Even though I'm not a moeslem I like to invite my friend to Idul Fitri dinner, I made Rendang Sapi, sambal Ijo ( green chili sambal ) and Sambal Goreng ati. I just feel a bit not complete without the lontong sayur and the small cookies that usually come along such a nastar ( pineapple filled cookies ), putri salju ( almond cookies cover with snow sugar ) but, well, one a year it's ok to be different.
The authentic rendang is supposed to be dry but since my hubby doesn't like dry food. I always make the Rendang a bit extra liquid. I know it's look different but the taste pretty much is a good. I knew it because by accident I over hear that my moms tell my family that I can cooked now since I made a rendang that fit to her taste.
To get the closest taste, my mom ever told me to use daun kunyit (tumeric leaves). She did plant last year on my back yard and now I can use those leaves for my cooking, a lot. my mom also told me that this leaves giving very special flavour.
Rendang Daging Padang
Preparation and cooking timesPrep 30 mins
Cook 4 hours
- 1kg 450 g beef (my mom always told me to choose the best part of the beef, she called Haas meat but since I don't have here I replace with beef Bourguignon )
- 2 Canned (800ml ) coconut milk
- 1 sachet coconut milk powder
- 1 tbsp of Tamarind paste
- salt as desired
- 3 Daun salam ( can be replace with bay leaves )
- 4 Lime leaves
- 2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest
- 3 pcs big red chillies as desired
- 10 shallots
- 6 cloves garlic
- 3 cm long galangal
- 4 cm long ginger
- 2 top parts of lemongrass that are cut into 3 cm long
- 3 lime leaves,
- 1 tbsp coriander seed
- 1 tsp cumin
- 1 tsp Nutmeg
- 7 pcs Candle nuts ( Kemiri )
1. Blend the spices in the food processor until smooth
2. Reheat the oil, fry the spices ( wait until the spices produce oil )
3. Bring the Beef / meats and stir until the oil come out,
3. Add coconut milk, coconut powder with REMPAH DAUN
4. Bring to a boil and stir once a while.
5. Add tamarind paste, salt and pepper. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
6. Reduce to low heat and stir once a while. When the liquid absorbs, it’s time to add stirring frequency, so the mixture is not going to be scorched on the bottom. Savory aroma starts to come out. Keep stirring until darken, dry and oily.