How are you currently as of this best suited period ?, I just pray you’re nicely and joyful often. through this web site I am going to introduce the recipe for cooking Beef Rendang - Indonesian that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Beef Rendang - Indonesian food is in great demand by lots of people, and tastes good also, would make all of your family members and friends You like it quite possibly.
Beef Rendang - Indonesian cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Beef Rendang - Indonesian dishes you make.
Alright, don’t linger, let’s approach this beef rendang - indonesian menu with 25 components which are definitely easy to receive, and we have to process them at the very least through 11 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients Beef Rendang - Indonesian:
- Give 500 gr - beef (I used shin beef) - cut big square (I used 250 on purpose)
- Provide 400 ml - coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier)
- Make ready 400 ml - coconut milk mix to 400ml water. This to make 800ml light coconut milk
- Require 3 kafir limes leaves (dont use the stem)
- Get 3 of bayleaves (I only used 2 as we dont have in the house)
- Provide 1 - lemongrass cut into 3
- Provide 1 for turmeric leaves (omit if you dont have)
- Provide 1 tbsp for brown sugar (I used our palm sugar - gula jawa)
- You need 1 tsp for tamarind paste (if you used seed one, mix in water)
- Provide 5 tbsp of coconut oil (or any) - add if need it
- Provide as needed - Salt (last)
- Prepare 1 Knorr beef cube
- Need 1.5 tsp white pepper
- Take - Optional: Rendang paste - I used Indofood brand
- Require of To blends in food processor with 1 tbsp oil:
- Need 10 for Red chillies (30 gr) - cut/slice
- Provide 5 - Thai red chilies
- Provide 3-4 for shallot - cut
- Require 4-5 of garlic
- Get 2 cm of ginger
- Get 1 tsp galangal mince
- Take 1 tsp of corriander seed/powder
- Need 1/2 tsp for nutmeg powder
- Give 1/2 tsp turmeric powder
- Take 2-3 of candlenut (omit if you dont have)
Beef Rendang - Indonesian making process:
- In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes)
- In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes.
- Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass.
- Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off.
- Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender).
- Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred
- Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning.
- This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring.
- You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes.
- After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;)
- The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless.
Alright, above offers discussed briefly about causeing this to be beef rendang - indonesian recipe. at the very least it could be an illustration for you yourself to broaden your understanding inside the culinary world. if you want to save our internet site address inside your browser, in order that at any most suitable period there’s a brand-new food selection of quality recipes, you may get the offered data. and in addition share the hyperlink with this website together with your friends and colleagues, thank you.
