Rendang Recipes

BEEF RENDANG

Steps:

• Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
• Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
• Add remaining Curry ingredients and beef. Stir to combine.
• Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
• Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
• Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
• Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
• The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

INDONESIAN BEEF RENDANG

Steps:

• Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
• Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
• Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

BEEF RENDANG RECIPE (RESEPI RENDANG DAGING)

Steps:

• Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.
• Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.
• Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.
• Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.
• Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.
• Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.
• You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.
• Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.
• Click here for the Recipe!

BEEF RENDANG RECIPE (INDONESIAN SPICY BEEF IN COCONUT)

Steps:

• Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and cloves to a food processor. Process to form a thick paste.
• Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit.
• Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste.
• Add the coconut milk, Kaffir lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Stir to incorporate.
• Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour, stirring from time to time to prevent burning. The consistency will thicken.
• Reduce the heat to medium-low and continue to simmer until the sauce darkens to a brown color and reduces, coating the beef, about 2 hours,or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching.
• Remove from heat and remove large spices, like the cinnamon stick.
• Garnish and serve!

CHICKEN RENDANG RECIPE (NYONYA STYLE)

Steps:

• Firstly, toast grated coconut over medium heat in a pan to make kerisik. Once it turns golden brown, remove the grated coconut from the pan. Then, pound it using a pestle and mortar until it releases oil.
• Next, blend chillies, galangal, garlic, shallots and lemongrass stalks in a food processor. Put some oil into a pan and set the heat to medium. Put the blend of ingredients into the pan and wait until the paste is fragrant.
• Add the kerisik (toasted grated coconut) into the pan and mix it until it is even. Next, add the chicken meat into the pan. Stir-fry using medium heat and wait for 5 to 7 minutes.
• Add coconut milk into the pan. Then, add in salt to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick.
• Add some kaffir lime leaves to make the dish taste better. Then, mix it and serve the chicken rendang.

BEEF RENDANG (THE BEST!)

Steps:

• Chop the spice paste ingredients and then blend it in a food processor until fine.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

MALAY BEEF RENDANG RECIPE (AUTHENTIC RESEPI RENDANG DAGING)

Steps:

• Prepare The Ingredients
• 1. Cut the dried red chillies in half and place in a bowl of hot water to soak around 20 minutes. 20 Minutes 2. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up. 3. Once the chillies have soaked drain the water off and set aside. If you don't want the paste too hot you can remove some, or all, of the seeds.
• Prepare The Spice Paste
• 1. Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestel and mortar or, like me, add them to an electric blender or spice grinder. 2. First add the lemongrass. Chop into bits and blend for 10-15 seconds.. 3. Then chop your galangal. Add it to the blender and blitz for another 10 seconds. 4. Add the chopped ginger and garlic cloves. Blend for 10 seconds. 5. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Don't be tempted to add water! You don't need it! 6. Finally add all the remaining ingredients. (soaked chillies, Kerisik, turmeric, coriander and remaining onion. 7. Continue blending until you have a fairly fine mix. It doesn't need to be entirely smooth (but smooth is better than chunky)
• Cooking The Beef Rendang
• 1. You can use a large, heavy based saucepan or a dutch oven. 2. I find it easier to add half the beef, then all the spice paste and give it a mix. 3. Then add the remaining beef and mix well. 4. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well. 5. Place on a low heat and let it come to a gentle simmer. 6. Occasionally stir to make sure everything is well combined. 7. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect! 8. The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
• Note: You shouldn't need to stir the Beef Rendang until the last 45-30 minutes. Once it starts to dry, check regularly as it will need stirring to avoid it catching on the base of your pan. The stirring will prevent it burning. Check the seasoning and serve! Use our handy timers below to remind you! 2 hours and 15 minutes or 2 hours and 30 minutes and finally Final 30 Minutes cooking time Stir regularly

INDONESIAN RENDANG

Steps:

• Put all ingredients for the paste in a blender or food processor.
• Add 50 ml coconut milk to help the blending process and blend until smooth.
• Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters).
• Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix.
• Cook over medium-high heat until the coconut milk get boiled.
• Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally.
• Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang)
• If you like to eat it as rendang then continue cooking on low heat for about 30 minutes.
• Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning)
• Serve hot with rice and "Minangkabau Green Sambal".
• Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended.
• I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic :-)

MALAYSIAN BEEF RENDANG

Steps:

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.