Rendang (West Sumatran Caramelized Beef Curry)

In 2011 an online poll by 35,000 people held by CNN International chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods (Readers’ Pick)’ list – How Proud this make me…

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelized beef curry.

Rendang 1

for the full description of This Cuisine, please click below link:
http://en.wikipedia.org/wiki/Rendang

Got this precious experience by my fellow besties from LangsungEnak Community with mbak Rini Rusli as the tutor about 6 month ago.
Finally i tried to do it on my own – it will need a long..i mean LONG process of cooking, but the taste are worth it …

Here’s the recipe for you…

**Rendang Padang**
Resep Asli dari Mba Rini Rusli -Group LangsungEnak

Bahan :
1 kg daging (bagian paha, potong kotak2 5x5cm perkilo bisa menjadi 30 potong)
+/- 1,5-2 ltr santan dari 3 butir kelapa (ambil perasan pertama saja)

Bumbu Halus :
1,5 ons Bawang Merah
0,5 ons Bawang Putih
1,5 ons Cabe keriting (semakin banyak semakin hitam hasil rendang)
Cabe rawit atau merica >> optional
1/2 bbutir atau 0,5sdt Pala
1 sdt Ketumbar
1 Jempol / 20 gr Laos, di parut / geprek
10 gr Jahe, di geprek / blender
1 batang sereh putihnya, blender / geprek / iris
1 lbr Daun Salam
2 lbr Daun kunyit, boleh diiris
3- 5 lbr atau lebih Daun jeruk
1 btr Asam kandis

Masuk terakhir jika sudah asat :
2 biji Cengkeh
1 kelopak Pekak (bunga lawang) >> hanya 1 bagian kecil dari kelopak ya
2 btr Kapulaga
1 cm Kayu manis
1 sdm Air asam jawa, masuk terakhir saat daging telah empuk.

Cara MEmbuat :
1. Rebus santan, bumbu halus & lainnya sampai berkurang 1/2nya, masukkan daging sampai keluar jusnya dan mulai empuk. Keluarkan daging.
(kalau mau, proses masak bisa diteruskan besok)
2. Lanjutkan merebus santan sampai kental, baru daging masuk lagi. Jadi daging empuk tapi tidak hancur, bumbu meresap ke dalam. Rebus sampai kental dan tanak.
3. Terakhir baru masuk cengkeh, kapulaga, dst.

Note :
Sebelum santan mendidih harus terus diaduk agar tidak pecah santan. Jika santan sudah mendidih, aduk sesekali baru daging masuk.

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