Ingredients with Measurements:
- 1 kg beef, cut into cubes
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 2 tbsp budu (fermented fish sauce)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp cooking oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium heat.
2. Add the beef cubes and cook until browned on all sides.
3. Add the lemongrass, kaffir lime leaves, and turmeric leaves to the pot.
4. Pour in the coconut milk and water, and stir to combine.
5. Add the budu, tamarind paste, and palm sugar to the pot, and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer the beef for 2-3 hours, stirring occasionally, until the sauce has thickened and the beef is tender.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for browning the beef, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 400 per serving
Fat: 25g
Protein: 30g
Carbohydrates: 10g
Sodium: 500mg
Substitutions for ingredients:
- Beef can be substituted with chicken or lamb.
- Budu can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add diced potatoes or carrots to the pot for a heartier dish.
- Use different types of meat for a different flavor.
- Add sliced chilies for a spicier dish.
Tips and tricks:
- Browning the beef before simmering adds flavor and texture to the dish.
- Stir the pot occasionally to prevent the sauce from sticking to the bottom.
- Adjust the seasoning to taste by adding more budu, tamarind paste, or palm sugar as needed.
Storage instructions:
- Store leftover budu rendang in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve the budu rendang in a large bowl with rice on the side.
- Garnish with chopped cilantro or sliced scallions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the sauce is too thin, simmer the beef for longer until it thickens.
- If the beef is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Budu rendang is a traditional dish from Malaysia, made with beef or other meats simmered in a rich, spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Indonesian