Rendang apparently has its origins in the Minangkabau ethnic group of west Java, but it can be found all over Indonesia as well as neighboring countries. In many ways, this is a very classic Southeast Asian curry, where meat is simmered in a spicy coconut milk stew until the liquid is completely reduced.
The longer you cook this dish, the better. Tradition has it that it should be cooked at least four hours. This recipe cuts that down to a couple of hours, but this is a great dish for a crock pot if you have one.
|2||lbs fat trimmed and cubed||Chuck or rump steak|
|4||pepper sliced||Green hot chilis (Spur or Serano)|
|1||stalk cut lengthwise||Lemon grass|
- Put the cubed steak in a mixing bowl.
- Place the onions, garlic, ginger, chilies and water in the bowl of a food processor. Blend until smooth. Pour the mixture over the beef.
- Add the coriander, tamarind paste, turmeric, curry leaves and lemongrass to the beef mixture and stir until combines.
- Transfer the mixture to a pan and stir in coconut milk. Bring to a boil over high heat, and then reduce to medium. Simmer uncovered for 1 hour, stirring occasionally. Reduce heat to very low and simmer for another 30 minutes, stirring frequently. You need to keep stirring so that the coconut milk won't separate.
- Remove the lemongrass before serving.
Servings Per Recipe 8
|Amount Per Serving|
|Calories 707||Calories from Fat 366|
|Total Fat 41g||63%|
|Dietary Fiber 2g||6%|