Monday, February 8, 2010

[ West Sumatra Cuisine ] Beef Rendang

BEEF RENDANG
West Sumatra Indonesia
● 2 kg beef Bourgoignon –  remove all the fat
● 10 pcs shallot *
● 5 pcs garlic *
● 3 cm fresh ginger *
● 2 pcs red small chilies*
● 4 cm fresh galangal
● 1 Tbsp coriander seeds*
● 1 tsp nutmeg*
● 1 tsp tamarind paste *
● salt, pepper, palm sugar to taste
● 2 pcs lemon grass,cut thin the white stalks
** Process all ingredients into a smooth paste
● 3 pcs star anise
● 2 cm cinnamon stick
● 5-7 pcs  lime leaves
● 2 pcs lemon grass, bruised the rest of stalks ( The white stalks put it on the blender)
● 2 Salam leaves
● 2 pcs bay leave
● 3 cups of thick coconut milk
(I use 2 canned of coconut milk)


Additional seasoning:
● 5 tbsp toasted coconut meat – I used dried coconut meat already shreded
● 1 shallot – smoothly cut thinly
** fried both ingredients with n o oil in small fire ( in Indonesia we called 'Sangrai' after turning brown we called Serundeng )

Cooking Directions:
1. Cook the ground/smooth ingredient (all spice with *) until the oil come out from the spice & smell good.. add the  beef in ground ingredients + a cup of coconut milk in low heat until tender.
2. Once it’s properly cooked, add another canned coconut milk. Then add the leafy ingredients & the rest ingredients
3. If using fresh coconut milk, keep stirring until gravy thickens
4. Add additional seasoning upon serving ( sometime I add 1 sachet bumbu rendang cap Bamboe )
5. You can keep on cooking until it turns dark, or the one I prefer is just beautifully reddish-yellow almost dry but not so. ( usually I cooked for about 5 hours )


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