Indonesia
Rendang
The long-braised dry curry of the Minangkabau
Rendang hails from the Minangkabau of Sumatra and is a dish of patience: beef braises for hours in coconut milk and spice paste until the liquid evaporates and the aromas penetrate the meat deeply.
Originally the long reduction served preservation in a tropical climate. In a 2011 poll, rendang was crowned the world's most delicious dish.
Ingredients
- Beef shoulder, diced800 g
- Coconut milk800 ml
- Lemongrass & galangal2 each
- Chilli, shallots, garlicfor the paste
- Kaffir lime leaves4
- Tamarind1 tbsp
- Toasted coconut (kerisik)3 tbsp
★ = available authentic in the Asia Boutique
Preparation
Pound chilli, shallots, garlic and ginger into a spice paste.
Fry the paste in oil, add lemongrass, galangal and lime leaves.
Add the meat and coconut milk, reduce uncovered over low heat for 2.5–3 hrs.
Stir in toasted coconut and tamarind, keep cooking until the sauce is dark and almost dry.
Stir now and then so nothing sticks. Serve with rice.
Make it original
Lemongrass, galangal and kaffir lime give rendang its depth. Available in the Asia Boutique.