid caramelizes around the beef, coating it with an insane amount of flavor. Rendang is a dish with long hours of slowly simmering away in a pot (most Indonesians use a wok actually), until all the liquid is reduced into a glaze! As such, you want to stick with beef cuts that are highly suitable for stew or braising.
So that’s going to wrap this up for this exceptional food meat rendang recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
