Beef Rendang

Jl. Raya Senggigi, Senggigi, Batu Layar, Kabupaten Lombok Barat, Nusa Tenggara Bar. 83355

Famous Indonesian Recipe, originally comes from Minangkabau, West Sumatra. The original recipe needs 4 hours (or more) cooking time until the coconut milk is dry. Rendang recipe which cooked on the shorter time, which still has coconut soup, is called Kalio.

Ingredients

This Recipe Serves 1

250 gr tenderloin beef

400 ml coconut milk

30 gr lemongrass

1 gr kaffir lime leave

1 gr bay leave

 

Spices:

50 gr red onion

40 gr garlic

30 gr candlenut

50 gr galangal

10 gr tumeric

15 gr ginger

75 gr big red chili (serrano chili)

Direction

  • Cut the beef in big chunk
  • Blend all spices ingredients.
  • In a big pan, put the spices paste and lime leave and lemongrass, followed by coconut milk.  Heat until boiling
  • Add the beef chunks into the pan, reduce the heat, simmer until the curry becomes thicker.
  • Keep stirring until the curry becomes more brown and dark, thickened, and dry like a paste.  This process is arround 4 hours.  Add more time if you want it to be more dry.
  • Make sure to not let it burn.
  • Serves

    Serve with rice.

    Chef's Tip

    Cooking rendang is long process, you can make big portion and keep it in refrigerator. If you cooked properly, dry rendang can last long as four weeks.

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