Daging Rendang
- Daniel
- May 7, 2024
- 3 min read
Updated: May 18
Daging Rendang holds a special place in my heart—it's inspired by a recipe from my friend's grandmother, melding with memories of my own grandma’s cooking. This dish is more than just food; it’s a precious heirloom, passed down through generations in Indonesia. It is also one of my highly requested dishes.
Making kerisik from scratch...
Originating from the Minangkabau people of West Sumatra, rendang is traditionally served at ceremonial occasions and to honor guests. The process of making it, which involves simmering beef slowly in a rich, spiced coconut milk, transforms simple ingredients into an exquisite meal with layers of complex flavors, each spoonful steeped in tradition and familial love.
From my friend's grandma...
Though the list of ingredients and steps might initially seem daunting, each spice and simmering hour adds depth and connects you to a centuries-old tradition. Preparing rendang offers a glimpse into the intricate world of Indonesian culinary arts, where patience and careful seasoning lead to unparalleled flavors.
As you embark on making this dish, consider it a small adventure in your kitchen, an opportunity to connect with a culture and history through its beloved cuisine.
I encourage you to embrace this recipe and the stories it carries. Making Daging Rendang is not just about following a recipe—it's about rekindling old memories and creating new ones, just like the ones I cherish from my grandma’s kitchen.
Gather your ingredients, and let’s take this culinary journey together. It’s the perfect way to spend a weekend afternoon, slowly building layers of flavor that culminate in a dish as rich in taste as it is in heritage. Trust me, the effort you put in will be deeply rewarding—not just for the delicious end result, but for the heartfelt connection to a beautiful tradition.
Ingredients:
(Serve 8)
Kerisik:
Grated Coconut, 200g
Spice Blend:
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TSP
Fennel Seeds, 1 TSP
Rempah:
Dried Chilies, 20g
Shallots Coarsely Sliced, 8
Garlic Crushed, 5 Cloves
Turmeric, 3"
Ginger, 2"
Galangal, 2"
Lemongrass White Part, 3 Stalks
Stew:
Beef Chuck Diced, 1kg
Baking Soda, 2 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Coconut Oil, 1/4 Cup + More
Gula Melaka, 1 TBSP
Coconut Milk, 400g
Coconut Cream, 400g + More
Tamarind Juice, 1 TBSP
Turmeric Leaves / Daun Kunyit Coarsely Sliced, A Handful
Kaffir Lime Leaves Coarsely Sliced, 4 Leaves
Compressed Rice Cake Homemade, For Serving
Coriander Coarsely Sliced, For Garnishing
Equipment:
Blender
Heavy Pot
Spice Grinder
Cast Iron Skillet / Pan
Mortar and Pestle
Directions:
Please visit my "Compressed Rice Cake" page for the recipe.
Make the Kerisik.
In a cast iron skillet over medium heat, add grated coconut.
Toast while stirring constantly until golden brown.
Transfer to a mortar and pound with a pestle until it forms a paste and releases some oil.
Store in an airtight container in the fridge until needed.
Prepare the Spice Blend.
Toast coriander, cumin, and fennel seeds in a skillet until fragrant.
Grind into powder using a spice grinder. Set aside.
Make the Rempah.
Soak dried chilies in hot water until softened.
Remove seeds and reserve the soaking liquid.
Blend the chilies with the soaking liquid and other rempah ingredients until smooth.
Set aside.
Start the Stew.
Mix beef chuck with baking soda in a bowl and let sit for 15 minutes.
Season with salt and pepper, then mix well.
In a heavy pot over medium heat, sear the beef in batches until browned on both sides. Set aside.
Cook the Rendang.
In the same pot, add 2 tablespoons coconut oil.
Add the rempah and scrape up any browned bits.
Stir in the spice blend, a pinch of salt, and some gula melaka.
Cook until the mixture thickens and turns a deeper red.
Add coconut milk and mix well.
Return the beef and its juices to the pot.
Bring to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring often.
Final Simmer.
When most of the liquid has evaporated and the color deepens, stir in coconut cream.
Continue cooking for another 1 to 1.5 hours, uncovered, stirring frequently.
Add more coconut cream as needed until the beef is fork-tender and sauce turns into a thick paste.
Finish and Serve.
Pull the beef into smaller pieces right in the pot.
Stir in tamarind, daun kunyit (turmeric leaf), and kaffir lime leaves.
Taste and adjust with more salt or gula melaka.
Serve hot with compressed rice cakes (or steamed rice).
Garnish with fresh coriander.
Mama Mia...
Lush!
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