Beef rendang is of Indonesian origin–a much-celebrated recipe from the Minangkabau
ethnic group of Indonesia–and often served at ceremonial occasions and
to honored guests. After spending hours making my beef rendang, I
totally understand why.
Beef rendang is not your every day
that one can whip up in a jiffy, the time–not to mention patience and
dedication–alone is probably a main obstacle for most people. If you
must know, it took me almost 3 hours to concoct a pot of this aromatic
and extraordinarily scrumptious beef rendang.
Ingredients::
- 2 lb of beef
- 20 pieces of shallots
- 10 pieces of garlic
- 150 gram red chili pepper
- 50 gram ginger
- 10 pieces of clove leaves
- 60 gr turmeric
- 300 gr candle nut
- 5 salam leaves
- 8 cups of thick coconut milk
- 8 cups of thin coconut milk
Direction::
- Cut beef into several-bite sized pieces, and boil until half done
- Skin shallots, garlic, and mix with chili
- Brown this spice mix for a few minutes
- Boil beef and this spice mix in the thin coconut milk
- Put on banana leave
- Boil until dry
- Add thick coconut milk, boil until coconut milk dries while mixing it occassionally
