Rendang (Indonesian Beef Curry)

This is my favorite menu when I have a din­ner in Padang Restau­rant. Yup..Beef Ren­dang. Orig­i­nally from Minangk­abau but now it is served out­side Indone­sia as well. Beef Ren­dang is also famous in Sin­ga­pore and Malaysia and usu­ally served in tra­di­tional fes­ti­val. But there are dif­fer­ences between Indone­sia and Malaysia, In Indone­sia Beef Ren­dang is pre­fer to enjoy with rice then in Malaysia it’s enjoyed with ketu­pat. (a com­pressed rice cake).

Whether you enjoy it with rice or ketu­pat, both are still taste fan­tas­tic. Let’s take alook at the recipe:

Ingre­di­ents :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knot­ted
5 Kaf­fir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gel­ugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices

3 table­spoons Chopped galan­gal
1/2 table­spoon Chopped turmeric
1/2 table­spoon Chopped gin­ger
200 g Red chilies
4 Shal­lots
Salt

How to Cook:

• Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occa­sion­ally until the spices dry and turn brown.

Ren­dang (Indone­sian Beef Curry)4.4721