Rendang Daging Pedas (Spicy Rendang)
Hidangan tradisional · Indonesian
A fiery variation of Rendang Daging, this version uses a higher proportion of fresh and dried chilies for an intense, spicy kick that complements the rich coconut and spice base.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef chuck, cut into 2-inch cubes1.5 kg
- Thick coconut milk1 liter
- Thin coconut milk500 ml
- Shallots, thinly sliced300 g
- Garlic cloves, minced15 cloves
- Dried red chilies, soaked and deseeded30-40
- Fresh red chilies, roughly chopped10-15
- Galangal, bruised5 cm piece
- Lemongrass, bruised3 stalks
- Turmeric, bruised2 cm piece
- Ginger, bruised2 cm piece
- Kaffir lime leaves8 leaves
- Turmeric leaves, tied into a knot1 leaf
- Saltto taste
- Black pepperto taste
- Vegetable oil4 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, soaked dried chilies, and fresh chilies into a smooth paste. Add bruised galangal, lemongrass, turmeric, and ginger to the paste.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 15-20 minutes.
- 3
Add the beef cubes to the pot and stir well to coat with the spice paste. Cook until the beef is browned on all sides.
- 4
Pour in the thick coconut milk, thin coconut milk, kaffir lime leaves, and turmeric leaf. Bring to a boil, then reduce heat to low.
- 5
Simmer uncovered, stirring occasionally, for at least 3-4 hours, or until the liquid has evaporated and the beef is very tender and the sauce has thickened into a dark, oily paste. Stir more frequently towards the end.
- 6
Season with salt and black pepper to taste. Continue to cook for another 30 minutes to an hour, stirring constantly, until the rendang is dry and very dark.
- 7
Remove the turmeric leaf and kaffir lime leaves before serving.
