Rendang (Indonesian Beef and Coconut Stew)
Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself.
Source and licence
"Rendang (Indonesian Beef and Coconut Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rendang_(Indonesian_Beef_and_Coconut_Stew), revision 4541096), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rendang_(Indonesian_Beef_and_Coconut_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4541096
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Indonesia. Associated with Indonesia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 cloves garlic
- 4 shallots
- 25 g ginger
- 15 g turmeric
- 75 g young galangal
- 1 tbsp ground fresh red chile pepper
- 1 tsp black pepper
- ½ pod dried nutmeg
- 2 candlenuts
- ½ tbsp salt
- 1 tbsp gula jawa (Indonesian palm sugar)
- 1 kg beef, cut into big cubes to make 20 pieces
- 4 lime leaves
- 1 stalk lemongrass
- 2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut
Method
- Using a food processor, grind together all the ingredients for the spice paste.
- Marinate meat with the spice paste for at least 1 hour.
- Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.
- Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.
- Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
- Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
- Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
- Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce.