Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In Malay classical literature, rendang is mentioned inHikayat Amir Hamzah as early as the 1550s
Compotition
Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.
Type
There are two kinds of rendang: dried and wet. Dried rendang can be kept for three to four months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Rendang is often served with rice, ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia
Rendang Recipes
Ingredients:
1 kg beef, cut to be about 15 pieces
2 liters of coconut milk 3 eggs grated and squeezed the old coconut.
1 stalk lemongrass, crushed
1 turmeric leaf sheet
5 kaffir lime leaves, tied with turmeric leaf
1 kg beef, cut to be about 15 pieces
2 liters of coconut milk 3 eggs grated and squeezed the old coconut.
1 stalk lemongrass, crushed
1 turmeric leaf sheet
5 kaffir lime leaves, tied with turmeric leaf
Crushed spices:
12-20 red chillies,
6 eggs onion
3 cloves garlic
1 cm ginger
5 cm galangal / laos
salt to taste
12-20 red chillies,
6 eggs onion
3 cloves garlic
1 cm ginger
5 cm galangal / laos
salt to taste
How to Make:
Cook the coconut milk with turmeric leaves, kaffir lime leaves and lemongrass. Then enter the already crushed spices to a boil and reduce flame.
Then enter the meat already cut into pieces and stirring constantly with a flat to mature evenly.
Cook beef over medium heat until thickened coconut milk and a bit dry and the meat has become tender.
Once served hot or cold according to individual taste. Most delicious if served with White Rice.
For 6-8 people.
Note: For more fragrant, usually used to flavor mashed sauteed with 2 table spoons vegetable oil and insert the pieces of meat. Just mix the last coconut milk.
Cook the coconut milk with turmeric leaves, kaffir lime leaves and lemongrass. Then enter the already crushed spices to a boil and reduce flame.
Then enter the meat already cut into pieces and stirring constantly with a flat to mature evenly.
Cook beef over medium heat until thickened coconut milk and a bit dry and the meat has become tender.
Once served hot or cold according to individual taste. Most delicious if served with White Rice.
For 6-8 people.
Note: For more fragrant, usually used to flavor mashed sauteed with 2 table spoons vegetable oil and insert the pieces of meat. Just mix the last coconut milk.
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