Rendang Padang (Rich Rendang)
Hidangan tradisional · Indonesian
A slightly quicker, yet still rich, version of Rendang Minang, often found in Padang restaurants. It uses a similar spice profile but may involve slightly less cooking time or a different coconut milk ratio for a more accessible preparation.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- beef chuck1 kg
- thick coconut milk800 ml
- shallots180 g
- garlic8 cloves
- red chilies (large)15
- bird's eye chilies5
- ginger4 cm
- galangal4 cm
- turmeric2 cm
- lemongrass stalks2
- candlenuts4
- coriander seeds1.5 tbsp
- cumin seeds0.5 tsp
- star anise1
- cloves3
- cardamom pods2
- kaffir lime leaves4
- turmeric leaves1
- sugar1 tbsp
- saltto taste
- black pepperto taste
- vegetable oil2 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, red chilies, bird's eye chilies, ginger, galangal, turmeric, and candlenuts until smooth. Toast and grind coriander seeds, cumin seeds, star anise, cloves, and cardamom pods.
- 2
Cut beef into 2.5 cm cubes.
- 3
Heat oil in a large pot. Sauté the spice paste until fragrant.
- 4
Add the ground spices, kaffir lime leaves, and turmeric leaf. Stir well.
- 5
Add beef and stir to coat. Cook until beef changes color.
- 6
Pour in the thick coconut milk. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 1.5-2 hours, until the sauce thickens and darkens.
- 7
Add sugar, salt, and black pepper. Continue to simmer on low heat, stirring frequently, until the sauce is very thick and oily, and the beef is tender.
- 8
Adjust seasoning. Serve hot.
