This is my favorite Indonesian dish! When I first moved to Bali, I would go to all the warongs (a modest small restaurant or cafe) to taste their version and ask for the recipe!
Rendang is a dry curry that originated among the Minangkabau people of West Sumatra and later spread throughout Indonesia and Malaysia. Its age is unknown but is
been traced as far back as 500 years. The cooking technique flourished because of its role in preserving meat in a tropical climate. Rendang is packed with flavor,
it´s rich in spices. Along with the main ingredient, meat, it uses coconut milk and a paste of mixed ground spices.
The spices used have antimicrobial properties and serve as natural organic preservatives. If cooked properly, can last for as long as four weeks. The term rendang
refers to a cooking method of slow cooking; continuously churning the ingredients in a pot, on a small fire. It takes hours to cook. Cooking rendang involves
pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience and love! The meat pieces are slowly cooked
in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to
frying as the liquid evaporates. The cooking process allows the meat to absorb all the spices and become tender. Cooking this dish requires great
care, if the meat is not to be burnt or spoilt. Because of its generous use of numerous spices, is known for having a complex and unique taste.
Rendang is often served with steamed rice. Give this recipe a try, you will not be disappointed!!
- 4 tbsp oilve oil
- 1,5 kg ossobuco meat, cut into cubes.
- black pepper
- 5 shallots or 1 onion
- 5 cloves of garlic
- 18 gr ginger
- 1 tsp ground turmeric
- 1 tsp coriander seeds
- 3 tbsp chilli flakes
- 5 kaffir lime leaves
- 2 stalks lemongrass, only white part, smashed
- 18 gr galangal, sliced
- 1 can coconut milk
- 1 tbsp raw sugar
- To make the curry paste, In a blender put all the ingredients and blend until smooth. Set aside.
- In a large casserole, heat oil over medium-high heat. Season the meat and brown it in batches. Set aside.
- Add the kaffir leaves, galangal and lemongrass and fry for 3 minutes. Set aside.
- Turn heat down to low-medium, add curry paste and fry, stirring for 10 minutes.
- Add coconut milk, sugar, meat and herbs. Stir well. Cover loosely with a lid and cook over low heat for 3,5 - 4 hours. Meat should be super tender.
- The rendang is ready when is dark brown and there is only some sauce left.