To make at home: the tastiest rendang
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: to make today: the tastiest rendang.
Every Indo believes that nothing beats mom's rendang, but I just think my own recipe is the absolute best.
Ingredients
- 10 candlenuts
- 2 onions, finely chopped
- 3 cloves of garlic, finely chopped
- a piece of ginger of 4 cm, finely chopped
- a piece of fresh galangal of 3 cm
- 2 bird's eye chilies, roughly chopped (small pepper, can be replaced by red pepper)
- 2 tbsp ground coriander
- 2 tbsp cinnamon powder
- 1 tbsp cumin
- 1 tbsp turmeric
- 4 cloves
- sunflower oil for frying
- 1 kilo of beef chuck, cut into bite-sized pieces
- 2 cans of coconut milk of 400 milliliters
- 1 lemongrass
- 2 cinnamon sticks
- 4 kaffir lime leaves
- 2 salam leaves
- 1 tbsp tamarind paste
- salt
- 100 grams of coconut cream (block of coconut)
- 100 grams of grated coconut
Well made with the help of a few mothers, I admit it honestly. Prepared very often and improved time and again. The ingredient list is not to be underestimated, but follow this recipe step by step and you have a dish that you can confidently serve to the proudest Indo. Rendang is a typical case of tasting best the next day; making it a day (or two) in advance is recommended.
Preparation
1. Preheat the oven to 160 ºC and roast the candlenuts for about 10 minutes. Make a spice paste by grinding the onions, garlic, ginger, galangal, bird's eye chilies, coriander, cinnamon, cumin, turmeric, candlenuts, and cloves in a food processor. You can also use a mortar and pestle for this, which is good for your muscles.
2. Heat sunflower oil in a heavy-bottomed pot. Brown the meat all around until it is nicely browned. Do this in batches; if you put too much meat in the pot, it won't brown properly. Set the meat aside.
3. Heat some more oil in the pot and sauté the spice paste until fragrant, about 2 minutes. Make sure to stir well so it doesn't burn. Return the meat to the pot and add coconut milk, along with enough water to cover the meat.
4. Tie a knot in the lemongrass stalk and add it to the pot, along with the cinnamon sticks, kaffir lime leaves, salam leaves, and tamarind. Season with salt, not too much, you can always add more later. Bring the mixture to a boil and lower the heat so it simmers gently. Let the rendang cook uncovered for about 2-3 hours until it is completely dried out. If it dries out too quickly, you can add some water to prevent it from sticking. And of course, stir occasionally.
5. Cut the coconut cream and add it to the rendang along with some water (about a glass). Place the grated coconut in a dry frying pan over medium heat. Keep stirring the coconut until it is golden brown. Add the coconut to the rendang and let it simmer for another 10 minutes.
6. Taste the rendang and season with salt if necessary. The meat should fall apart slightly when you poke it with a fork, but not so much that it becomes shredded meat.
