HOW TO MAKE RENDANG

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Beef Rendang Recipe 2










Beef Rendang Recipe 2


Rendang Recipe Ingredients :

* 1 kg beef cut with size 3 x 4 x4 cm.
* Basic seasoning dry
* 1 tablespoon of roasted coriander
* 150 grams curly red pepper and 150 grams of red pepper and finely chopped.
* 15 sheets of orange leaves
* 4 of the crushed lemon grass
* 4 bay leaves
* 2 turmeric leaves
* 1 600 ml coconut milk from 2 grated coconuts
* 2 pieces of Garcinia xanthochromias

Rendang Dry basic seasonings Ingredients :

* 2 green cardamom grains
* 2 grains of white cardamom
* 2 cloves
* 2 cm cinnamon stick
* 1 tablespoon coriander
* 1/4 teaspoon pepper
* 1/4 teaspoon cumin
* 1/4 teaspoon aniseed
* 1/4 nutmeg fruit

All this ingredients is roasted until fragrant and then mashed.

Another spice paste :

* 100 grams onion
* 50 grams hazelnut
* 7 cloves garlic
* 5 cm galangal

Rendang Recipe Instructions:

1. Rub the beef with some spices, dried herbs, coriander finely, and large red chilies until blended smooth. Let stand for 60 minutes until the spices to infuse.
2. Cook the coconut milk, the remaining ground spices, fine curly red chili, lime leaves, lemon grass, bay leaf, and turmeric leaf, on a medium flame until fragrant. Enter the seasoned beef and Garcinia xanthochromias, stirring until beef stiff and discolored.
3. Reduce heat and cook until beef is tender and lived most of the coconut milk. Lift the meat and set aside. Cook again until thick coconut milk.
4. Insert the meat, stirring until the coconut is dry, oily, and slightly blackish color of the meat. The beef Rendang is ready. Remove the beef rendang and it is ready to serve 8 persons....nice !
beef-rendang-recipe-1

BEEF RENDANG RECIPE 1










BEEF RENDANG RECIPE 1

A hot rendang recipe to try !
Rendang Recipe Ingredients

* 1 pound lean, boned sirloin steak
* 2 teaspoons vegetable oil
* Cooking spray
* 1/3 cup chopped shallots
* 1 tablespoon grated peeled fresh ginger
* 1 tablespoon minced peeled fresh lemon grass
* 1/2 teaspoon crushed red pepper
* 3 garlic cloves, minced
* 2 (14 1/4-ounce) cans fat-free beef broth, divided
* 1/2 cup unsweetened light coconut milk
* 1/8 teaspoon salt
* 4 cups hot cooked rice
* 4 teaspoons chopped fresh cilantro

Rendang Recipe INSTRUCTIONS

Trim fat from steak; cut steak into 1/2-inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well, and set aside. Wipe drippings from skillet with a paper towel.

Place skillet coated with cooking spray over medium-high heat until hot. Add shallots and next 4 ingredients (shallots through garlic); sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat; stir in coconut milk and salt. Serve the rendang over rice; sprinkle with cilantro...nice and hot ! Enjoy the rendang !

Indonesian Rendang Curry

Indonesian Rendang Curry
A great rendang recipe to try !
Ingredients:

* 1 whole chicken, cut into small to medium-size pieces (OR the equivalent of beef)
* SAUCE:
* 1/2 can good-quality coconut milk
* 2 Tbsp. fresh finely chopped lemongrass (can also be purchased frozen at Asian food stores)
* 1 onion, peeled and quartered
* 4 cloves garlic
* 1 thumb-size piece galangal (or ginger)
* 1-3 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired) OR substitute chili sauce
* 3/4 Tbsp. tamarind paste
* 1 Tbsp. brown sugar
* 2 tsp. dark soy sauce
* 4 Tbsp. fish sauce
* 1/2 tsp. turmeric
* 1 heaping Tbsp. ground coriander
* 1 Tbsp. ground cumin
* 1 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/4 tsp. cloves
* 1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce
* 2 whole star anise (use the Asian one, available at Asian food stores)
* GARNISH (optional):
* fresh coriander leaves
* dry shredded coconut

