Rendang can be prepared in the manner of a stew, but traditional “rendang” is prepared over stew (“wet rendang”), in which the meat is fried in melted fat after the coconut milk has been absorbed (dry rendang). I’ve never made dry Rendang because my family prefers sauce on rice.
This is a recipe for wet rendang. The majority of the spices, including crushed galangal and tamarind paste, can be found in Asian markets. If fresh turmeric isn’t available, use a tablespoon of turmeric powder instead.
- 1 tablespoon of coriander seeds
- 1 tablespoon of black pepper
- 1 tablespoon of crushed galangal
- 1 whole garlic, bruised and peeled
- 6 bird eye chillies, coarsely chopped
- 12 shallots, coarsely chopped
- a piece of turmeric, about one cubic inch
- 1/2 tsp ground cumin
- 1/2 teaspoon of nutmeg
- 1-1 / 2 k. stewed beef, cut into 3-inch cubes
- 1 cup of freshly grated coconut
- 4 tablespoons of vegetable oil
- 1 onion, chopped
- 3 lemongrass stalks
- 2 cinnamon sticks
- 1 kaffir lime leaf
- 5 to 6 cups of coconut milk
- 2 tablespoons of tamarind paste
- 2 tablespoons of grated palm sugar
- fish sauce, to taste
- In a blender or food processor, combine the coriander seeds, peppercorns, galangal, garlic, chillies, shallots, turmeric, cumin, and nutmeg. To make a thick paste, follow these steps. If you're using a blender, you might need to add a couple of tablespoons of water to get the motor going.
- Place the meat in a shallow dish. Add the spiced paste. To ensure that each piece is completely coated with the spice paste, thoroughly combine all of the ingredients. Refrigerate the bowl for at least an hour, covered.
- In an oil-free pan, toast the grated (or dried) coconut until lightly browned. Place aside.
- In a wok or pot with a thick bottom, heat the cooking oil. Cook the onion, lamellar, cinnamon sticks, and kaffir lime leaf in a skillet. Cook the beef with the marinade over high heat, stirring occasionally, until the mixture appears dry.
- Add the coconut milk, tamarind paste, palm sugar, and two tablespoons of fish sauce. Shake. Bring to a gentle simmer, reduce the heat, cover, and cook for two to three hours, or until the meat is very tender and the sauce is thickened and significantly reduced.
- It's critical to stir and scrape the bottom of the pan from time to time to prevent the spices from sticking.
Amount Per Serving Calories 1543Total Fat 155gSaturated Fat 132gTrans Fat 0gUnsaturated Fat 14gCholesterol 7mgSodium 270mgCarbohydrates 46gFiber 4gSugar 12gProtein 19g