How To Make Indonesian Rendang Recipe
A rich, spicy and flavourful meat dish, originating from Indonesia.
Serves:
Ingredients
- 500g beef chuck, cut into cubes
- 2 tbsp oil
- 1 lemongrass stalk, bruised
- 5 kaffir lime leaves
- 400ml coconut milk
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- Salt, to taste
- Spice paste:
- 10 dried red chillies, soaked in hot water
- 5 shallots
- 3 garlic cloves
- 3cm ginger
- 2cm galangal
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
Instructions
-
Blend all the ingredients for the spice paste in a food processor or blender until smooth.
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Heat the oil in a large pot over medium-high heat. Add the spice paste, lemongrass and kaffir lime leaves and cook, stirring frequently, for 5-7 minutes or until the mixture is fragrant.
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Add the beef and cook until browned on all sides.
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Add the coconut milk, tamarind paste, palm sugar and salt to the pot. Stir well.
-
Reduce the heat to low and let the mixture simmer for 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent burning.
-
Serve hot with rice.
Nutrition
- Calories : 604kcal
- Total Fat : 49g
- Saturated Fat : 29g
- Cholesterol : 104mg
- Sodium : 370mg
- Total Carbohydrates : 14g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 28g
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