Daging Kerutup Padang (West Sumatran Style Rendang)
Hidangan tradisional · Indonesian
A regional variation of Daging Kerutup from Padang, West Sumatra, known for its intense flavor profile achieved through a longer cooking process and a specific blend of spices, resulting in a drier, more caramelized finish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef shank or chuck, cubed1 kg
- Thick coconut milk1.2 liters
- Lemongrass, bruised4 stalks
- Galangal, bruised6 cm
- Kaffir lime leaves6 leaves
- Turmeric leaves, tied1 leaf
- Tamarind paste3 tbsp
- Saltto taste
- Dried red chilies, soaked20-25
- Shallots20
- Garlic cloves10
- Ginger5 cm
- Galangal4 cm
- Turmeric3 cm
- Candlenuts6
- Coriander seeds, toasted1.5 tbsp
- Cumin seeds, toasted1.5 tsp
- Star anise1
- Cloves3
- Cardamom2 pods
- Black pepper1 tsp
Langkah
- 1
Prepare the spice paste: Blend soaked dried chilies, shallots, garlic, ginger, galangal, turmeric, candlenuts, toasted coriander seeds, cumin seeds, star anise, cloves, and cardamom until smooth. Add a little water if needed.
- 2
In a large, heavy-bottomed pot, combine the beef, spice paste, thick coconut milk, bruised lemongrass, bruised galangal, kaffir lime leaves, turmeric leaf, tamarind paste, and salt.
- 3
Bring to a boil over medium-high heat, then reduce heat to very low. Simmer uncovered for 4-5 hours, stirring very frequently, especially towards the end, to prevent burning.
- 4
The mixture will gradually thicken, darken, and the oil will separate. Continue cooking until the beef is very tender and the mixture is dry and deeply caramelized, resembling dark, chewy morsels.
- 5
Adjust seasoning with salt and pepper if needed. Serve hot.
