Beef Rendang - Indonesian

Name: Beef Rendang - Indonesian
Total time: 18000 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 gr beef (I used shin beef) - cut big square (I used 250 on purpose); 400 ml coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier); 400 ml coconut milk mix to 400ml water. This to make 800ml light coconut milk; 3 kafir limes leaves (dont use the stem); 3 bayleaves (I only used 2 as we dont have in the house); 1 lemongrass cut into 3; 1 turmeric leaves (omit if you dont have); 1 tbsp brown sugar (I used our palm sugar - gula jawa); 1 tsp tamarind paste (if you used seed one, mix in water); 5 tbsp coconut oil (or any) - add if need it; as needed Salt (last); 1 Knorr beef cube; 1.5 tsp white pepper; Optional: Rendang paste - I used Indofood brand; 10 Red chillies (30 gr) - cut/slice; 5 Thai red chilies; 3-4 shallot - cut; 4-5 garlic; 2 cm ginger; 1 tsp galangal mince; 1 tsp corriander seed/powder; 1/2 tsp nutmeg powder; 1/2 tsp turmeric powder; 2-3 candlenut (omit if you dont have)

Sweet Cabe @sweetcabe

#MyCookBook
#Week19

This dish is crowned by CNN as best food in 2017. So proud to be Indonesian:) dont be disheartened by the colour! It meant to be that dark🤗 This is NOT the original version (Sumatran) , This is how my mom (Javanese) make it. I used caserole dish to soften the meat (you can use slow cooker too). Hope you can try and like it, as much as I do. Ps. rendang get nicer a day or two after you cooked it.
Ps. I only use about 250gr beef on purpose, as I want to use the sauce to make nasi goreng or eat it with omelet (it can last quite a while in fridge). This recipe can easily used up to 1kg beef.

#MyCookBook
#Week19

Sweet Cabe @sweetcabe

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Ingredients

4-5 hours

6 servings

500 grbeef (I used shin beef) - cut big square (I used 250 on purpose)
400 mlcoconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier)
400 mlcoconut milk mix to 400ml water. This to make 800ml light coconut milk
3kafir limes leaves (dont use the stem)
3bayleaves (I only used 2 as we dont have in the house)
1lemongrass cut into 3
1turmeric leaves (omit if you dont have)
1 tbspbrown sugar (I used our palm sugar - gula jawa)
1 tsptamarind paste (if you used seed one, mix in water)
5 tbspcoconut oil (or any) - add if need it
as neededSalt (last)
1Knorr beef cube
1.5 tspwhite pepper
Optional: Rendang paste - I used Indofood brand
To blends in food processor with 1 tbsp oil:
10Red chillies (30 gr) - cut/slice
5Thai red chilies
3-4shallot - cut
4-5garlic
2 cmginger
1 tspgalangal mince
1 tspcorriander seed/powder
1/2 tspnutmeg powder
1/2 tspturmeric powder
2-3candlenut (omit if you dont have)

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Steps

4-5 hours

1

In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes)
2

In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes.
3

Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass.
4

Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off.
5

Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender).
6

Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred
7

Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning.
8

This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring.
9

You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes.
10

After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;)
11

The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless.

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Sweet Cabe @sweetcabe

on September 28, 2020 12:36

Whether it's a spoonful of sugar or a handful of cabe (chillies), it can only make your food (or live) more exciting. The little Indonesian girl in me reminisces about the spicy flavors of home. Dishes such as Nasi goreng and rendang, transport me 7000 miles back to my home in Jakarta.Arriving in UK, I felt lost. Finding foods that I missed could be quite a challenge. That’s when my culinary journey started. It's far from perfect, and just a guide, use and make them your own. I hope it would help you, as it help me.