Rendang has its roots in Indonesian cuisine and is one of the most popular dishes from Padang, West Sumatra. This curry dish based on a rich coconut sauce is now also popular in Thailand, Singapore, Vietnam, Burma, Sri Lanka, and other Asian countries.
You can make this dish spicy or mild, you can change and make variations on the spices used.
The list of ingredients is quite long, but the procedure is easy to follow. Prepare the ingredients in advance and be sure to let it cook until tender.
Flavor base paste
- 8 shallots, peeled and sliced
- 6 garlic cloves, peeled and sliced
- 3 cm ginger, peeled and chopped
- 3 cm galangal, peeled and sliced (or add 1 teaspoon of loas powder to the additional ingredients)
- 1/2 teaspoon black peppercorns, crushed
- 2 cm turmeric (or add 1 teaspoon turmeric to the additional ingredients)
- 2 tablespoon oil
- 2 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 lemon grass, cut into big pieces
- 1 star anise
- 2 cloves
- 1 red chili, quantity to taste
- 12 macadamia nuts, optional
Meat and additional ingredients
- 500 g beef, diced
- 2 cups coconut milk
- 1 teaspoon tamarind paste
- 2 bay
- 1-2 kaffir lime leaves
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 2 tablespoon roasted coconut
- Sliced green onion
- Chopped red pepper, low or medium hot
- Flavor base: prepare a purée with the ingredients for the flavor base or simply chop finely all ingredients. Set aside.
- Spiced oil: heat oil in a pot and add all whole spices fry until fragrant.
- Add prepared flavor base paste and stir constantly to keep them from sticking to the pan and burning.
- Stir in beef and make sure it’s well coated with the spices and aromatics; cook for 5 minutes but don’t try to brown it.
- Add all additional ingredients stir to combine the turn the heat down to medium low and loosely cover with a lid. Stir from time to time and simmer for 3-4 hours until the meat is very tender; if necessary add little water. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat and cook down very slowly to become a very thick and brown sauce. Coconut oil will separate.
- Place in a serving bowl and for more color sprinkle with topping ingredients