Indonesian Beef Rendang

Rendang is a traditional dish of the Minangkabau ethnic group from West Sumatra, Indonesia. It’s also a popular dish in the neighboring countries, such as, Malaysia and Singapore. It used to be served during special ceremonial occasions to honor guests; but, these days it’s available in the menu of many restaurants and is enjoyed regularly by all. Rendang is usually eaten with glutinous rice cooked in coconut milk or just with some steamed rice.

Beef Rendang is slowly cooked in spiced coconut milk for several hours until almost all the sauce is absorbed into the beef, giving it the fusion of delicious flavors from all the spices like galangal, garlic, chilies, turmeric lemongrass, and ginger. Besides the delicious dark brown spiced beef, the slow cooking process will also naturally tenderize the meat as well.

Ingredients

1.35 kg/3 lb Beef (Brisket, Chuck or Silverside), cut into cubes of about 2 cm/ ¾ inches

6 Shallots, finely sliced

4 Cloves Garlic, sliced

2.5 cm/1 inch Piece of Fresh Ginger, peeled, roughly chopped

2.5 cm/1 inch Piece of Turmeric Root, peeled and roughly chopped, or 1 tsp Ground Turmeric

10 Fresh Red Chilies, deseeded, or 1 Tbsp Chili Powder

1 tsp Chopped Galangal or ½ tsp Ground Galangal

2.3 litres/4 Pints Coconut Milk

1 Salam Leaf or Bay Leaf

1 Fresh Turmeric Leaf or 1 Lemongrass Stem

2 tsp Sea Salt

Method

Put the shallots, garlic, ginger, turmeric root, chilies and galangal in a blender with 4 Tbsp of the coconut milk, and puree until smooth. Put this paste and the coconut milk in a large wok or saucepan. Add the meat and the rest of the ingredients to the pan; making sure that there is enough coconut milk to cover.

Stir the contents of the pan, and start cooking, uncovered, over a medium heat. Let the pan bubble gently for 1 ½ - 2 hours, stirring from time to time. The coconut milk will by then be quite thick and, of course much reduced.

If you started in a large saucepan, transfer everything to a wok and continue cooking in the same way for another 30 minutes, stirring occasionally. By now the coconut milk is beginning to reduce to oil, and the meat, which has so far been boiling, will soon be frying. From now on, the rendang needs to be stirred frequently. Taste, and add salt if necessary. When the coconut oil becomes thick and brown, stir continuously for about 15 minutes until the oil has been more or less completely absorbed by the meat. Take out and discard the salam or bay leaf, turmeric leaf or lemongrass. Serve warm with lots of rice.

How to Cook a Rendang

picture of http://www.squidoo.com

Do you know rendang? It makes a startling change from the old Irish stew that hangs around in my childhood memories. I don't know if the alleged Irish stew was ever eaten in Ireland, they probably get stuck into rendang themselves in the Emerald Isle.

Rendang is a mild meat curry served mainly in Malaysia, Indonesia, and Singapore, spiced up with galangal root, lemongrass, kerisik, lime leaves, and coriander seeds.

The authentic rendang recipe calls for kerisik but, here in Australia, I use a tin of coconut milk. (Coconuts don't grow on trees in the south of the continent). It may not be 100% authentic but the taste is absolutely superb and, with thelemongrass and lime to lift the flavour, it's always a big hit with family and guests. Read More >>

Hanoi Bun Bao

Ingredients :

1-11/2 lbs. Beef flank (can use chicken or pork) cut into thin slices and pounded

Marinate with:

• 2 tablespoons soy sauce
• ½ thumb ginger julienned
• 3 cloves of garlic
• 2 tablespoons water
• ½ teaspoon sugar
• ¼ teaspoon salt
• 2 tablespoons vegetable oil

Methode :

• ½ lb. Dry roasted peanuts smashed in mortar and pestle
• bean sprouts - 1 lb.- blanched in hot water
• ½ head lettuce chopped
• herbs - basil, cilantro, mint - ½ cut each
• 2 tablespoons oil in frying pan - add 2 cloves of chopped garlic. Add beef and fry.

