RCI-SP.005.0154.001

Rendang

Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. Thick coconut milk used in cooking produces delicious spicy condiments which is more delicious than the meat itself.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

  • beef cut into big cubes to make 20 pieces
    1 kg
  • lime leaves
    4 unit
  • lemongrass
    1 stalk
  • ready-to-use coconut milk or coconut milk from 1 big fresh coconut
    2 liter
  • garlic
    2 cloves
  • shallot
    4 unit
  • ginger
    25 g
  • turmeric
    15 g
  • young galangal
    75 g
  • tbl. ground fresh red chili pepper
    1 unit
  • pepper
    1 tsp
  • dried nutmeg
    1/2 unit
  • candlenut
    2 unit
  • tbl. salt
    1/2 unit
  • tbs. Gula Jawa (Indonesian Palm Sugar)
    1 unit

Method

1
Marinate meat with the spice paste for at least 1 hour
2
In a pan, stir occasionally while cooking coconut milk over slow fire until some oil surfaces from the coconut milk (at least for 20 minutes)
3
Put 300 cc of coconut milk to cover the marinated meat and all the spices (including lime leaves and lemon grass) in a big wok (the bigger the better) and cook over slow to medium fire while occasionally stir the ingredients until half of the coconut milk is evaporated
4
Pour 100 cc of coconut milk and stir until almost all of the coconut milk is evaporated
5
Keep on stirring and pouring the rest of the coconut milk, 100 cc at a time
6
Cook for until the meat is tender (at least one and a half hour) and almost all the liquid from the coconut milk is evaporated and turned into spicy condiments

Cuisines