Daging Singgang (Classic Beef Rendang)
Hidangan tradisional · Indonesian
A rich and complex slow-cooked beef dish from Indonesia, characterized by its tender beef simmered in a fragrant mixture of coconut milk and a spice paste until the liquid evaporates and the meat is caramelized.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket)1 kg
- Thick coconut milk1 liter
- Thin coconut milk500 ml
- Shallots200 g
- Garlic10 cloves
- Dried red chilies20-30
- Galangal5 cm
- Ginger3 cm
- Turmeric3 cm
- Lemongrass stalks3
- Candlenuts5
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Star anise2
- Cloves5
- Cardamom pods3
- Kaffir lime leaves5
- Turmeric leaves1
- Saltto taste
- Sugar (palm sugar preferred)1 tbsp
- Vegetable oil3 tbsp
Langkah
- 1
Prepare the spice paste: Soak dried chilies in hot water until softened, then drain. Blend shallots, garlic, soaked chilies, galangal, ginger, turmeric, candlenuts, coriander seeds, and cumin seeds into a smooth paste. Toast star anise, cloves, and cardamom pods briefly, then grind them.
- 2
Cut beef into 2.5-3 cm cubes.
- 3
Heat vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Sauté the spice paste until fragrant and the oil separates, about 10-15 minutes.
- 4
Add the beef cubes and stir to coat with the spice paste. Cook until the beef is browned on all sides.
- 5
Pour in the thick coconut milk, thin coconut milk, bruised lemongrass stalks, kaffir lime leaves, and turmeric leaves. Add the ground star anise, cloves, and cardamom. Stir well.
- 6
Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 3-4 hours, or until the beef is very tender and the liquid has significantly reduced and thickened, turning dark brown and oily.
- 7
Add salt and palm sugar towards the end of cooking. Adjust seasoning as needed. Continue cooking until the rendang is dry and caramelized.
- 8
Remove lemongrass stalks and kaffir lime leaves before serving.
