Beef rendang Recipe - It really is worth making a great quantity of this well-known Indonesian beef dish since it keeps perfectly, developing more taste each day. This formula will serve a family of 4 twice over, and it is suitable to deep freeze.
Ingredients
- 1 tbsp tamarind concentrate (block form) (see note) or 2 tsp tamarind purée
- 1 tbsp finely chopped ginger
- 6 long red chillies, seeded, chopped
- 500 ml (2 cups) coconut cream
- 6 dried daun salam (optional) (see note)
- 1 stalk lemongrass or 1 strip lemon rind
- 1 tsp grated fresh galangal
- 1 tsp ground turmeric
- 2 onions
- 1.5 kg beef chuck, blade or round steak, thinly sliced into strips
- 2 tsp caster sugar
- steamed white rice, to serve
- 6 garlic cloves
- 1 tsp chilli powder
- 2 tsp ground coriander
Directions:
Soaking period 10 minutes
- Relax tamarind in 125 ml warm water for a couple of minutes. Squeeze to break down pulp in the drinking water, then strain, getting rid of seeds and fiber.
- At the same time, place the onions, garlic herb, ginger, chillies as well as 125 ml from the coconut cream right into a food processor and procedure until smooth. Pour right into a large saucepan through adding remaining 375 milliliters coconut cream. Include 1½ tsp sodium, turmeric, chilli natural powder, coriander, daun salam, lemongrass as well as galangal, stirring to mix. Add the meats and bring to the steam.
- Reduce temperature to medium, include tamarind liquid and simmer till sauce has thickened, mixing occasionally. Reduce heat in order to low and continue simmering for around 2½ hours or till sauce is almost dried out, stirring frequently to guarantee the mixture will not stick to the skillet. When the oil begins to separate, add the actual sugar and stir to break down - allow the meat in order to cook in the oil until it finally becomes brownish. Serve with grain, one or two veggie dishes, sambal as well as prawn crisps.
Notice
• Tamarind focus (block form) is available through Asian food stores.
• Daun salam simply leaves, also referred to as Indonesian bay simply leaves, are available through Indonesian food shops.
Cook's information:
Oven temps are for conventional; in case using fan-forced (convection), slow up the temperature through 20˚C. | We utilize Australian tablespoons and glasses: 1 teaspoon equals five ml; 1 tablespoon equates to 20 ml; 1 mug equals 250 milliliters. | All herbs tend to be fresh (unless specified) and glasses are lightly loaded. | All vegetables tend to be medium size as well as peeled, unless specific. | All eggs tend to be 55-60 g, unless specific.
