Rendang
A curry cooked until the sauce disappears
Think of it as: Like a pot roast that soaked up a whole jar of curry paste
What does it taste like?
Fall-apart beef soaked in coconut milk and spices. Spicy and boldly seasoned.
What is it?
Beef simmered in coconut milk and spices for hours until the liquid is gone. It comes from the Minangkabau people of West Sumatra and is served at celebrations.Source: Wikipedia
How locals eat it
Eaten with white rice. A feast for celebrations and Lebaran, the festival marking the end of the fast.
Watch it
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Ingredients
- Beef shank 500 g
- Coconut milk 400 ml
- Shallots 5
- Garlic 3 cloves
- Ginger and galangal, 1 knob each
- Chilies 5
- Lemongrass 1 stalk
- Makrut lime leaves 3
Can't find it? No galangal? Use extra ginger.
How to make it (one way)
- Blend the shallots, garlic, ginger and chilies into a paste
- Fry the paste in a pot until fragrant
- Add bite-size beef, the coconut milk, lemongrass and lime leaves
- Simmer on low for 3–4 hours, stirring
- It's done when the liquid is gone and it turns dark brown