Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, meat rendang. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Meat Rendang is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Meat Rendang:
- Prepare A. 1.8 kg Meat - sliced or cubed
- Take B. Toasted Coconut Paste @ Kerisik
- Prepare fine desiccated coconut
- Get C. Blended Paste
- Take large brown onion
- Make ready large red onion
- Make ready garlic
- Prepare sliced lemon grass (use white part)
- Take candlenuts
- Prepare galangal - sliced
- Get ginger - sliced
- Get D. Other spices
- Get chili paste
- Make ready turmeric powder
- Prepare cumin powder
- Make ready fennel powder
- Prepare coriander powder
- Make ready small piece/slice of tamarind peel
- Prepare E. Seasoning
- Get Coconut Cream (Ayam Brand)
- Get sugar
- Get chicken seasoning powder (we use Knorr)
- Get Salt
- Make ready 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 special food meat rendang recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be 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!
