Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, meat rendang. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Rendang is an Indonesian meat dish which originated among the Minangkabau people in West Sumatra. The dish is famous for its spiciness and a long cooking procedure. Authentic beef rendang recipe from Minangkabau, Indonesia.
Meat Rendang is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Meat Rendang is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have meat rendang using 24 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Meat Rendang:
- Prepare A. 1.8 kg Meat - sliced or cubed
- Make ready B. Toasted Coconut Paste @ Kerisik
- Get fine desiccated coconut
- Take C. Blended Paste
- Make ready large brown onion
- Take large red onion
- Prepare garlic
- Get sliced lemon grass (use white part)
- Get candlenuts
- Take galangal - sliced
- Prepare ginger - sliced
- Make ready D. Other spices
- Prepare chili paste
- Take turmeric powder
- Make ready cumin powder
- Make ready fennel powder
- Take coriander powder
- Make ready small piece/slice of tamarind peel
- Make ready E. Seasoning
- Make ready Coconut Cream (Ayam Brand)
- Get sugar
- Prepare chicken seasoning powder (we use Knorr)
- Get Salt
- Prepare thinly sliced young turmeric leaves
Rendang Daging. (Indonesian beef simmered in coconut milk). Rendang is named as the most delicious food in the world. The word Rendang was originated from Minangnese language, randang which means a slow and long time cooking process in low heat. Beef Rendang - the best and most authentic beef rendang recipe you will find online!
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.
Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Rendang is a traditional Asian dry curry, originally concocted to tenderise and disguise tough cuts of meat. The secret behind great Rendang is the gravy, consisting of spices like coriander, cinnamon. Wet Vs Dry Rendang, Why I Picked Wet Rendang or kalio? Rendang (Dry Curry) is one of well known dishes from Indonesia.
So that’s going to wrap it up with this exceptional food meat rendang recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
