Cookbook:Rendang (Indonesian Beef and Coconut Stew)

Rendang (Indonesian Beef and Coconut Stew)
Category	Meat recipes
Servings	10
Time	180 minutes
Difficulty

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Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself.

• 2 cloves garlic
• 4 shallots
• 25 g ginger
• 15 g turmeric
• 75 g young galangal
• 1 tbsp ground fresh red chile pepper
• 1 tsp black pepper
• ½ pod dried nutmeg
• 2 candlenuts
• ½ tbsp salt
• 1 tbsp gula jawa (Indonesian palm sugar)

• 1 kg beef, cut into big cubes to make 20 pieces
• 4 lime leaves
• 1 stalk lemongrass
• 2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut

1. Using a food processor, grind together all the ingredients for the spice paste.
2. Marinate meat with the spice paste for at least 1 hour.
3. Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.
4. Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.
5. Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
6. Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
7. Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
8. Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce.

• When cooled, the coconut oil in the rendang may solidify. Reheat in a pan before serving. A reheated rendang often has better flavor.
• Fresh coconut milk produces a better sauce.
• Chicken or mutton can be used in place of beef.
• Beef liver may be used but produces a darker sauce.