Recipes

Rendang

Recipe for famous rendang, beef stewed in coconut. You can make this dish spicier by using dried rather than fresh rawits. And the dish is really best if you let it cold one days and then warms up. 


Recipe from Indonesia for 4 persons 

Ingredients 

500 gr. lean beef 
20 fresh rawits 
3 shallots 
1 slice of ginger 3 cm 
Kunyit disc 1 of 2 cm 
1 slice of galangal 3 cm 
2 teaspoons ketumbar 
1 teaspoon Jinte 
5 cloves 
1 stalk lemongrass 
1 / 2 and 1 / 4 coconut 
5 tbsp oil 
4 daun jeruk, 1 cinnamon stick 
1 teaspoon tamarind 
salt 

Preparation 

Cut the meat into slices of 4x4 cm. 

Make all ingredients clean or peel and cut everything fine. Make all but the last 6 lines a fine paste. 

Grate 1/2 coconut pull here first with 1 cup water to get a thick santan, and then a lighter with 2 cups water. Grate the 1 / 4 coconut and grate it golden brown, fine to make mortar. 

Fry the spice paste until golden brown and add the crushed lemongrass to the daun jeruk. Stir the meat, cinnamon and salt to taste through. Add 1 cup of thin coconut teo and let simmer. If necessary, add a 2nd cup thin coconut meat is not soft. Keep stirring until the liquid is gone. 

Add the thick coconut and toasted coconut, take out the cinnamon and let simmer until the liquid has cooked again evaporated and the meat in the oil "floats".