Rendang is a delicious and flavorful Indonesian dish, considered one of the most famous foods in the world. It’s a slow-cooked curry made with beef (although you can use other meats or even tofu) and a rich blend of spices and coconut milk.
Ingredients:
- 1 kg beef, cut into cubes (you can use beef chuck or any other suitable cut)
- 4 cups coconut milk (fresh or canned)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 turmeric leaf (optional)
- 2 tablespoons tamarind paste
- 2 tablespoons vegetable oil
- Salt to taste
For the Spice Paste (Rendang Base):
- 10 shallots
- 5 cloves garlic
- 5-10 dried red chilies (soaked in hot water to soften)
- 5 red chilies (fresh)
- 1 thumb-sized piece of ginger
- 1 thumb-sized piece of galangal
- 1 thumb-sized piece of turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Instructions:
- Prepare the Spice Paste: In a blender or food processor, blend all the ingredients for the spice paste until you get a smooth and thick paste.
- Prepare the Rendang: a. Heat the vegetable oil in a large, heavy-bottomed pot or a Dutch oven over medium heat. Add the spice paste and sauté until it becomes fragrant, about 3-4 minutes. b. Add the beef cubes to the pot and stir to coat them with the spice paste. Cook the beef until it’s no longer pink on the outside.
- Add the Coconut Milk and Aromatics: a. Pour in the coconut milk, and add the bruised lemongrass, kaffir lime leaves, and turmeric leaves (if using). b. Stir everything together, reduce the heat to low, and let the Rendang simmer for about 2-3 hours, or until the beef becomes tender and the sauce thickens. Make sure to stir occasionally to prevent sticking and burning. You may also need to add a bit of water if it gets too dry.
- Add Tamarind Paste and Season: a. Once the beef is tender and the sauce thickens, add the tamarind paste to give a tangy flavor. You can adjust the amount according to your taste. b. Season with salt to taste.
- Continue to Cook: a. Now, you’ll need to continue cooking the Rendang over low heat, stirring occasionally, until the coconut milk has reduced and the sauce becomes thick and rich. This is the crucial step where the Rendang develops its deep flavors. b. The Rendang is ready when the sauce coats the beef and has a rich, caramelized texture. The color should be dark and intense.
- Serve: Serve the Rendang with steamed rice or coconut rice. It’s a fantastic dish for family gatherings or special occasions.
Remember, Rendang tastes even better the next day when the flavors have had more time to meld, so don’t hesitate to make it ahead of time. Enjoy your delicious homemade Rendang!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
