RCI-CR.002.0001.001
Rendang
is made from beef or water buffalo meat slowly cooked in coconut milk and spices. Thick coconut milk
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- beef cut into big cubes to make 20 pieces1 kg
- lime leaves4 unit
- lemongrass1 stalk
- ready-to-use coconut milk or coconut milk from 1 big fresh coconut2 liter
- garlic2 cloves
- shallot4 unit
- ginger25 g
- turmeric15 g
- young galangal75 g
- tbl. ground fresh red chili pepper1 unit
- pepper1 tsp
- dried nutmeg1/2 unit
- candlenut2 unit
- tbl. salt1/2 unit
- tbs. Gula Jawa (Indonesian Palm Sugar)1 unit
Method
1
Marinate meat with the spice paste for at least 1 hour
2
In a pan, stir occasionally while cooking coconut milk over slow fire until some oil surfaces from the coconut milk (at least for 20 minutes)
3
Put 300 cc of coconut milk to cover the marinated meat and all the spices (including lime leaves and lemon grass) in a big wok (the bigger the better) and cook over slow to medium fire while occasionally stir the ingredients until half of the coconut milk is evaporated
4
Pour 100 cc of coconut milk and stir until almost all of the coconut milk is evaporated
5
Keep on stirring and pouring the rest of the coconut milk, 100 cc at a time
6
Cook for until the meat is tender (at least one and a half hour) and almost all the liquid from the coconut milk is evaporated and turned into spicy condiments