Real African Dishes: [MC-AllEthnic-Recipes] Beef Rendang (Indonesian)

Wednesday, January 16, 2013

[MC-AllEthnic-Recipes] Beef Rendang (Indonesian)

* Exported from MasterCook *

Beef Rendang

Recipe By :Angela
Serving Size : 0 Preparation Time :0:00
Categories : beef Indonesian
main dish stew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb beef stew meat
28 oz coconut milk (2 cans)
8 shallots -- sliced
5 garlic cloves -- minced
1 piece fresh ginger -- (1 inch) sliced
1/4 cup sliced fresh hot chilis
- or- 30 dry red chilis
- or- 1 tsp chili powder
6 Tbsp oil (peanut preferred)
1 tsp shrimp paste
2 Tbsp curry power blended with 2 Tbsp water -- (Ayam
Brand)
1 tsp ground turmeric
2 tsp ground cinnamon
1/4 tsp black pepper
5 candlenuts (ground)
4 stalks lemongrass
6 slices galanga (laos)
1 Tbsp kecap manis, sweet soy sauce
1 Tbsp palm sugar
approx. 1 tsp salt

In a food processor, blend the shallots, garlic, ginger, and chilies with
1/2 cup of the coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of
the bumbu
with the meat and let stand 30 minutes. Toast the shrimp paste in foil.
Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry
ingredients.
In a stewpot, heat half the oil and brown the meat in the bumbu. Remove to a
dish. Heat the remaining oil and fry the spices and shrimp paste until
fragrant,
being careful not to burn it. Add the salt, sugar, kecap, candlenuts,
galanga, lemongrass, and the remaining coconut milk and bring to a simmer.
Cook until the
meat is tender. Serve with rice.

Description: "Rich, bursting with complex flavors."
Cuisine: "Indonesian"

NOTES : I use dried galanga because fresh is hard to find. If you must
substitute for palm sugar, use brown sugar, not white.
This recipe sounds complex but it is quite simple.