How to make Rendang - Traditional Indonesian Dry Beef Curry Recipe
RENDANG
A dish from the island if Sumatra, Rendang is probably one of the most famous Indonesian dishes. In essence, it is a dry curry which utilizes different flavors and cooking techniques found on the islands. The traditional process of making rendang is a product of passion and patience which are handsomely rewarded once you have tasted the fruits of your labor.
Ingredients:
SPICE PASTE
4 Tbsp very finely chopped galangal
2 Tbsp sliced turmeric
1 Tbsp sliced kencur (aromatic ginger)
1 pc sliced candlenut
4 slices of terasi (shrimp paste)
2 Tbsp chopped dried long chili
¾ cups sliced shallots
1 cup sliced fresh red chilis
1/3 cup sliced garlic
1 pcs tabia bun (long pepper)
4 Tbsp coconut oil
COCONUT MILK
2 cups grated coconut
1½ cups water
POYAH or SERUNDENG (toasted grated coconut)
1 Tbsp spice paste from the rendang cooking
Grated coconut from making coconut milk
FOR COOKING
3 Tbsp coconut oil
2 4-inch pieces of crushed lemongrass
1 Tbsp of sliced palm sugar
1 Tbsp coriander powder
1 3-inch cinnamon stick
2 pcs fresh kaffir lime leaves
3 pcs fresh bay leaves
500g cubed beef brisket marinated with spice paste
1 Tbsp tamarind water
1½ cup poyah or serundeng (toasted grated coconut)
1 pinch of sea salt to taste
1 Tbsp kecap manis
1 Tbsp coconut milk to garnish
1 Tbsp poyah or serundeng (toasted grated coconut) to garnish
First make the spice paste by combining all ingredients to a mortar and pestle and mashing them to a fine paste. Add coconut oil one tablespoon at a time during the mashing process to lubricate and create a smooth paste. This process can also be done in a blender or food processor. Just add all ingredients to the food processor and pulse to a smooth paste. Add 1 Tbsp of the spice paste to the beef brisket and rub the spice paste to the meat. Set aside the remaining spice paste for cooking.
Prepare the fresh coconut milk by placing the fresh grated coconut on to a mixing bowl, and adding the water. Let the coconut soak in the water for a few minutes, and then squeeze the grated coconut numerous times. When the water turns white and milky, strain the grated coconut squeezing as much of the coconut milk as you can. Set aside the coconut milk, and the remaining coconut pulp.
To start cooking the dish, heat coconut oil until smoking then saute the remaining spice paste for a few minutes. Add the crushed lemongrass, palm sugar, coriander powder, cinnamon stick, kaffir lime leaves, and bay leaves and saute further adjusting the heat to not burn the spices. After a few minutes, add the marinated beef and saute with the spices until the beef is cooked on the outside and well coated with the spice paste. After the beef is well coated, lower the heat and add the fresh coconut milk ¼ cup at a time adding more again as the pan dries up. When the coconut has all been added, continue to add vegetable stock or water to the pan a little at time. The objective is to slowly braise the beef in the spices until tender. This could take a while depending on the beef you have.
While the beef is braising, we can start making the poyah also known as serundeng or grated toasted coconut. Add 1 tablespoon of the spices from the cooking rendang to a skillet on medium heat. Add the grated coconut used to make the coconut milk. Make sure it’s well combined with the spice paste. Lower the heat and slowly toast the coconut. You want the coconut to be completely dry and toasted without burning. This process can take some time.
Once the beef is almost tender, add tamarind water and then the toasted coconut making sure to leave some for garnishing at the end. Add a pinch of sea salt, a tablespoon of kecap manis. Continue to braise until the beef in tender. Once the beef is tender the dish is ready to serve. Garnish with fresh coconut milk and the toasted coconut. Take a seat, relax, and enjoy the amazing dish you had just created.
*If time does not allow you to keep watch over the dish and keep adding liquids as needed, you can add all the coconut milk at once and some stock or water and braise slowly. Just make sure to stir the dish once in a while to make sure the spices don’t burn at the bottom of the pan.
