Minangkabau or padang is the beautiful place in west Sumatera province in Indonesia.they have so many culture and kuliner.one of the famous food from there is RENDANG,this kind of food is one of the pioneer in restaurant padang because very delicious .rendang made from beef combine with spices . If you’re sick and tired of the same old way of cooking beef—consider beef rending. Tender moist flavorful morsels of beef coated with exotic spices--this dry stew is bound to tease your taste buds to no ends. Although it originated in west-central Sumatra, Indonesia, this dish is also popular in Malaysia and Singapore. Different regions of South-east Asia have developed their own special way of preparing this dish, but the main ingredients remain pretty much the same.
- 1 teaspoon salt
- 1 teaspoon ground coriander seed
- 1/4 teaspoon ground turmeric
- 1 inch ginger roughly chopped
- 4 large cloves garlic roughly chopped
- 4 large shallots roughly chopped (about 7 ounces)
- chili pepper flakes to taste (I used about 3 tablespoons)
- 2 tablespoons vegetable oil
- 2 pounds beef shanks or shortribs cut into large cubes
- 2 stalks lemongrass white part only, smashed
- 4 kaffir lime leaves
- 1 inch galangal sliced into coins
- 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
- 1 tablespoon palm sugar brown sugar can be substituted
- Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
- Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
- Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
- Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
- Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
- The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice. Beef rendang goes well with Bismatic rice, roti prata (like naan bread but flakier) or nasi kunyit (turmeric glutinous rice).