Beef Rendang

I still remember the sweet moment when I worked as a social worker in Nias island, North Sumatera (Indonesia). The sweet moment with my friends. Not only that but also all the exquisit food that I ate there. In nias (Gunungsitoli), there are so many Padang restaurant. One of my favorite food is rendang.

Beef Rendang

Ingredients:

1 kilograms / 2 lbs beef tenderloin, cut into 1.5 x 2 inch cubes
2 litres/8.5 cups of coconut milk
1 tsp black pepper
2 tbsp serundeng (toasted coconut)
1 tbsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
salt to taste
sugar to taste


Spice paste:
10 cloves garlic
20 shallots
2 inches ginger
100 grams/ 3.5 ounces ground chilli
1 tablespoon coriander
1 teaspoon cumin
5 kaffir lime leaves (finely sliced)
6 Salam leaves (Indonesian bay leaves)
3 turmeric leaves (finely slices)
3 lemongrass (white part only)
1 inch galangal
3 star anise

Method:

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the coconut milk and spice paste to boil and stir occasionally.
Add beef, tamarind juice, black pepper, toasted coconut, salt and sugar on medium heat, stirring frequently.
Lower the heat to low, cover the lid, and simmer for 2 - 2.5 hours or until most of the liquid has evaporated the meat is really tender.
Season with additional salt and sugar if its needed. It is usually served with rice since it is quite spicy and tasty, and the rice will help tone down the spice a bit. Happy Cooking!


Tips:

If its possible cooked with wood fire. Wood fire will produce a very good aroma of rendang.
Do not use slow cooker since slow cooker help very little to evaporate the liquid.
Stirring constantly to prevent burning.
Always use fresh ingredients to bring up the aroma.
Do not use instant rendang spice as short cut.
Star anise is the key for bringing up the aroma of authentic rendang flavor.
Heat up rendang over the time will develop rendang complex taste and flavor.