Rendang daging is an indonesian delight, more like a spicy beef stew simmered for a few hours in many, many spices until it is almost dry. The hard core indonesians would serve this dish absolutely dry, while i do prefer to have lots of rempah (sauce) thats thick, creamy and rich of spices to go with my rice.
Preparing the creamy coconut sauce to make it right is the most important part of this dish. If you have fresh coconut, you’re blessed. If not, welcome to the club.
700g Beef (wade), cubed
2 tbsp concentrated tomato
1 can coconut milk (400ml)
1 cup coconut flakes (better, if you have fresh grated coconut)
Salt to taste
3 big onions
2 big chillies
5 chilly padi (birds eye chilly) – optional if you ‘re not spiced proofed
6 cm ginger
4 cm galangal (blue ginger)
2 stalks lemon grass
2 kafir leaves (jeruk purut)
1 tbsp coriander seeds
1 tbsp cumin
1 tsp white peppercorns
4 anis star
1. Grind all spices into powder, blend all ingredients
2. Heat up your pan with some oil, fry the wet ingredients until the onions start to brown and turn glassy. Add in the tomato concentrate.
3. add the grinded spices. Fry until the mixture starts to brown equally.
4. Add the coconut flakes and continue stirring the mixture without getting it burnt.
5. once its starts to get really dry, add the coconut milk, and about 150ml water and simmer softly until almost all of the water has evaporated, stirring now and then. Add the rest of the water once the oil starts to seperate from the rest.
6. the consistence is right when your rempah starts getting thicker again. (About 15 mins)
7. add now the meat and simmer softly for 1.5 to 2 hours until the meat is really soft. If the mixture gets too dry, add some water.
Serve with hot bismati rice, enjoy.