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Let me share my favorite rendang recipe with you. This Indonesian stew packs a punch of flavor that'll make your taste buds dance. Rich, spicy, and utterly delicious, rendang transforms tough beef into melt-in-your-mouth tender morsels. Simmered slowly in coconut milk with aromatic spices, each bite bursts with complexity. Don't be intimidated by ingredient list – trust me, effort pays off tenfold when you savor first forkful. Ready to embark on culinary adventure? Let's dive in!
Ingredients for Delicious Rendang Stew
- Beef: Adds rich flavor and protein to the dish, becoming tender and flavorful after slow cooking in the stew.
- Coconut milk: Provides creaminess and a hint of sweetness to balance the bold flavors of the spices and beef.
- Lemongrass: Infuses a citrusy aroma and flavor, enhancing the overall fragrance and taste of the stew.
- Kaffir lime leaves: Imparts a unique citrusy and floral note, adding depth and complexity to the stew.
- Bay leaves: Contribute a subtle earthy flavor, enhancing the overall aroma and taste of the stew.
- Tamarind paste: Offers a tangy and slightly sweet flavor, balancing the richness of the coconut milk and beef.
- Palm sugar: Adds a touch of sweetness and caramel-like flavor, harmonizing the spicy and savory elements of the stew.
- Shallots: Provide a mellow onion flavor, adding depth and sweetness to the spice paste.
- Garlic: Enhances the savory profile of the dish, adding a robust and aromatic flavor to the spice paste.
- Red chilies: Bring heat and a vibrant color to the dish, adding a spicy kick to the overall flavor profile.
- Ginger: Offers a warm and zesty flavor, complementing the other spices and adding a refreshing note to the stew.
- Galangal: Adds a citrusy and pine-like flavor, enhancing the overall aroma and providing a unique taste to the stew.
- Turmeric powder: Provides a vibrant yellow color and earthy flavor, adding depth and warmth to the spice paste.
- Coriander seeds: Impart a warm, citrusy flavor with a hint of sweetness, enhancing the overall aroma and taste of the stew.
Read more: Mulligatawny Stew
Essential Tools for Making Rendang Stew Recipe
- Knife: Essential for cutting the beef and preparing the spices for the flavorful paste.
- Blender: Needed to blend the spice paste ingredients into a smooth consistency for the rich flavor base.
- Large pot: Used to cook the stew, allowing all the ingredients to simmer and develop their flavors together.
Rendang Stew Recipe
Equipment
- Large pot
- Blender
Ingredients:
Main Ingredients
- 500 g Beef cut into cubes
- 400 ml Coconut milk
- 2 Lemongrass stalks bruised
- 4 Kaffir lime leaves
- 2 Bay leaves
- 1 tbsp Tamarind paste
- 1 tbsp Palm sugar
- to taste Salt
Spice Paste
- 6 Shallots
- 4 Garlic cloves
- 5 Red chilies seeded
- 2 cm Ginger peeled
- 2 cm Galangal peeled
- 1 tsp Turmeric powder
- 1 tsp Coriander seeds toasted
Read more: Beefless Stew Recipe
Instructions:
- 1. Blend all the spice paste ingredients into a smooth paste.
- 2. In a large pot, heat some oil and fry the spice paste until fragrant.
- 3. Add the beef and cook until browned.
- 4. Pour in the coconut milk, lemongrass, kaffir lime leaves, bay leaves, tamarind paste, and palm sugar. Stir well.
- 5. Bring to a boil, then reduce heat and simmer for 2 hours or until the beef is tender and the sauce has thickened.
- 6. Season with salt to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Can You Make Rendang Stew Ahead of Time?
Make Ahead Instructions
- Cook the rendang stew as per the recipe instructions.
- Let the stew cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool down after cooking.
- Transfer it to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
In Indonesian cuisine, rendang stew is often considered a ceremonial dish served at special occasions like weddings and festivals. It's a dish that symbolizes patience and togetherness, as it requires slow cooking over low heat for several hours to achieve its rich and complex flavors.
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