Rendang Recipe

Ingredients:

• 1 kg beef (preferably chuck or brisket), cut into large chunks
• 750 ml coconut milk
• 5 shallots
• 3 cloves garlic
• 5-6 red ground chilies (adjust to taste)
• 3 cm (1 inch) fresh turmeric or 1 teaspoon turmeric powder
• 3 cm (1 inch) fresh ginger
• 4 kaffir lime leaves, torn into pieces
• 2 turmeric leaves, tied in knots (optional)
• 2 lemongrass stalks, bruised
• 5 cm (2 inches) galangal, bruised
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 sachet Rendang Spices Cap Rempah Minang 10g

Instructions:

1. Add 5 finely chopped shallots and 3 finely chopped cloves of garlic.
2. Add bruised ginger and galangal, bay leaves, lemongrass, kaffir lime leaves, turmeric leaves, as well as ground turmeric and chilies.
3. Add 1 sachet Rendang Spices Cap Rempah Minang seasoning.
4. Add the beef chunks to the pot.
5. Stir to ensure the beef is well coated with the spice mixture.
6. Pour in coconut milk from 3 coconuts (approximately 750 ml).
7. Cook over medium heat, stirring occasionally, until the meat is tender and the coconut milk has reduced and turned brown.
8. Stir occasionally to prevent sticking and ensure even cooking
9. Add salt and sugar, adjusting to taste.
10. Continue to cook until the rendang reaches your desired consistency. Traditional rendang is quite dry, but you can leave it saucier if you prefer.
11. Remove the lemongrass, turmeric leaves, and galangal before serving.
12. Serve the rendang hot with steamed rice or ketupat (rice cakes).

Tips:

• For a richer flavor, use freshly squeezed coconut milk.
• Adjust the amount of chili based on your heat preference.
• Rendang tastes even better the next day, so consider making it ahead of time.

Enjoy your homemade rendang, a deeply flavorful and aromatic Indonesian dish!