Pages

Pages

Tuesday, October 25, 2011

Rendang Sapi Padang (Indonesian Dried Beef Curry)


Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West SumatraIndonesia.

Rendang is a piece of meat-most commonly beef (rendang daging), that has been slow cooked & braised in a coconut milk & spice mixture, until the liquids evaporate and the meat turns dark brown-almost black & tender, becoming caramelized and infused with rich spices. According to Minangkabau tradition, their true rendang should be dry. Although it looks dry, rendang's texture is not actually dry, since it is quite moist & rather oily. If cooked properly, dried rendang can last for 3-4 weeks stored in room temperature & still good to consume. It can even last months stored in a refrigerator, and up to six months if frozen.

Although culinary experts often describe rendang as a curry, the dish is usually not considered as such in Indonesia since it is richer & contains less liquid than is normal for Indonesian curries

In 2011, an online poll of 35,000 people by CNN International chose beef rendang as the No. 1 most delicious dish of their World's 50 most delicious foods. In 2018, rendang was officially recognised as being one of the 5 national dishes of Indonesia. Source: Wikipedia.


In Indonesian & English (the English version is below the recipe written in Indonesian)


Bahan
  • 1-1½ kg Daging-potong2 4-5 cm, 2 Cengkeh, 2 st Gula
  • 800 ml Santan kental, 100 ml Air kelapa, 5 Daun jeruk
  • 1 Daun kunyit, 2 st Daun klabet, 3 Daun salam, Garam
  • 1 Sereh-geprek, 1 st Adas bubuk, 40 gr Jahe-parut
  • 1 Asam, 3 sm Kelapa parut, 5 cm Kayu manis, Minyak
  • 1 st Pekak bubuk/2 Pekak, 50 gr Lengkuas-parut
  • 1 st Pala bubuk
Haluskan:
  • 5 Cabai Keriting, 1 st Jintan, 25 gr (5) Bawang putih
  • 3 cm Kunyit, 135 gr (15) Bawang merah, 1 st Lada
  •  st Ketumbar-sangrai, 6 Cabai merah, 4 Kemiri
  • 3 Kapulaga/1 st Kapulaga bubuk

Cara membuat

Ingredients
  • 1-1½ kg Beef-sliced into 4-5 cm chunks, 5 cm Cinnamon
  • 800 ml Coconut milk, 2 tsp Fenugreek leaves, 2 Cloves
  • 1 stalks Turmeric leaf, 50 gr Galangal-grated, Salt
  • 1 Tamarind40 gr Ginger-grated5 Kaffir lime leaves
  • 1 tsp ground Aniseed1 Lemongrass-bruisedfrying Oil
  • 1 tsp Star anise powder/2 Star anise, 3 Bay leaves
  • 1 tsp ground Nutmeg100 ml Coconut water
  • 3 tbsp grated Coconut2 tsp Sugar
Grind into a paste:
  •  tsp Coriander, 3 cm Turmeric, 135 gr (15) Shallots
  • 5 Cayenne peppers3 Cardamom/1 tsp ground Cardamom
  • red Chilies, 1 tsp Cumin, 1 tsp Pepper, 4 Candlenuts
  • 25 gr (5 cloves) Garlic

Directions

No comments:

Post a Comment