I was visiting the Indonesian Embassy website when I read the news about World's 50 most delicious food (Reader's Pick) by CNNgo and was very proud to find out that Indonesian Beef Rendang was picked as the no. 1 World's most delicious food... :-)
I love beef Rendang so much! The Indonesian beef rendang is originated from West Sumatera. This beef rendang is also very famous in Indonesia because it's full of spice and very delicious indeed. You eat it with plain rice or rice cubes. I enjoy this beef rendang better with Indonesian yellow rice.
It's easy to find beef rendang in Indonesia, especially in my hometown, Jakarta. But, since I've been away from Indonesia for nearly 20 years, I've been learning to cook this delicious dish by myself so that I can always enjoy this dish where ever I am in the world.
Lucky for me as I am married to a Malaysian. Beef rendang is also famous in Malaysia because of the similar culture and heritage with West Sumatera. So, my passion in beef rendang is shared with my Malaysian husband...;-)
After many times eating and cooking beef rendang from both countries (Indonesia & Malaysia), I'm finally able to come up with my own recipe that combine the good of both sides to make my own beef rendang even more irresistible.
I'm happy to share my secret recipe with you all so that you can also taste this delicious dish even if you are not in Indonesia or Malaysia. I modify my recipe for my friends in Philippines. Have fun cooking!
Beef Rendang (Malaysia - Indonesia style)
Preparation time: 30 Minutes
Cooking time: 2-3 hours
Serves: 4-6 people
Ingredients: (Not pounded)
1kg lean beef (cleaned and cut into a 2 by 4 cm rectangular size or a 2.5cm-cube)
Salt and pepper to taste and to marinate the meat
900 ml thick coconut milk
2 tbsp ground pan-toasted coconut (kerasik)
2 stalk lemon grass (tanglad/serai) - cleaned and crushed
2 kaffir lime leaves (you can buy Dried Kaffir Lime in a bottle by Thai Heritage from South Supermarket)
1 turmeric leaf (shredded) – but I can’t fine turmeric leaf here in Philippines so I don’t use this ingredient
2-3 chilies (depending on how spicy you can handle). The original Indonesian/Malaysian recipe will use about 12-15 chilies
5 cloves garlic
15-20 shallots (Thai onion) or you can also use 4-5 big red onions
2.5 cm galangal (langkawas) – peeled and grated
2.5 cm ginger – peeled and grated
1.3 cm turmeric (yellow ginger) – peeled and grated or you can also use 2 tsp turmeric powder. The original Indonesian beef rendang recipe does not use this ingredient, but the Malaysian one uses it.
2 tsp salt (or depending on your taste)
Direction to cook:
- Season meat with salt and pepper. Leave aside for 20-30 minutes or boil the meat until the meat a little bit tender. Use a fork and poke the meat to test the tenderness.
- In a big pan, mix together the thick coconut milk and ground ingredients. Place over medium heat and keep on stirring slowly to boil (this is important to keep the coconut milk consistency)
- Add meat and continue to stir to boil for about 10-15 minutes.
- Put in tanglad, kaffir lime leaves, and season with salt to taste. Continue to stir slowly.
- Reduce the heat to low, simmer until the meat is tender
- When the color changes to dark brown, add 2 tbsp kerisik (ground pan-toasted grated coconut) and mix again.
- Simmer again until the gravy becomes oily.
- Remove from the stove.
- Serve with plain rice or yellow rice.