In Reply to: where is the best rendang daging posted by sunbuns on Thursday, 14. August 2008 at 19:45 Bali Time:
Rendang Daging
(Indonesian beef simmered in coconut milk)
Yield: 4-6 servings
INGREDIENTS PREP AMOUNT
Oil 3 Tbsp
Onion or shallots minced 1/2 cup
Garlic minced 3-4 cloves
Chili peppers minced 3-20 each
Turmeric 1/2 tsp
Salt 1 tsp
Beef, chuck or round cut into thin slices 2 lbs
Coconut milk 4 cups
Ginger or galangal sliced in thin rounds 2-3 rounds
Lemon grass bottom 3-4" only, pounded flat 2 stalks
Sugar 1 Tbsp
Salt to season
METHOD
Basic Steps: Pure → Sauté → Simmer
Blend the onion, garlic, chilies, turmeric and salt to a puree in a food processor or blender. You may have to add a little water.
Heat the oil in a large skillet or Dutch oven over medium-high flame. Add the onion puree and sauté till fragrant and excess water is cooked out. Add beef and continue to sauté till meat is lightly browned.
Add the rest of the ingredients, bring to a boil, then reduce heat to low and allow to simmer for 1 1/2 to 3 hours, until beef is very tender and sauce is reduced to a thick gravy. It will be necessary to add a little water now and then if the sauce becomes too dry before the meat is tender.
Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (rice cakes).