Ingredients with Measurements:
- 1 kg beef, cut into cubes
- 5 cups thick coconut milk
- 2 cups thin coconut milk
- 10 dried chilies, soaked in hot water and seeded
- 10 shallots, peeled and sliced
- 5 cloves garlic, peeled and sliced
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves
- 1 tsp tamarind paste
- 2 tsp salt
- 2 tsp sugar
- 2 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle or blender
- Large pot or Dutch oven
Step-by-step instructions:
1. In a mortar and pestle or blender, grind the soaked dried chilies, shallots, and garlic into a paste.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chili paste and lemongrass and sauté until fragrant, about 2-3 minutes.
3. Add the beef cubes and stir to coat with the chili paste. Cook until the beef is browned on all sides, about 5-7 minutes.
4. Pour in the thick coconut milk, thin coconut milk, kaffir lime leaves, turmeric leaves, tamarind paste, salt, and sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.
6. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 35g
Protein per serving: 30g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Sugar per serving: 5g
Substitutions for ingredients:
- Dried chilies can be substituted with fresh chilies or chili powder.
- Shallots can be substituted with onions.
- Turmeric leaves can be substituted with bay leaves.
Variations:
- Chicken or lamb can be substituted for beef.
- Add diced potatoes or carrots for a heartier dish.
- Use a mixture of thick and thin coconut milk for a lighter sauce.
Tips and tricks:
- Browning the beef before simmering adds depth of flavor to the dish.
- Simmer the beef on low heat to ensure it becomes tender and the sauce thickens properly.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Store leftover Siwalan Beef Rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the beef rendang in a large bowl or platter, garnished with fresh herbs and sliced chili peppers.
Garnishes:
Fresh cilantro, sliced chili peppers, and lime wedges.
Pairings:
Steamed rice, cucumber salad, and pickled vegetables.
Suggested side dishes:
Coconut rice, stir-fried vegetables, and fried tofu.
Troubleshooting advice:
- If the sauce is too thin, simmer the beef rendang uncovered for an additional 10-15 minutes to thicken.
- If the beef is tough, simmer for an additional 30-60 minutes until tender.
Food safety advice:
- Use fresh ingredients and cook the beef thoroughly to prevent foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It is a slow-cooked dish that is typically served during special occasions and celebrations.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the beef rendang as a main dish with steamed rice and a side of vegetables.
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