Ingredients with Measurements:
- 2 lbs beef chuck, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 cups water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves (optional)
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 cup grated coconut, toasted
- 1 cup sliced shallots
- 1 cup sliced garlic
- 1 cup sliced red chili peppers
- 1 cup sliced lengkuas (galangal)
- 1 cup sliced ginger
- 1 cup sliced turmeric
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a large pot, combine the beef, coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind paste, palm sugar, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, stirring occasionally.
2. While the beef is simmering, prepare the spice paste. In a mortar and pestle or food processor, grind the toasted grated coconut, shallots, garlic, red chili peppers, lengkuas, ginger, and turmeric into a smooth paste.
3. After 2 hours of simmering, add the spice paste to the pot and stir well. Continue to simmer over low heat, stirring occasionally, until the liquid has evaporated and the beef is tender and coated in a thick, dark brown sauce. This should take about 2-3 more hours.
4. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef can be substituted with chicken or lamb.
- Turmeric leaves can be substituted with bay leaves.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add diced potatoes or carrots to the pot during the last hour of cooking for a heartier dish.
- Use different types of chili peppers for varying levels of spiciness.
- Substitute the beef with tofu for a vegetarian version.
Tips and tricks:
- Toast the grated coconut in a dry pan over medium heat until golden brown before using.
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor.
- Use fresh lengkuas and turmeric for the best flavor.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Sprinkle with chopped cilantro or sliced red chili peppers for a pop of color.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad.
Troubleshooting advice:
- If the sauce is too thin, continue to simmer until it thickens.
- If the beef is tough, simmer for an additional hour or until tender.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is typically made with beef or chicken and a variety of spices, including lemongrass, galangal, turmeric, and chili peppers. The dish is slow-cooked over low heat until the meat is tender and the sauce has thickened.
Flavor profiles:
Spicy, savory, slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or cucumber salad.
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Region: Indonesian