RENDANG
Rendang is a kind of Indonesian beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.
Provided by Mike Benayoun
Categories Main Course
Time 3h20m
Number Of Ingredients 23
Steps:
- Mix all the wet paste ingredients in a blender or food processor.
- In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
- Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
- Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
- Add the dry ground spices to the pan and mix with the wet paste.
- Fry for about 5 minutes, being careful not to burn the mixture.
- Add the meat, coat with paste and fry for about 1 minute.
- Add the coconut milk. Bring to a boil then reduce heat to low.
- Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
- Add kerisik (optional) and tamarind and simmer for another 20 minutes.
- Add salt and palm sugar to taste
BEEF RENDANG & TURMERIC RICE
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Time 3h10m
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces - but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It's ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, Fat 71 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 81 grams protein, Sodium 0.8 milligram of sodium
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.
CHEF JOHN'S BEEF RENDANG
The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 4h30m
Yield 8
Number Of Ingredients 17
Steps:
- Cut beef chuck into 2-inch pieces.
- Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
- Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
- In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
- Remove lemongrass to serve. For best results, let cool and serve the next day.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 10.4 g, Cholesterol 64.5 mg, Fat 30.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 16.2 g, Sodium 60.9 mg, Sugar 2.7 g
CHICKEN RENDANG CURRY
A really lovely Indonesian dish - with wonderful, complex, warming flavours. You can refer to Recipe #190959 to make your own, fresh coconut milk.
Provided by evelynathens
Categories Chicken Breast
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
- Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
- Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
- Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a bare simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
- Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
- Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.
Nutrition Facts : Calories 550.5, Fat 31.3, SaturatedFat 15.4, Cholesterol 53.5, Sodium 2102.9, Carbohydrate 53.3, Fiber 1.8, Sugar 47, Protein 16.2
SPECIAL BEEF RENDANG CURRY
This is a special beef recipe from my country which is really tasty and there is a special technique which softens the beef until the texture is like chicken. The dried shrimp is an added flavor and modification I made to the original dish. This recipe is easy to make, and will be a hit at family gatherings. Tastes really good with steamed or spiced rice.
Provided by THANISLIM
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
- Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
- Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
Nutrition Facts : Calories 289 calories, Carbohydrate 9.4 g, Cholesterol 51.3 mg, Fat 30.2 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 13.4 g, Sodium 343.2 mg, Sugar 1.6 g
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