Daging Rendang

Name: Daging Rendang
Total time: 10800 s
Yield: 4 people
Cuisine: American
Ingredients: 2 shallots; 1/2 Galangal; 3 lemon grass (white bits only); 1/2 bulb garlic; 1/2 ginger; 10 chili peppers (the small green spicy ones!); 1 pinch coriander powder or fresh; 1 kg beef; 1 sunflower oil; 1 can coconut milk; 6 cloves; 3 bay leaf; 1 tsp turmeric; 1 tsp ground cinnamon; 1 tbsp coconut grated (seroendeng); 3 lime leaves; 2 teaspoons brown sugar or tamarind pulp/paste; 3 cardamom pods; sugar; salt

Tremere @Tremere

Dublin, Ireland

Rendang is just one of those foods I crave at times. Having left The Netherlands it’s sometimes hard to get the Indo-dutch cuisine, so I just had to recreate it myself from memory from when I worked in an Indo-Dutch restaurant. And over the years of course you add things

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Ingredients

3 Hours

4 people

Spice Paste
2shallots
1/2Galangal
3lemon grass (white bits only)
1/2bulb garlic
1/2ginger
10chili peppers (the small green spicy ones!)
1 pinchcoriander powder or fresh
meat
1 kgbeef
cooking ingredients
1sunflower oil
1 cancoconut milk
6cloves
3bay leaf
1 tspturmeric
1 tspground cinnamon
1 tbspcoconut grated (seroendeng)
3lime leaves
2 teaspoonsbrown sugar or tamarind pulp/paste
3cardamom pods
sugar
salt

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Steps

3 Hours

1

Chop the ingredients of the spice paste and puree it together (blender) or grind it manually
2

In a large wok heat some oil and add the puree with the cinnamon, cardamom and cloves.
3

Slice and dice the beef and add it to the wok to fry for a few minutes.
4

Turn down the heat and add the coconut milk, tamarind, bay leaves, grated coconut. Leave this simmering until the meat is starting to fall apart. Ideally this should take at least 2 hours. If it dries to fast then simply either add another coconut milk or water.
5

When the meat is very tender, allow the remaining juice to evaporate out so the meat is frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another 10-15 minutes.
6

Serve with rice and prepare to embrace the heat. Traditionally of course this is only one part of the Dutch-Indonesian rice table. Add it with some sate skewers, babi pangang and nasi goreng for example.