Cuisine : Rendang - how to prepare this indonesian dish

 

Rendang is a rich and flavorful Indonesian dish made with beef and a variety of spices, slow-cooked in coconut milk. Here's a detailed recipe to prepare Rendang:

 Ingredients:

- **Beef (preferably chuck or shank):** 1 kg, cut into 2-inch cubes

- **Coconut milk:** 500 ml (2 cups)

- **Water:** 500 ml (2 cups)

- **Turmeric leaf:** 1, torn into large pieces (optional)

- **Kaffir lime leaves:** 3-4, torn into large pieces

- **Tamarind paste:** 1 tablespoon, dissolved in 2 tablespoons of water

- **Palm sugar:** 2 tablespoons, grated (or brown sugar)

- **Salt:** to taste

#### Spice Paste:

- **Shallots:** 10, peeled

- **Garlic:** 5 cloves, peeled

- **Red chilies:** 5-10, depending on your heat preference

- **Galangal:** 2 inches, peeled and sliced

- **Ginger:** 2 inches, peeled and sliced

- **Lemongrass:** 3 stalks, white part only, sliced

- **Coriander seeds:** 1 tablespoon

- **Cumin seeds:** 1 teaspoon

- **Fennel seeds:** 1 teaspoon

- **Nutmeg:** 1/2 teaspoon, grated

- **Cinnamon stick:** 1, broken into smaller pieces

- **Cloves:** 3-4

- **Cardamom pods:** 3-4

 Instructions:

1. **Prepare the Spice Paste:**

   - In a dry pan, toast the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, and cardamom until fragrant. Let them cool.

   - Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.

   - In a food processor or blender, combine the ground spices with shallots, garlic, red chilies, galangal, ginger, lemongrass, and nutmeg. Blend until you get a smooth paste, adding a little water if necessary to facilitate blending.

2. **Cooking the Rendang:**

   - In a large, heavy-bottomed pot or wok, heat a few tablespoons of oil over medium heat.

   - Add the spice paste and cook, stirring frequently, until the oil starts to separate from the paste and the paste is aromatic (about 10-15 minutes).

   - Add the beef cubes and cook until they are well coated with the spice paste and have browned slightly.

   - Pour in the coconut milk and water, stirring to combine. Add the turmeric leaf, kaffir lime leaves, and tamarind paste.

   - Bring the mixture to a boil, then reduce the heat to a simmer.

   - Cook uncovered for 2-3 hours, stirring occasionally, until the beef is tender and the liquid has reduced to a thick sauce. This slow cooking process allows the flavors to meld and the beef to absorb the spices deeply.

   - Add the grated palm sugar and salt to taste. Continue to cook until the oil separates from the sauce and the beef is dark brown, almost black.

3. **Serving:**

   - Serve the Rendang with steamed rice, and garnish with additional kaffir lime leaves or fried shallots if desired.

### Tips:

- The key to a great Rendang is patience. The slow cooking process cannot be rushed, as it is essential for developing the rich, complex flavors.

- If you can’t find certain ingredients like turmeric leaf or kaffir lime leaves, you can omit them, though they do add a distinctive aroma to the dish.

- The dish tastes even better the next day as the flavors continue to develop.

Enjoy your delicious Rendang!