INDONESIAN BEEF RENDANG
Beef rendang is Indonesian beef curry cooked in spiced coconut milk until all the liquid evaporates leaving the meat tastes rich and delicious.
Provided by Devy Dar
Categories Dinner
Time 2h15m
Number Of Ingredients 12
Steps:
- Using pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chillies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chillies in the food processor. Then give it a blitz until all the become a thick paste.
- Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt.
- Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
- After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium heat until the milk reaches boiling point, then turn the heat to low. Don't forget to always keep checking and stirring.
- Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
- If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Cook the rendang until all the gravy evaporates. Take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
- When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.
Nutrition Facts : Calories 390 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 538 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
INDONESIAN BEEF CURRY
This delicious Indonesian Beef curry is slow cooked to produce a wonderful spicy and tender beef rendang. Serve up with some coconut rice. Delish!
Provided by Gav
Categories Mains
Time 3h20m
Number Of Ingredients 18
Steps:
- Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Zap it all into a paste.
- Fry the paste for about 2-3 minutes and then put it into your slow cooker or Dutch oven.
- Then take the steak pieces and fry them in the oil in batches until brown on all sides.
- When the steak is browned add it to whichever cooking vessel you are using.
- Then cover the steak and fried paste with the coconut milk. Then add the ginger, sugar, coconut, curry leaves and Rendang curry paste.
- Stir well to mix all the ingredients together.
- Then cook at 160C for about 3-4 hours, or until the meat has become tender and is beginning to fall apart.
INDONESIAN BEEF CURRY WITH COCONUT RICE
Make and share this Indonesian Beef Curry With Coconut Rice recipe from Food.com.
Provided by dicentra
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned.
- Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
- Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally.
- Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly.
- Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
- Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
- To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil.
- Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes.
- Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.
Nutrition Facts : Calories 380, Fat 15.7, SaturatedFat 4.7, Cholesterol 69.6, Sodium 586.6, Carbohydrate 30.7, Fiber 1.8, Sugar 1, Protein 28.1
INDONESIAN BEEF NOODLE CURRY
This is a simple way to cook a beef curry, the use of cabbage gives this dish a different slant. Not many ingredients so give it a go. You could omit the noodles and serve with boiled rice.
Provided by Brian Holley
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and brown the onions and garlic.
- Add the curry powder and coriander, cook for 2 minutes.
- Add the meat and brown it on all sides, add the coconut milk, cover and simmer for 40 minutes.
- Add the beans and noodles, cook for 10 mins,.
- add the cabbage and cook for 5 minutes.
- Serve.
Nutrition Facts : Calories 740.1, Fat 52.9, SaturatedFat 32.7, Cholesterol 101, Sodium 437.6, Carbohydrate 40, Fiber 6.7, Sugar 11.9, Protein 30
BEEF CURRY
Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 2h50m
Number Of Ingredients 17
Steps:
- Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
- Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
- Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium
INDONESIAN BEEF CURRY
This simple curry is full of flavour, and is served with noodles and fried rice. The cabbage and coconut go so well together, you'll be amazed. We have this dish often, never any left.
Provided by Brian Holley
Categories Curries
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a pot and fry the onions till golden.
- Add the garlic, curry powder and coriander, cook for two minutes.
- Add the meat and salt, cook till meat browns.
- Add the coconut milk, cover the pot and simmer for 40 mins stirring every five minutes.
- Add the beans and noodles, cook for 15 minutes.
- In a pan heat the remaining oil and butter, fry the rice till light golden colour.
- Cover the pan and remove from the heat, allow to stand.
- Add the cabbage to the curry and cook for 5 minutes.
- Serve the curry over the fried rice.
Nutrition Facts : Calories 1880.8, Fat 131, SaturatedFat 74.8, Cholesterol 232.6, Sodium 375.3, Carbohydrate 119.5, Fiber 13.4, Sugar 23.8, Protein 63.3
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.
INDONESIAN BEEF & EGGPLANT CURRY
This is a hot & sour curry that's made from scratch, although it's not difficult to make. Once you have your curry paste ready, the rest of the cooking process is a breeze. The kaffir lime leaves are key here, although they are difficult to find as not even every Asian grocery store carries them. Unfortunately, there isn't a decent substitute, but these flavorful leaves are very much worth the search.
Provided by rpgaymer
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
- Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
- Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.
Nutrition Facts : Calories 787, Fat 32, SaturatedFat 20.8, Cholesterol 62.1, Sodium 674.6, Carbohydrate 103.3, Fiber 5.4, Sugar 59.2, Protein 24
INDONESIAN RENDANG BEEF CURRY
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
Provided by Member 610488
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
- Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
- Add spice mixture and stir-fry until lightly browned and fragrant.
- Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
- Add coconut milk, lime juice and sugar. Stir to blend.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
- Serve over steamed rice.
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