Recipes - Indonesian

Beef Rendang
beef rendang


A rich, warming stew full of Indonesian flavours, married together over its ample stewing time.
Cooking Time: > 120mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian









Ingredients:

30ml cooking oil
500g beef loin (diced)
60g desiccated coconut
2 turmeric leaves (finely chopped)
½ lemongrass stalk (finely chopped)
1 tsp salt
15ml ABC Sweet Soy Sauce (Kecap Manis)
300ml TCC Coconut Milk
300ml water
1½ tbsp coriander (roughly chopped)

Paste

1 lemongrass stalk (chopped)
2 tbsp turmeric powder
5g galangal (chopped)
2 fresh garlic cloves (chopped)
4 shallots (chopped)




Steps:
  1. Put all the ingredients of the paste section into a food processor and process into a paste. In a large pot, heat the oil over medium low heat and stir-fry the paste for 1 min until fragrant.
  2. Add in diced beef and sweet soy sauce; cook for 4 mins. Add in water, coconut milk, salt, turmeric leaves, lemongrass, desiccated coconut and bring to the boil.
  3. Once boiling, reduce heat, cover and simmer for 2 hrs or longer, stirring occasionally, until meat is tender and soft and gravy is thick.
  4. Garnish with chopped coriander, serve with rice.

Tip: Galangal, fresh or powdered, in an important ingredient in Asian cooking, adding its own flavour and depth to soups and curries and balancing out strong fishy flavours. The fresh root, available from your local Asian foodstore, looks similar to ginger but with smoother, reddish skin and white flesh.


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Beef Rendang

Beef Rendang

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A rich, warming stew full of Indonesian flavours, married together over its ample stewing time.

Cooking Time: > 120mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian
Ingredients

30ml cooking oil
500g beef loin (diced)
60g desiccated coconut
2 turmeric leaves (finely chopped)
½ lemongrass stalk (finely chopped)
1 tsp salt
15ml ABC Sweet Soy Sauce (Kecap Manis)
300ml TCC Coconut Milk
300ml water
1½ tbsp coriander (roughly chopped)

Paste

1 lemongrass stalk (chopped)
2 tbsp turmeric powder
5g galangal (chopped)
2 fresh garlic cloves (chopped)
4 shallots (chopped)

Instructions
  1. Put all the ingredients of the paste section into a food processor and process into a paste. In a large pot, heat the oil over medium low heat and stir-fry the paste for 1 min until fragrant.
  2. Add in diced beef and sweet soy sauce; cook for 4 mins. Add in water, coconut milk, salt, turmeric leaves, lemongrass, desiccated coconut and bring to the boil.
  3. Once boiling, reduce heat, cover and simmer for 2 hrs or longer, stirring occasionally, until meat is tender and soft and gravy is thick.
  4. Garnish with chopped coriander, serve with rice.

Tip: Galangal, fresh or powdered, in an important ingredient in Asian cooking, adding its own flavour and depth to soups and curries and balancing out strong fishy flavours. The fresh root, available from your local Asian foodstore, looks similar to ginger but with smoother, reddish skin and white flesh.

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