Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, meat rendang. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Meat Rendang is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Meat Rendang is something which I’ve loved my whole life.
A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook meat rendang using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Meat Rendang:
- Take A. 1.8 kg Meat - sliced or cubed
- Get B. Toasted Coconut Paste @ Kerisik
- Get 2 C (175 g) fine desiccated coconut
- Get C. Blended Paste
- Get 1 large brown onion
- Get 1/2 large red onion
- Get 6 garlic
- Make ready 1/2 C sliced lemon grass (use white part)
- Get 1/4 C candlenuts
- Take 4 inches galangal - sliced
- Make ready 2 inches ginger - sliced
- Prepare D. Other spices
- Make ready 3 tbsp chili paste
- Make ready 2 tsp turmeric powder
- Make ready 2 tsp cumin powder
- Make ready 2 tsp fennel powder
- Prepare 1 tbsp coriander powder
- Get 1 small piece/slice of tamarind peel
- Take E. Seasoning
- Get 1 Can Coconut Cream (Ayam Brand)
- Take 1-2 tbsp sugar
- Prepare 2 tsp chicken seasoning powder (we use Knorr)
- Get to taste Salt
- Take 3-4 tbsp thinly sliced young turmeric leaves
Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. Rendang is originally a dish from the Minangkabau ethnic group but it is also made by the Malays in Malaysia, Singapore, in the south of the Philippines and in Brunei. Rendang is a sort of beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.
Steps to make Meat Rendang:
- A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste.
- Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside.
- Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes.
- Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice.
Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process. Slowly simmering beef chuck with Indonesian spice. Rendang is a signature dish and "comfort food" in Malaysia. Think of it as akin to the American pot roast in its comforting associations. Unlike pot roast, however, rendang is spiced completely differently.
So that is going to wrap this up with this special food meat rendang recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
