Rendang Padang (Beef Rendang with Richer Sauce)
Hidangan tradisional · Indonesian
A variation of Rendang from the Padang region, characterized by a slightly wetter, richer, and more intensely spiced sauce compared to the drier Rendang Tok. It's still slow-cooked to perfection, allowing the flavors to meld beautifully.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket, cubed)1 kg
- Thick coconut milk1.2 liters
- Thin coconut milk (from the second press)300 ml
- Galangal, bruised5 cm
- Lemongrass, bruised3 stalks
- Kaffir lime leaves8 leaves
- Turmeric leaves, tied1 leaf
- Tamarind paste2 tbsp
- Saltto taste
- Black pepperto taste
- Shallots250 g
- Garlic12 cloves
- Red chilies20-25
- Ginger4 cm
- Turmeric4 cm
- Candlenuts6
- Coriander seeds1.5 tbsp
- Cumin seeds1.5 tsp
- Star anise3
- Cardamom pods4
- Cloves6
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, red chilies, ginger, turmeric, candlenuts, coriander seeds, and cumin seeds until smooth. Toast star anise, cardamom, and cloves briefly, then grind them.
- 2
In a large pot or wok, combine the beef, spice paste, ground toasted spices, bruised galangal, lemongrass, kaffir lime leaves, and turmeric leaf. Add the thick coconut milk.
- 3
Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for about 2 hours, or until the beef is tender and the liquid has reduced significantly.
- 4
Add the thin coconut milk and tamarind paste. Continue to cook, stirring more frequently, for another 1-1.5 hours, or until the sauce thickens to a rich, glossy consistency.
- 5
Season with salt and black pepper to taste. Cook until the oil starts to separate and the rendang is deeply flavored and slightly saucy.
- 6
Serve hot.
