Sumatran Beef Rendang Recipes

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and now commonly served across the country. Rendang is one of the famous dish among 30 Indonesian Culinary Icons.One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions.Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is NOTHING LIKE A CURRY. In Malay classical literacture, rendang is mentioned in Hikayat Amir Hamzah.(from year 1550).Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3-4 months, and it is for ceremonial occasions or to honour guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month. (Source: Wikipedia).Anyway before I forget....thx and all credit goes to Filma, my friend as well as ex colleague who taught me first how to cook authentic rendang properly ;-)

Provided by admin

Categories     Main Course

Number Of Ingredients 12

• Ingredients

Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h45m

Number Of Ingredients 20

• Ingredients

Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories     dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14

• Ingredients