West Sumatran Rendang (Beef Curry).
You can cook West Sumatran Rendang (Beef Curry) using 25 ingredients and 13 steps. Here is how you achieve it.
Table of Contents :
Ingredients of West Sumatran Rendang (Beef Curry)
- It’s of Basic Ingredients.
- It’s 700 grams of fresh beef shanks/ribs/chuck, cut into large cubes.
- Prepare 800 ml of pure coconut milk (from 3 mature coconuts).
- Prepare 1500 ml of young coconut water.
- It’s 150 grams of unpeeled baby potatoes, cut slightly.
- It’s 150 grams of red beans, boiled until half-cooked.
- Prepare 2 tsp of salt.
- It’s of Ground-Spice Ingredients.
- You need 100 grams of red chilli peppers (add more if you likel it spicy).
- You need 10 clove of medium shallots.
- You need 10 clove of garlics.
- Prepare 3 cm of ginger, peeled.
- Prepare 2 cm of turmeric, peeled.
- Prepare 5 piece of candlenuts.
- You need 1/2 of nutmeg.
- It’s 1 tsp of coriander seed.
- It’s 1/2 tsp of pepper powder.
- You need of Leaf & Spice Ingredients.
- It’s 3 of turmeric leaves.
- Prepare 8 of fresh lime leaves.
- Prepare 5 of Indonesian bay-leaves (daun salam).
- Prepare 3 piece of thick lemongrasses white part only, smashed.
- You need 4 cm of galangal, peeled & slightly smashed.
- You need 3 piece of small star anise.
- You need 1 piece of cinnamon stick.
West Sumatran Rendang (Beef Curry) instructions
- Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside..
- Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat..
- Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid..
- Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant..
- Add salt..
- Add fresh beef until well combined. Stir well and bring a gentle boil..
- Once the meat is half-cooked, add baby potatoes & red beans..
- Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant..
- Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low..
- Test the meat, it should be perfect enogh when it's fork-tender..
- Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat.
- Remove all the Leaf & Spice Ingredients..
- Serves the dish with steamed rice..