Name: Beef Rendang
Prep time: 30 min
Cook time: 3 h
Yield: 8
Cuisine: Indonesian
Ingredients: Beef : 2 kg; Onion ( Small Size ) Shallot : 8 pcs; Garlic: 10 Cloves; Ginger: 2 inch; Galangal: 2 inch; Dried Red Chili ( Remove Seed ) : 10 pcs; Fresh Turmeric : 1 inch; Lemon Grass : 4 Stick; Candlenut ( Optional ) : 4 Pcs; Water : 1 Cup; Cumin : 1 TBSP; Coriander; Cloves: 8 pcs; Cardamom : 6 Pcs; Cinnamon: 1 Stick; Black pepper Corn : 1 tsp; Star Anise ( Optional ) : 1 pcs; Oil : 6 TBSP; Salt : 2 tsp; Palm Sugar : 2 tsp; Tamarind paste: 2 TBSP; Lime Leaves : 16 pcs; Coconut Cream : 400 ml; Or Coconut Milk : 2 whole Grated; Toasted Coconut Flake ( Kerisik ): 1 TBSP; Coriander leaf : 1/2 cup

Ingredients

Adjust Servings:

	SET A ----- ( MAIN INGREDIENT )
	2 kg Beef
	SET B ----- ( PASTE : BLEND 80 % )
	8 pcs Onion ( Small Size ) Shallot
	10 Cloves Garlic
	2 inch Ginger
	2 inch Galangal
	10 pcs Dried Red Chili ( Remove Seed ) Soaked in water for 15 min
	1 inch Fresh Turmeric Can be replaced with 1/2 tsp Turmeric powder
	4 Stick Lemon Grass
	4 Pcs Candlenut ( Optional ) Soaked in water for 15 min
	1 Cup Water
	SET C ----- ( Spice Mix )
	1 TBSP Cumin
	Coriander
	8 pcs Cloves
	6 Pcs Cardamom
	1 Stick Cinnamon
	1 tsp Black pepper Corn
	1 pcs Star Anise ( Optional )
	SET D ----- ( Cooking Add On )
	6 TBSP Oil Coconut Oil ( Sri Lanka Version )
	2 tsp Salt
	2 tsp Palm Sugar
	2 TBSP Tamarind paste
	16 pcs Lime Leaves
	400 ml Coconut Cream
	2 whole Grated Or Coconut Milk Milk out 2 Grated Coconut with 600 ml of water
	1 TBSP Toasted Coconut Flake ( Kerisik ) Toasted & Pounded
	SET - E ----- ( GARNISHING )
	1/2 cup Coriander leaf

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Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Mix of freshly made rempah and toasted coconut adds a load of flavour to the beef. Rendang is a meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. Together with homemade coconut butter and a load of spices, the dish is a delicious affair.

Features:

Cuisine:

Indonesian

Ingredients

SET A ----- ( MAIN INGREDIENT )
2 kg Beef
SET B ----- ( PASTE : BLEND 80 % )
8 pcs Onion ( Small Size ) Shallot
10 Cloves Garlic
2 inch Ginger
2 inch Galangal
10 pcs Dried Red Chili ( Remove Seed )
Soaked in water for 15 min
1 inch Fresh Turmeric
Can be replaced with 1/2 tsp Turmeric powder
4 Stick Lemon Grass
4 Pcs Candlenut ( Optional )
Soaked in water for 15 min
1 Cup Water
SET C ----- ( Spice Mix )
1 TBSP Cumin
Coriander
8 pcs Cloves
6 Pcs Cardamom
1 Stick Cinnamon
1 tsp Black pepper Corn
1 pcs Star Anise ( Optional )
SET D ----- ( Cooking Add On )
6 TBSP Oil
Coconut Oil ( Sri Lanka Version )
2 tsp Salt
2 tsp Palm Sugar
2 TBSP Tamarind paste
16 pcs Lime Leaves
400 ml Coconut Cream
2 whole Grated Or Coconut Milk
Milk out 2 Grated Coconut with 600 ml of water
1 TBSP Toasted Coconut Flake ( Kerisik )
Toasted & Pounded
SET - E ----- ( GARNISHING )
1/2 cup Coriander leaf

Directions

Steps

1 Done	Making Paste - Blend / Make paste with all the ingredients in SET-B ingredients with little water.
2 Done	Spices Mix - ( Optional ) Toast all the spices in SET-C in medium / low heat - Grind / Pound them all and make Spices Mix Powder
3 Done	Stir Fry Paste - In preheated cooking pot add oil - Add Paste ( Step -1 ) - Cook until paste become thick and flavorful ( 10 min )
4 Done	Cooking Add on - Add Set- C ingredients - Cook in high heat for 10 min - Add Beef - Stir & Cook for 15 min - Cook until paste become thick and flavorful ( 15 min ) - Add Set- D ingredients - Cook in high heat for 30 min - Cook in low heat for 2 hours (Slow Cook) - Cook until Thick / Dry Gravy - Stir / Close the observer for the last 30 min / make sure it does not burn the pot below.
5 Done	Add on Toasted Coconut Flakes / Kerisik) - Add Toasted Coconut Flakes / Kerisik ( 10 min before cooking done )