INSTRUCTIONS

1. Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.
2. Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.
3. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.
4. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
5. Allow the rendang curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the rendang meat (plus there will be a little sauce leftover in the wok/pan).
6. Serve rendang directly from the wok/pan, or place the rendang curry on a serving plate (with any extra sauce poured over). Garnish with a sprinkling of shredded coconut and fresh coriander. The rendang recipe is ready..enjoy it !
beef-rendang recipe

Beef Rendang Recipe 1

Beef Rendang Recipe 1
A nice traditional rendang recipe to try !
INGREDIENTS
* 1-2 kg stewing beef, cut into 1" chunks
* extra garlic, sambal olek, soy sauce and oil
* 4-6 cloves garlic (fresh and not pre-pureed bottled garlic as it tastes foul)
* 2" piece of fresh ginger, skinned
* 1 medium onion or a bunch of shallots
* 2 tsp cumin powder
* 2 tsp coriander powder
* 1 tsp turmeric powder (or preferably the fresh root)
* 3-4 tbsp sambal olek (Indonesian Chili Sauce, do not use sweet Thai Sauce)
* salt to taste or soy sauce
* 1 cup of coconut milk or paste
* 1-2 teaspoons tamarind paste
* juice of 1/2 lemon
* 1 tbsp sugar
* 2-3 mashed kemiri/candle nuts
* oil for frying
INSTRUCTIONS
Rub the beef with mashed garlic, Sambal Olek, soy sauce and oil. Let marinate for a couple of hours in the fridge.

Make a paste (in a blender or food processor) of everything in the second group of ingredients (garlic ... soy sauce). If it is too thick to blend add some oil. Modify the spices according to taste, however you must use a lot of the chili paste as this is the central ingredient for the sauce.

Heat oil in pan until it is very hot. Add the beef and sear until brown all over (about 4-5 mins).

Add the spice paste, mix and cook on high heat for another few minutes.

Add the final group of ingredients (except candle nuts). Bring to boil then simmer for about 2 hours. Stir regularly (every 20 mins or so) as the sauce tends to be thick and dry.

With half and hour to go, check sauce thickness. The sauce should be a thick sauce when finished. Add candle nuts to thicken and then leave with lid off to reduce the liquid levels and make the sauce a thick pasty consistency (stir more frequently to stop sticking). The rendang recipe is ready...enjoy it during "Lebaran" season...!
Beef-rendang recipe

INDONESIAN RENDANG RECIPE







INDONESIAN RENDANG RECIPE
A nice traditional rendang recipe to try !
Ingredients

* 2 lemongrass stalks
* 2 large red chillies, deseeded and chopped
* 6 garlic cloves, roughly chopped
* 5cm piece of ginger, roughly chopped
* 1 large onion, roughly chopped
* 1/2 tsp ground ginger
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 2 tbsp sunflower oil
* 2 cinnamon sticks
* 12 cloves
* 2 bay leaves
* 600ml canned coconut milk
* 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
* 1 tsp salt
* Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
* 1 tbsp Billington's Dark Muscovado Sugar

INSTRUCTIONS

1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.

2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.

3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.

4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. The rendang recipe is ready to serve with plain rice and a cucumber, tomato, red onion and coriander salsa. Enjoy !

Beef rendang recipe









Beef rendang recipe

Ingredients
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
  • 150g Spanish onions, chopped
  • 5 cloves garlic, chopped
  • 3cm knob galangal, peeled
  • 3cm knob young ginger, peeled and sliced
  • 1 lemongrass stalk, finely chopped
  • ¼ cup vegetable oil
  • ¾ turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
  • 6 lime leaves (rolled and sliced)
  • 1 kg topside or chuck steak, cut into 3cm cubes
  • 1 cup coconut milk
  • 4 tbsp meat curry powder
  • ½ cup water
  • 1 cup desiccated coconut, dry toasted over low heat and ground
  • Salt to taste
  • 1- 2 tbsp thick caramel soy sauce
  • View conversion table
INSTRUCTIONS

Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.

Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.

Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender. Lastly, season with salt and soy sauce.

Note : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.

If you enjoyed this Beef rendang recipe then browse more malaysian recipes, meat recipes and our most popular lamingtons recipe.