Rendang is a spicy meat dish that originated in Indonesia, but is also popular in Malaysia, Singapore, and other parts of Southeast Asia. To make rendang, you will need the following ingredients:
- 2 lbs (1 kg) of beef, cut into small cubes
- 2 cups (500 ml) of coconut milk
- 1 cup (250 ml) of water
- 1 large onion, finely diced
- 4 cloves of garlic, finely minced
- 2 inches (5 cm) of fresh ginger, finely grated
- 1 cup (250 ml) of thick coconut cream
- 4 tablespoons of vegetable oil
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 2 bay leaves
- 4 kaffir lime leaves
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- Salt, to taste
To make the rendang, follow these steps:
In a large pot or Dutch oven, heat the oil over medium heat. Add the cinnamon sticks, cloves, cardamom pods, bay leaves, and kaffir lime leaves, and fry for 1-2 minutes until fragrant.
Add the onions, garlic, and ginger, and fry for another 5-7 minutes until the onions are softened.
Add the beef to the pot, and cook for 10-15 minutes until the meat is browned on all sides.
Add the coconut milk, water, tamarind paste, and brown sugar, and stir well to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the meat is tender and the sauce has thickened.
Add the coconut cream and salt, and continue to simmer for another 20-30 minutes until the sauce has thickened even further and the meat is very tender.
Serve the rendang with steamed rice or noodles, and enjoy!
