This dish is known as “Daging Rendang”, which is a popular tender beef in a rich, spiced coconut curry from Indonesia .
Can also be done with chicken – It takes a while to cook but is really delicious and the results are well worth the effort.
RECIPE INGREDIENTS:
1 Kg top side of beef (cut into chunks) or 2 – 3 chicken breast as alternative (cut into chunks)
2 tblsp. vegetable oil
PASTE
4 candlenuts – You can use a handful of cashew nuts alternatively
3 – 4 garlic cloves (finely cut or grated)
1 – 2 red chillies (optional depending on your spice tolerance)
1 onion (finely chopped)
Thumb-sized fresh ginger (finely cut or grated)
Thumb-sized galagal (Optional Oriental ingredient similar to ginger)
2 teasp. tumeric powder
1.5 teasp. coriander powder
1.5 teasp. cumin powder
1 teasp. salt
1 teasp. brown sugar
1 cinnamon stick (snapped into 3) or 1 teasp. of nutmeg powder
8 -10 cloves
TO ADD TO SAUCE
4 stalks of bashed lemongrass
4 – lime leaves
1.5 teasp. of tamarind paste (optional)
250 – 350 ml. / can of coconut milk / cream
SERVING SUGGESTION:
White rice and Chinese broccoli, fresh salad or mixed stir fry vegetables etc. or whatever you fancy. Handful of fresh coriander – chopped for garnish
Your “Starter Chopping Board”
Blend well of the ingredients into a paste from the “Paste” section, to create a spicy mixture to fry.
Heat the wok / shallow pan and saute the spicy paste in vegetable oil over a low heat. Keep stirring until it starts to smell aromatic.
Add the coconut milk, bashed lemongrass, Asam Kemping (or tamarind paste), 4 lime leaves and bring to the boil for a couple of minutes.
The chopped beef can be added to the wok / shallow pan and gently stir into the sauce over a medium heat for around 20 minutes. As an alternative, you can use chopped chicken pieces. Turn the heat down to slowly stew the mixture for an hour.
Allow to simmer over a low heat while you regularly stir to ensure the mixture doesn’t stick to your pan / wok.
With Beef:
With Chicken:
Continue to simmer over a low heat. Stir regularly and add a little water from time to time. Cook for 2 – 3 – 4 hours until the beef / chicken absorbs all the spices, the mix colour turns darker and the meat is tender.
With Beef:
With Chicken:
Start to extract your lemongrass and lime leaves. Continue to simmer over low heat for another 1/2 hour and you will notice the curry will thicken and darken more in colour.
With Beef:
With Chicken:
When the mix is fairly dry, serve with white rice (nasi) and Chinese broccoli or mixed vegetable stir-fry. Garnish with fresh coriander and chopped chillies (optional). Hope you will enjoy ….
With Beef:
With Chicken:
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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