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.
Prepare the kerisik.
In a cast iron skillet over medium heat, add grated coconut.
Toast until browned.
*Stir constantly for even browning.*
Transfer to a mortar and pound with a pestle until paste forms.
You should see that some of the coconut oil is released.
Transfer to an airtight container and chill in the fridge until ready to use.
Prepare the spice blend.
In the same skillet over medium heat, add coriander, cumin and fennel.
Toast until aromatic.
Transfer to a spice grinder and blitz until powder forms.
Set it aside until ready to use.
Prepare the rempah.
Soak dried chilies in some hot water until soft.
Deseed the dried chilies and reserved the soaking liquid.
Transferred the chilies, the soaking liquid and the rest of the ingredients to a blender.
I am just using my hand blender to blitz everything until smooth.
Set it aside until ready to use.
Prepare the stew.
Transfer the chuck and baking soda to a large mixing bowl.
Mix until well combined.
Set it aside for 15 mins.
Season with salt and pepper.
Mix to combine well.
In a heavy pot over medium heat, add oil.
Once the oil is heated up, add in the seasoned chuck.
Sear until crispy browned on both sides.
Transfer to a plate and set them aside until ready to use.
*You may have to do this in batches, do not crowd the pot.*
Add another 2 TBSP of coconut oil to the same pot.
Once the oil is heated up, add in the rempah and deglaze.
Add in the spice blend.
Season with gula melaka and salt.
Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red.
Add in coconut milk and stir to combine well.
Followed by the chuck and all its juices.
Bring it up to a simmer and turn the heat down to low.
Cover and cook for 1 to 1.5 hrs.
*Stir frequently to prevent burning.*
The stew should turn a dark shade of brown.
The liquid should almost evaporate.
At this point, add in the coconut cream.
Deglaze and stir to combine well.
Cover and cook for another 1 to 1.5 hrs.
*Stir frequently to prevent burning.*
The stew should turn a darker shade of brown.
The liquid should almost evaporate, forming a thick paste.
The chuck should be tender and easily shredded apart.
If not, add more coconut cream, 50g at a time, and continue cooking until the chuck is tender and easily pulled apart.
I like to remove the pot from heat and pull the chuck apart into smaller pieces.
Return back to heat and add in tamarind, daun kunyit and kaffir.
Give it a stir to combine well.
Taste and adjust for seasonings with gula melaka and salt.
Serve immediately with some compressed rice cake.
Garnish with some coriander.
Mama Mia...
Lush!