BEEF RENDANG

       According to me, Rendang is quite reminiscent of Hari Raya(Id-ul-Fitr).  Those were our initial days in Malaysia and it was only then,  my kids had started their schooling. The new school and curriculum took us offhandedly with upcoming board exams and a new language - Bahasa Melayu.  My son had to sit for his UPSR(final year Primary Exams) within 7 months of starting his schools in Malaysia.  By the time we got to know the subjects and how to approach for the exams, it was almost time for his board exams.  Least to mention the stress which the new language brought along with it. He had to take at least a minimum passing score in Bahasa to get into his secondary school.
     Tough indeed. There came up the idea of memorizing small essays for the purpose, where an essay discusses how they celebrate Hari Raya in Malaysia.  There was a sentence in an Essay which mentions they serve delicacies like Rendang, Lemang and Ketupat during the festival.  The new atmosphere in a new country with all new living style & food.  These dishes were all new to us then and least had an idea what they were.
      The first time I tasted Beef Rendang, a Malaysian Classic was at 'Rahmat', a seafood restaurant in Kampung Pasir Putih.  Though the restaurant is famous for their fried Sea Bass (Siakap Goreng) and various other dishes, I was absolutely taken back by the taste and flavour of this Beef Rendang. I thought that it would be an extremely difficult curry to make, considering the complexity of the flavours it presented.  But looking into various recipes through the web,  I realised that most of the ingredients are the most common ones used in my pantry.  But only for the Kerisik(roasted Coconut paste), though I have seen it before in wet markets, I had never used it before. The lady from whom I buy grated Coconuts sells these packets of Kerisik and said that it used while cooking Rendang & she added a small note along -Trust me it makes the dish tasty!
     Rendang is an authentic and classic dish which originated from the ethnic group of Minangkabau people of Indonesia.  Rendang is normally served during special occasions, festivals and ceremonies in Indonesia and Malaysia.  Traditionally Rendang is slow cooked on a stove top along with local spices and herbs like Fresh Turmeric Root, Galangal, Kaffir Lime Leaves, Lemon Grass, Turmeric Leaves & Bay Leaves add a wonderful aroma to the dish and the Curry is richly laced with Coconut Milk and Kerisik which adds texture and richness to Rendang.  Slow cooked Beef Rendang has a soft and silky texture.  The same recipe can be prepared with Chicken and Lamb too.
     Beef Rendang - With the complexity of ingredients and time-consuming process, the dish proves uniquely exquisite by catering a tasty and richly flavoured Curry. Least to mention the aroma of the Rendang which lingers around. Beef Rendang goes along with Roti Jala, Roti, Nasi Biriyani, Nasi Kuning or any other rice dish of your choice.

 

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Cuisine - Indonesia (South East Asian)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 1 - 11/4 Hours

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HOW TO MAKE BEEF RENDANG

 

INGREDIENTS:

For Beef Rendang:

Beef - 500 Grams
Coconut Milk - 1 1/2 Cup
Kerisik - 2 Tablespoons
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Kaffir Lime Leaves - 3-4 Nos.
Salt - To Taste
Oil - 3 Tablespoons

Spices :

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Bay Leaf - 2 Leaves

For Rendang Paste :

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Buah Keras/Candlenuts - 3-4 Nuts.
Coriander Powder - 1 Tablespoon
Fennel Seeds - 1 Teaspoon
Cumin Seeds - 1 Teaspoon

To Garnish :

Turmeric Leaves - 1 Leaf
Kaffir Lime Leaves - 2 Nos.

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Beef into small cubes.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
• Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
• Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
• Serve Beef Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.

How to make Coconut Milk, Click here...

 

NOTES:

• Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook Beef Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
• Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,