A very popular cuisine in Indonesia which
is also known locally as Rendang Daging.
1 kg beef, fat and sinew removed
1.5 liters coconut milk
1 turmeric leaf, torn and knotted
5 kaffir lime leaves
1 stalk lemon grass, bruised (white
1-2 pieces asam gelugur
10 red chilies, sliced finely
3 tablespoons galangal, chopped
1/2 tablespoon turmeric, chopped
1/2 tablespoon fresh ginger, chopped
200 g red chilies
Salt to taste
Cut the beef into bite-size of 3 cm cubes.
Remove any fats and sinew from the meat. Use a pot to simmer the coconut
milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves,
sliced chilies and ground spices until the milk thickens and becomes
oily. Reduce the heat and add the beef. Cook until the meat is tender
and the spiced becomes dry and turn brown. Stir occasionally.
Optional : You can also cook the
rendang with 300 grams small potatoes. Wash and peel the potatoes. Add to
the gravy together with beef. Rendang can also be combined with 150
grams dried red peanuts (kacang jogo) which have been soaked for
half an hour. Add together with beef.