Rendang
From rodymanners 2 years ago
- 2 hrs to make
- Serves 8
Often called "the world's most delicious dish," Rendang is prepared by simmering beef with coconut milk with a mixture of the best of spices including turmeric, garlic, lemongrass, ginger, chillies, and galangal. Read more The dish is then stewed for a few hours which gives it a tender texture and exotic taste. The blast of flavours is surely one of the reasons why the dish is loved globally and is also one of the best dishes in the world. Easy to rustle up, this dish is often served at ceremonies or to honour guests. See less
Ingredients
- 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes shopping list
- 5 tablespoons cooking oil shopping list
- 1 stick cinnamon, about 2-inch length shopping list
- 3 cloves shopping list
- 3 star anise shopping list
- 3 cardamom pods shopping list
- 1 lemongrass, cut into 4-inch length and pounded shopping list
- 1 cup thick coconut milk, coconut cream shopping list
- 1 cup water shopping list
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds shopping list
- 6 kaffir lime leaves, very finely sliced shopping list
- 6 tablespoons kerisik, toasted coconut shopping list
- 1 tablespoon sugar or palm sugar to taste shopping list
- salt to taste shopping list
- https://testmyspeed.onl/ shopping list
- SPICE PASTE: shopping list
- 5 shallots shopping list
- 1 inch galangal shopping list
- 3 lemongrass (white part only) shopping list
- 5 cloves garlic shopping list
- 1 inch ginger shopping list
- 10-12 dried chilies, soaked in warm water and seeded shopping list
How to make it
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
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