Daging Singgang Padang (West Sumatran Style Rendang)
Hidangan tradisional · Indonesian
A regional variation of Daging Singgang originating from West Sumatra (Padang), known for its drier, more intensely spiced, and caramelized texture due to longer cooking and specific spice combinations.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (brisket or shank)1 kg
- Thick coconut milk1.5 liters
- Shallots250 g
- Garlic12 cloves
- Dried red chilies30-40
- Galangal, pounded6 cm
- Ginger, pounded4 cm
- Turmeric, pounded4 cm
- Lemongrass stalks, bruised4
- Kaffir lime leaves6
- Turmeric leaves2
- Coriander seeds, toasted and ground3 tbsp
- Cumin seeds, toasted and ground1.5 tsp
- Black pepper, ground1 tsp
- Saltto taste
- Sugar (palm sugar preferred)1 tbsp
- Cooking oil4 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, soaked dried chilies, pounded galangal, ginger, and turmeric into a smooth paste. Toast and grind coriander seeds and cumin seeds separately.
- 2
Cut beef into 4 cm cubes.
- 3
Heat cooking oil in a large, heavy-bottomed pot over medium heat. Sauté the spice paste until fragrant and oil separates, about 15-20 minutes.
- 4
Add the beef cubes and stir until browned.
- 5
Pour in the thick coconut milk, add bruised lemongrass, kaffir lime leaves, turmeric leaves, ground coriander, ground cumin, and black pepper. Stir well.
- 6
Bring to a boil, then reduce heat to very low. Cook uncovered for 4-6 hours, stirring frequently, especially as the liquid reduces. The goal is for the mixture to become very dry, dark brown, and caramelized, with the oil from the coconut milk separating.
- 7
Add salt and palm sugar towards the end. Adjust seasoning. Continue cooking until the rendang is very dry and the beef is tender and slightly crisp.
- 8
Remove lemongrass, kaffir lime leaves, and turmeric leaves before serving.
