My Collections of Original Indonesian Recipes...

I just want to give you a big welcome...

In this blog i dedicate to give you the best of Original Indonesian Recipes...

Indonesian food comes from many sources of ingredients and spices, from various kinds of chillies, ginger, shallot, turmeric to coconut milk. Combining those natural spicy ingredients provides you unique dishes from Indonesia, the islands of spices...

To All food lovers, I really encourage you to try the taste of Indonesian foods, most of them are spicy and have exotic tastes you've never experienced before, I'm serious...
They're really worth trying... :)

Rendang (Spiced Coconut Beef)



This recipe taken from : http://www.malaysianfood.net

INGREDIENTS :
1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
4 cups thick coconut milk
1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves;
or the zest of 1 lime]
3 tbsp vegetable oil
2 tsp sugar
salt and pepper
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt

Season beef with salt and pepper, marinate for at least 30 mins

Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste

In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]

Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often

Add beef and slow boil for 10 mins

Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper

Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]

Add the toasted coconut paste [kerisik] during the last 30 mins of cooking

When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves

1 comment:

pencarianlemakminyak said...

Yummiii. It's flavor would be strong enough. I like it. If you like to explore Indonesia beverage recipes, visit now:
http://indonesia-essential-oils.blogspot.com/