Something new to my palate is Rendang from Indonesia. Sources often called "the world's most delicious dish," Rendang is prepared by simmering beef with coconut milk with a mixture of the best of spices including turmeric, garlic, lemongrass, ginger, chilies, and galangal.
I have never cooked this, but now I am excited about making it. There is little to feel good about more than eating quality food. Eating is an exotic while colorful enjoyment available for all within reason, cost of products and ingredients wise that doesn’t cost an arm and leg to produce.
Yes, finding a classy restaurant to try it is likely an expensive option though doing it yourself at home can become a reasonably cost-effective alternative.
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.
Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It’s often served at ceremonial occasions and to honor guests.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.
This dish is well loved by many Malaysians, especially the Malay community.
While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang.
They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
In the recipe below boneless beef short ribs or stew beef can be used. The cut of beef will ensure that you have soft and tender beef once it’s cooked.
Beef Rendang is the best and most authentic beef rendang recipe you will find: spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
YIELD 4 People
PREP 15minutes mins
COOK 1hour hour 30minutes mins
TOTAL 1hour hour 45minutes mins
Ingredients:
1 1/2 lbs. boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon (about 2-inch length)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk (coconut cream)
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar or palm sugar to taste
salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
Instructions
Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
This recipe was found online and I took the liberty to note down the ingredients and how to make it. Certainly, I will be trying soon. If you get around to it then let me know how it comes out.
Take care!
Prof. Carl Boniface
Vocabulary builder:
Lemongrass (n) = a fragrant tropical grass which yields an oil that smells of lemon. It is widely used in Asian cooking and in perfumery and medicine. (Capim-limão)
Galangal = is know as ginger from Laos or Thailand. If you must, substitute fresh galangal for fresh ginger. However, galangal is sweet and floral with notes of pine, while ginger is citrusy and spicy, so while they both add flavour, the profile is totally different. Instead of trying to substitute galangal. Some chefs recommend leaving galangal out altogether. (Galanga)
Cost an arm and leg (idiom) = if you say that something costs an arm and a leg, you mean that it is very expensive.
Concoction (n) = mixture, brew, blend, potion, drink, invention, creation