INDONESIAN BEEF RENDANG (RENDANG SAPI)
Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it.I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. But it is definately worth to try =^_^=
Provided by IndoFoody
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
- Cut the beef into small but thick slices square.
- Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
- Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
- Serve with warm Basmati or Jasmine plain rice.
Nutrition Facts : Calories 687.5, Fat 68, SaturatedFat 50.9, Cholesterol 27.3, Sodium 336.9, Carbohydrate 19.3, Fiber 0.9, Sugar 3, Protein 9
RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)
This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.
Provided by Chandra M
Categories Curries
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Put the beef in the slow cooker.
- In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
- Puree until smooth, then pour over the beef.
- Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
- The beef will be tender and the sauce will be dark brown.
- Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
- Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
- Stir in the sugar and season with salt to taste.
- Serve over steamed rice.
BEEF RENDANG
Make and share this Beef Rendang recipe from Food.com.
Provided by Terese
Categories Curries
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef into 3cm pieces.
- Process lemongrass, chillies, onion, garlic and ginger until smooth.
- Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
- Add lemongrass mixture, cook, stirring until fragrant.
- Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
- Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
- Discard cinnamon, stick in juice.
Nutrition Facts : Calories 860.2, Fat 67, SaturatedFat 33.8, Cholesterol 172.1, Sodium 195.7, Carbohydrate 15.5, Fiber 3.2, Sugar 9.2, Protein 49.2
MALAY BEEF RENDANG
The most simple recipe to make rendang, but it still taste delicious. You can use the same ingredients and directions to make chicken rendang (enough for 1 whole chicken). Try it & You wont't regret
Provided by ida ku zaifah
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan.
- Cover and cook for 30 min or till beef tender.
- Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick.
- Serve hot over white rice, white bread or glutinous rice.
Nutrition Facts : Calories 1237.2, Fat 127, SaturatedFat 56.4, Cholesterol 165, Sodium 55.1, Carbohydrate 9.4, Fiber 2.5, Sugar 2.7, Protein 15.9
RENDANG DAGING (BEEF RENDANG)
Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.
Provided by Kayla Stewart
Categories dinner, casseroles, meat, soups and stews, main course
Time 3h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
- Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
- Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
- After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
- Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.
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- Heat olive oil oil in a large pot. Add the onions, garlic, shallots, ginger paste, cinnamon, cloves, star anise, turmeric, and cardamom. Stir until fragrant and onions are transluscent.
- Add in the beef, lemongrass paste, and chili paste. Simmer for 2 minutes. Then add the coconut milk, water, tamarind paste. Stir for 5 minutes. Then add the toasted coconut flakes, salt, pepper, and palm sugar. Give it a good stir, then cover. Simmer on medium heat for 90 minutes, or until meat is very tender and sauce has reduced.
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