Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 2 cans coconut milk (13.5 oz each)
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 4 red chilies, sliced
- 4 shallots, sliced
- 4 garlic cloves, minced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Wok or large pot
- Mixing bowl
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a wok or large pot, combine the beef, coconut milk, lemongrass, kaffir lime leaves, red chilies, shallots, garlic, turmeric powder, coriander powder, cumin powder, salt, and sugar.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.
3. In a mixing bowl, combine the flour, baking powder, and salt. Add the egg and water, and whisk until smooth.
4. Heat oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Serve the beef rendang with the jemput-jemput on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours for the beef rendang; 10-15 minutes for the jemput-jemput
Temperature:
Beef rendang: simmer over low heat
Jemput-jemput: fry over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 573
Fat: 34g
Carbohydrates: 45g
Protein: 22g
Sodium: 732mg
Sugar: 6g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef sirloin.
- Red chilies can be substituted with dried red chilies or chili flakes.
- Shallots can be substituted with red onions or yellow onions.
- All-purpose flour can be substituted with rice flour or cornstarch.
Variations:
- Chicken or lamb can be used instead of beef.
- Vegetables such as potatoes, carrots, or green beans can be added to the beef rendang.
- Different types of chili peppers can be used for a spicier or milder flavor.
Tips and tricks:
- To make the beef rendang more flavorful, marinate the beef in the spice mixture for a few hours or overnight before cooking.
- Use a non-stick frying pan for the jemput-jemput to prevent sticking.
- Serve the jemput-jemput immediately after frying for the best texture.
Storage instructions:
- Store the beef rendang and jemput-jemput separately in airtight containers in the refrigerator for up to 3 days.
- Freeze the beef rendang for up to 3 months.
Reheating instructions:
- Reheat the beef rendang in a pot over low heat until heated through.
- Reheat the jemput-jemput in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
- Serve the beef rendang in a large bowl or platter, garnished with sliced red chilies and fresh cilantro.
- Arrange the jemput-jemput on a separate plate or bowl, garnished with sliced scallions.
Garnishes:
- Sliced red chilies
- Fresh cilantro
- Sliced scallions
Pairings:
- Steamed rice
- Roti canai
- Naan bread
Suggested side dishes:
- Cucumber and tomato salad
- Pickled vegetables
- Fried tofu
Troubleshooting advice:
- If the beef rendang is too dry, add more coconut milk or water.
- If the jemput-jemput batter is too thick, add more water.
- If the jemput-jemput are too oily, reduce the heat and fry in smaller batches.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use a food thermometer to check the temperature of the beef.
- Wash your hands and all utensils and surfaces thoroughly before and after handling raw meat.
Food history:
- Daging rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
- Jemput-jemput is a popular Indonesian snack made from a batter of flour, egg, and water, and deep-fried until crispy.
Flavor profiles:
- Daging rendang is a spicy and savory dish with a rich and creamy coconut milk sauce.
- Jemput-jemput is a crispy and slightly sweet snack with a fluffy and tender interior.
Serving suggestions:
- Serve the beef rendang and jemput-jemput as a main course for lunch or dinner.
- Serve the jemput-jemput as a snack or appetizer.
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Region: Indonesian