Ingredients with Measurements:
- 500g beef, cut into small pieces
- 2 cups coconut milk
- 2 cups water
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves
- 1 cup grated coconut, toasted
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tsp salt
- 10 red chilies, chopped
- 5 shallots, chopped
- 4 garlic cloves, chopped
Special Equipment Needed:
- Mortar and pestle
- Large pot
Step-by-Step Instructions:
1. In a mortar and pestle, grind the chilies, shallots, and garlic into a paste.
2. In a large pot, combine the beef, coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, and the chili paste. Bring to a boil over medium heat.
3. Reduce the heat to low and simmer for 2 hours, stirring occasionally.
4. Add the toasted grated coconut, tamarind paste, palm sugar, and salt. Stir well and continue to simmer for another hour or until the beef is tender and the sauce has thickened.
5. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 18g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrate: 15g
Dietary fiber: 3g
Sugar: 8g
Protein: 18g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef
- Brown sugar can be used instead of palm sugar
- Lime juice can be used instead of tamarind paste
Variations:
- Add vegetables such as potatoes, carrots, and green beans
- Use different types of chilies for a spicier or milder flavor
- Use different types of meat or seafood
Tips and Tricks:
- Toast the grated coconut in a dry pan over medium heat until golden brown
- Bruise the lemongrass by hitting it with the back of a knife to release its flavor
- Simmer the rendang on low heat to prevent the coconut milk from curdling
Storage Instructions:
Store the Semanggi Rendang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Semanggi Rendang in a pot over low heat until heated through.
Presentation Ideas:
Serve the Semanggi Rendang in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve with steamed vegetables such as broccoli or bok choy.
Troubleshooting Advice:
If the rendang is too thick, add more water or coconut milk. If it is too thin, simmer for a longer time to thicken the sauce.
Food Safety Advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food History:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor Profiles:
The Semanggi Rendang is spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the Semanggi Rendang with steamed rice and vegetables for a complete meal.
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Region: Indonesian