Rendang is a dish which originated from the Minangkabau people of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Also popular in MalaysiaSingapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.[1] and
Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind, and is usually not cooked for as long as beef rendang.[4]
There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants and without refrigeration it should be consumed within a month.[3]
Rendang is often served with rice in Indonesia but in Malaysia it is served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) Rendang Recipe
Serves eight to ten people, 12 to 15 is part of a rijsttafel
Sumatrans and Javanese have very different interpretations of this favorite beef dish. Sumatrans like it hot and dry, while Javanese like it sweeter with more gravy. While, a Javanese herself, Tuti leans toward the style of Padang in Sumatra, considered by most the source of the best food in the country. Out of sympathy for her guests, she cuts back on the hot pepper. But if you'd like to sample true Padang-style eating, load up on the sambal.
1 medium onion chopped
5 cloves garlic, chopped
1 Tb. fresh ginger, chopped
5 fresh red hot chillies chopped or 2 Tb. crushed dry chili
2 cups coconut milk
1 1/2 tsp. salt
1 tsp. ground turmeric
2 tsp. ground coriander
2 tsp. galanga powder (see ingredients list)
4 tsp. paprika
6 kemiri (see ingredients list)
6 kaffir lime leaves (see ingredients list)
1 stalk of fresh lemon grass or 1 Tb. lemon grass powder (see ingredients list)
1/2 cup tamarind juice
1/2 cup water3 lbs. round or chuck steak cut into strips approximately 1 1/2 wide and 2 1/2 long
Mix all ingredients but meat in a blender or food processor. Add to a large saucepan, add meat and bring quickly to a boil.
Reduce heat to moderate, stirring occasionally until sauce reduces by one-half. Turn heat to low and continue cooking until gravy is almost dry stirring frequently to ensure mixture does not stick to the pan.
Allow meat to fry in remaining oil until it is dark brown. Cooking time approximately two hours. Serve with white rice.
