Ingredients with Measurements:
- 1 kg beef, cut into small pieces
- 6 cups water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- 2 star anise
- 1 tsp salt
- 1 tsp sugar
- 1 cup coconut milk
For the spice paste:
- 10 shallots
- 5 cloves garlic
- 5 red chilies
- 5 bird's eye chilies
- 2 tsp turmeric powder
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp fennel powder
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Blend all the spice paste ingredients in a blender or food processor until smooth.
2. In a pot, add the beef, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cardamom pods, cloves, star anise, salt, and sugar. Bring to a boil and simmer for 1 hour or until the beef is tender.
3. Add the spice paste and coconut milk to the pot. Simmer for another 30 minutes or until the sauce has thickened and the beef is fully cooked.
4. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 15g
- Protein: 40g
Substitutions for ingredients:
- Beef can be substituted with chicken or lamb.
- Red chilies and bird's eye chilies can be substituted with any chili pepper of your choice.
Variations:
- Add potatoes or carrots to the pot for a more hearty meal.
- Use shrimp instead of beef for a seafood version of the dish.
Tips and tricks:
- To make the beef more tender, marinate it in a mixture of salt and lime juice for 30 minutes before cooking.
- Use fresh spices for a more fragrant and flavorful dish.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on low heat until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Fried shallots
- Sliced red chilies
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Crispy fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a longer period of time to thicken it up.
- If the beef is tough, simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the beef thoroughly to avoid any foodborne illnesses.
Food history:
- Rendang Soto Padang is a traditional Indonesian dish that originated from the city of Padang in West Sumatra.
Flavor profiles:
- Spicy, savory, and fragrant.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian