Rendang, Simple and Delicious

Indonesian

Main course
8 persons
180
Medium

Dive into the world of rendang, the heartwarming, richly spiced stew from Indonesia. This slow-cooked sensation, full of exotic spices and tender meat, melts in your mouth. The best part? It's very simple to make!

Ingredients

- 200 g Coconut Cream Block (68% Fat)

- 2 tsp Laos Thai Ginger Powder

- 2 tsp Ginger Powder

- 0,5 tsp Turmeric Powder

- 1,5 tsp Lemongrass Powder

- 2 generous tbsp Chilli Paste Oelek

- 1 tsp Trassie (Fried Shrimp Paste in Block)

- 5 nuts Kemiri Nuts

- 3 tbsp Palm Sugar Slices

- 1 tbsp Tamarind Paste

- 5 leaves Dried Lime Leaves

- 0.5 lemon

- 3 onions

- 6 cloves of garlic

- 400 ml water

- 400 ml milk (can be replaced by water)

- 100 ml vegetable oil

- 1250 g beef stew (rib steak saddle steak or beef steak)

- 5 Salam leaves

Preparation method for Rendang, Simple and Delicious

Cut the meat into cubes of about 2 by 2 cm. Mix the meat with tamarind paste and the juice of half a lemon. Then make the boemboe (spice paste). Use a mortar or food processor for this. First, blend the onion, garlic, and candlenuts. Add galangal, ginger, turmeric, lemongrass, sambal, and shrimp paste to this. The shrimp paste might smell strong, but don't worry, you won't taste it. Blend everything into a smooth paste.
Put oil in a pan with a thick bottom and let it get hot. Sear the meat in stages. The meat doesn't need to be cooked through yet. Remove the meat from the pan and set aside. Leave the oil in the pan and fry the boemboe (spice paste). When the spice paste is fragrant after a few minutes, add the meat back to the pan. Add water, milk, and coconut cream block to the mass and let the block dissolve. Then add the palm sugar, Indonesian bay leaf, and lime leaf.
Let the rendang simmer on low heat with the lid on the pan and stir every 20 minutes. After two hours, taste and season the dish with pepper, salt, or a bouillon cube. Then let it simmer for at least another hour, preferably longer.
Remove the lid from the pan. The longer you let it simmer now, the thicker the rendang becomes. It's now a personal preference whether you keep the rendang saucy or let it dry out. Authentic rendang is stewed dry. Be careful that the rendang doesn't burn, so keep stirring! Serve the rendang with rice, fried onions, and prawn crackers.