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August

Beef Rendang – hot and spicy

Written by Admin. No comments Posted in: Traditional Food
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Rendang Daging (Beef Rendang)

Rendang Daging (Beef Rendang)

Rendang is a “dry” meat curry that originated in the Padang cuisine of west-central Sumatra., Indonesia. It has become popular throughout the Indonesian archipelago, as well as in Malaysia and Singapore. Rendang is an intensely flavorful dish often served on special occasions. The ingredients used to season it vary widely from region to region. Pick and choose as you have available.

Ingredients (serves 4)

Method

  1. Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
  2. Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
  3. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
  4. Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with steamed cabbage and rice.

Notes & tips

  • You can replace rendang curry paste with 1/3 cup madras curry paste.

Variations

  • Rendang Kambing: use lamb instead of beef.
  • Rendang Ayam: use boneless chicken breasts or thighs.
  • Rendang is typically made fiery hot with chilies. Adjust the amount to your liking.
  • During the cooking process, oil will separate out from the coconut milk and rise to the top of the dish, and rendang is typically fairly oily. You can skim any excess oil from the top of the dish if you like.

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