Serve beef and rice noodles, on top put :

• herbs
• lettuce
• bean sprouts
• meat
• peanuts
• fried onions
• add Nuoc Mam Cham sauce

Read More >>

Dried Beef with Chili Dressing (Dendeng Balado)

picture of http://www.online-cooking-school.com

Ingredients :

• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon salt
• 750 g (1 1/2, Ibs) lean topside beef, thinly sliced along the grain
• oil for deep-frying
• Chili Dressing
• 2 to 3 tablespoons oil
• 4 shallots, sliced
• 8 to 10 red chilies, coarsely chopped
• 7 kaffir lime leaves
• 1 / 2 teaspoon salt
• 3 to 4 tablespoons freshly squeezed lime juice

How to Make Dendeng Balado?

Beef Rendang Recipe (Rendang Daging)

Ingredients :

• 1-2 kg stewing beef, cut into 1" chunks
• extra garlic, sambal olek, soy sauce and oil

• 4-6 cloves garlic (fresh and not pre-pureed bottled garlic as it tastes foul)
• 2" piece of fresh ginger, skinned
• 1 medium onion or a bunch of shallots
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric powder (or preferably the fresh root)
• 3-4 tbsp sambal olek (Indonesian Chili Sauce, do not use sweet Thai Sauce)
• salt to taste or soy sauce

• 1 cup of coconut milk or paste
• 1-2 teaspoons tamarind paste
• juice of 1/2 lemon
• 1 tbsp sugar
• 2-3 mashed kemiri/candle nuts
• oil for frying

How to Make Rendang Daging?

Rendang Daging Recipe (Beef Rendang)

Ingredients :

• 1 1/4 liters Coconut milk from 2 old coconuts
• 1 Turmeric leaf, torn and knotted
• 5 Kaffir lime leaves
• 1 stalk Lemon grass, bruised
• 1-2 pieces Asam Gelugur
• 10 Red chilies, finely sliced
• 1 kg Beef, fat and sinew removed, cut into 3 cm cubes
• 3 tablespoons Chopped galangal
• 1/2 tablespoon Chopped turmeric
• 1/2 tablespoon Chopped ginger
• 200 g Red chilies
• 4 Shallots Salt

How to Make Rendang ?

Crock Pot Beef Recipe

picture of http://dunkincookingthesemi-homemadeway.blogspot.com

Ingredients :

- 1 Lb.
- Stew Meat 1/2 C
- Flour 1/3 C
- Corn Starch 2 Tbs
- EVOO 3 Tbs
- Chopped Garlic 1
- Diced Onion 10 oz.
- Can Rotel Mexican Lime & Cilantro 12 oz.
- Tomato Paste 15 oz.
- Tomato Sauce 22 oz.
- Beef Broth 3 Tbs.
- Italian Seasonings 3 Tbs.
- Johnny's Garlic Seasonings 2 oz.
- Chocolate Bars (any plain chocolate will do) 3 C.
- Cooked Elbow Macaroni Parmesan Cheese Salt & Pepper

How to Make Crock Pot Beef ?

Beef Wrapped In Pepper Leaves (Rempah Hangat)

Ingredients:

1. 4 tablespoon of vegetable oil
2. 2 tusks of garlic, sliced
3. ½ tusk of large onion, sliced
4. a bar of lemongrass (INA=Serai)
5. 3 tablespoon of roasted peanut
6. 1 cm of turmeric, pounded
7. 3 teaspoon of brown sugar
8. 2 teaspoon of fish sauce
9. ¼ teaspoon of salt
10. 250 gram of pounded beef
11. 30 large pepper leaves (INA=Daun Merica)
12. Indonesian Dipping Sauce

How to Make Beef Wrapped In Pepper Leaves?

Take your pan for moderate heating 2 tbsp of the oil. Add the garlic and onion and stir well for about two minutes. Take away from the pan and put onto a bowl. Add the peanuts, turmeric, lemongrass, brown sugar, fish sauce, salt and pounded beef. Mix about 3 minutes.

Shape the dough like in the picture then heat your large pan with the remaining oil. Cook the shaped dough for about 7 minutes in middle heat then reduce the heat and continue cooking on low heat. Serve the meat with salad and Indonesian Dipping Sauce.