Ingredients with Measurements:
- 1 kg beef balungan (beef ribs)
- 2 cans of coconut milk (800 ml)
- 10 shallots, sliced
- 6 cloves of garlic, minced
- 5 red chilies, sliced
- 5 green chilies, sliced
- 2 lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves
- 2 tablespoons of tamarind paste
- 2 tablespoons of palm sugar
- Salt to taste
- Cooking oil
Special equipment needed:
- Large pot with lid
- Mortar and pestle
Step-by-step instructions:
1. Heat some cooking oil in a large pot over medium heat.
2. Add the sliced shallots, minced garlic, and sliced chilies. Stir-fry until fragrant.
3. Add the beef balungan and stir-fry until the meat changes color.
4. Add the coconut milk, lemongrass, kaffir lime leaves, and turmeric leaves. Stir well.
5. Add the tamarind paste, palm sugar, and salt. Stir well and bring to a boil.
6. Reduce the heat to low and let it simmer for 3-4 hours until the meat is tender and the sauce has thickened.
7. Stir occasionally to prevent the sauce from burning.
8. Once the meat is tender and the sauce has thickened, remove from heat.
9. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 45g
Protein: 30g
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Sodium: 300mg
Substitutions for ingredients:
- Beef balungan can be substituted with beef shank or beef chuck.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add some diced potatoes or carrots to the recipe for a more filling meal.
- Use chicken instead of beef for a lighter version of the dish.
- Add some toasted coconut flakes as a garnish for extra texture.
Tips and tricks:
- Use a mortar and pestle to grind the spices for a more authentic taste.
- If the sauce is too thick, add some water to thin it out.
- For a spicier version, add more chilies or use spicier varieties.
Storage instructions:
Store the Balungan Rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Balungan Rendang in a pot over low heat until heated through.
Presentation ideas:
Serve the Balungan Rendang in a large bowl with steamed rice on the side.
Garnishes:
Garnish with some sliced red chilies and fresh cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
Serve with steamed rice and some stir-fried vegetables on the side.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the meat is tough, let it simmer for longer until it becomes tender.
Food safety advice:
Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
Rendang is a traditional Indonesian dish that originated from the Minangkabau people of West Sumatra.
Flavor profiles:
Balungan Rendang is a rich and flavorful dish with a spicy, sweet, and savory taste.
Serving suggestions:
Serve the Balungan Rendang as a main dish for lunch or dinner.
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Region: Indonesian