How To Make Rendang Daging (Beef Rendang)
Rendang is a traditional food originating from West Sumatra and prepared by Minangkabau people. Rendang is commonly made with beef (especially tenderloin) with special sauce containing a high amount of coconut milk. In the past, Minangkabau people prepared rendang in such a way that it has long shelf life and could be stored during long journeys. The long shelf life of rendang is thought to be contributed by the spices used during the cooking process. Nowadays, rendang is known worldwide, but its history and cultural significance are given less attention.
In this article, the history and philosophy of rendang as the treasure of Minang people is discussed. To date, it is believed that rendang originated from India because of its similarity to Indian curry. The long cooking process of rendang has its own philosophy about patience, wisdom, and sincerity. Proper choice of beef, spice mix, control of heat, cooking duration, and stirring technique affect the taste of rendang. Traditionally, rendang is served during special occasions and to special people. Here are the steps for making Beef Rendang :
Ingredients :
• 500 grams of meat
• 1 stick of crushed lemongrass
• 3 lime leaves
• 2 bay leaves
• 1 tsp beef broth and salt
• 1/2 tsp ground cumin
• 1/2 teaspoon ground pepper
• 1 segment of crushed galangal
• 2 cm cinnamon
• 1 tsp brown sugar
• Lime
• 500 ml coconut milk from 1/2 coconut
Ground spices :
• 4 cloves garlic
• 6 red onions
• 2 candlenuts
• 1/2 tsp coriander
• 3 large red chilies (remove the seeds)
• 2 cm turmeric
• 3 cm ginger
Steps to Make It :
1. The first step, wash the meat, cut according to taste, add lime juice, then wash again.
2. After that, grind the spices, then stir-fry the ground spices with lemongrass, lime leaves, bay leaves, cinnamon and galangal until cooked.
3. Add the meat, stir well, then add the coconut milk. Cook over low heat, stirring occasionally.
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