What Is Rendang

Rendang is a wealthy and tender coconut beef stew recognized for its intense and sophisticated flavors. Known as rendang daging in native Indonesian and Malaysian languages, it’s arguably probably the most well-known beef recipe in Indonesia, Malaysia, and to a lesser extent, Singapore.

Aside from that, it’s additionally the #1 dish on the World’s 50 Finest Meals compiled by CNN. As extra cooks study to cook dinner beef rendang, there have been many controversies in regards to the recipe and cooking strategies of the dish.

In 2018, a Masterchef UK choose criticized a Malaysian-born contestant’s rendang for not being crispy. His remark drew large uproars on social media with many Asians declaring that rendang isn’t meant to be crispy however slightly a wealthy and tender stew.

Finally, the protein used within the recipe isn’t deep-fried, however simmered after which stewed for hours with spices and coconut milk. The tip consequence needs to be a wealthy, tender, and deeply flavorful meat stew.

Origins Of Rendang

Beef rendang is of Indonesian origin, a scrumptious concoction from the Minangkabau ethnic group of Indonesia.

It’s usually served on ceremonial events to honor friends and have fun particular occasions, making it an integral a part of Indonesian tradition. 

I consider the dish got here to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern a part of the Malay Peninsula in the course of the period of the Melaka Sultanate.

Malaysians, particularly the Malay group, love rendang simply as a lot that it has turn into a staple of their delicacies as properly. 

Beef Rendang Substances

Essential Substances

The core of beef rendang is the spice paste, in addition to the varied fragrant spices: cinnamon, cardamom pods, cloves, and star anise). Listed below are a few of the major components, together with what you will want for the spice paste:

• Boneless beef quick ribs – that is the most effective reduce of beef for this recipe. Be certain that to chop the meat into cubes. Be sure you don’t reduce it too small because the meat may break aside after cooking.
• Coconut milk – if you happen to like a creamier and richer style, go for coconut cream, which is thicker in consistency in comparison with coconut milk.
• Kaffir lime leaves – impart the enduring flora aroma and fragrance the dish with citrusy perfume. I like to recommend shopping for recent leaves to get extra of that citrusy taste. They freeze rather well, so you should buy a bunch and maintain them within the freezer to make use of in Tom Yum Soup, Sambal Udang, and Beef Penang Curry.
• Spices – I exploit recent cinnamon, cloves, star anise, and cardamom, however you can even use the powdered model.
• Tamarind juice – the tart tamarind balances out the richness of the coconut milk. I exploit tamarind pulp soaked in heat water, however you can even use tamarind puree.
• Kerisik –  toasted grated coconut offers the dish a nutty and earthy taste.

Rendang Spice Paste Substances

• Dried chilies – add as a lot or as little as you want relying on desire. You should utilize half the quantity on this recipe for a milder stew.
• Galangal – if you happen to can’t discover galangal, skip it altogether. It tastes like ginger however it’s extra bitter and peppery.
• Lemongrass – use solely the white half, slice thinly. Smash them a bit of bit utilizing the again of your knife to infuse extra taste into the dish.
• Shallots
• Garlic
• Ginger

Secret Ingredient Of Rendang Paste

To make the most effective beef rendang, you must have the key ingredient kerisik or toasted coconut. Many conventional Indonesian and Malaysian recipes name for kerisik. This golden-toasted shredded coconut provides immense aromas, earthy nuance, and vibrant textures to the completed dish.

Skilled Tip #1: My late grandmother taught me the strategy of pounding the kerisik utilizing a conventional stone mortar and pestle. This course of breaks down the fiber within the toasted shredded coconut and releases the fats contents within the toasted coconut. When including pounded kerisik to the checklist of components, you’ll have the richest, creamiest, and “lemak” (that means “fats” in Indonesian-Malaysian language) rendang ever!

Skilled Tip #2: One other approach is to slow-cook the meat on low warmth, ideally over a charcoal hearth, in a clay pot, and canopy it with its lid. Within the modern-day kitchen, you’ll be able to simply use a pan or pot to slowly stew and simmer the meat and cut back the liquid in the course of the cooking course of. You’ll get probably the most tender and melt-in-your-mouth gentle meat ever!

Recipe Variations

Whereas beef rendang is the poster little one, there are different variations corresponding to hen rendang and lamb rendang which are equally scrumptious. Hen rendang is usually used as a filling in baked buns, and it’s an all-time favourite of locals.

For vegans and vegetarians, you’ll be able to definitely use fried tofu or tempeh. For seafood lovers, rendang prawn (shrimp) is an effective possibility.

No matter which protein you utilize, slow-cooked beef rendang is completely scrumptious and greatest with steamed rice like nasi lemak.

How To Make Beef Rendang

Beef rendang, or any beef stew, is a labor of affection, because it requires persistence and time to attain the right steadiness of flavors. Right here’s make rendang the standard approach:

Step 1: Chop the spice paste components after which mix in a meals processor till effective.

Step 2: Warmth the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry till fragrant. Add the meat and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium warmth, stirring steadily till the meat is sort of cooked.

Step 3: Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to mix properly with the meat.

Professional tip: To arrange the kerisik, add the grated coconut to a dry wok and stir repeatedly till it turns golden brown.

Step 4: Decrease the warmth to low, cowl the lid, and simmer for 1 to 1 1/2 hours or till the meat is de facto tender and the gravy has dried up. Add extra salt and sugar to style. Serve instantly with steamed rice and avoid wasting for storage.

Make The Finest and Most Genuine Rendang

The perfect and most genuine meat rendang needs to be considerably dry (as pictured right here). Please take observe that this isn’t a curry, and the dish ought to by no means be watery like this Panang Curry. The meat needs to be generously coated with the rendang paste.

I counsel you make an enormous serving (you could double or triple this recipe), so you have got some leftovers. The flavors and aroma turn into extra intense the subsequent day that some desire to attend and eat it on the second day. In actual fact, the Minangkabau saves the dish for months because the complicated style and taste develop over time.

Steadily Requested Questions

What To Serve With Rendang

Serve this Malaysian beef rendang with rice, noodles, or bread. For a simple and conventional Malaysian weeknight dinner, I like to recommend the next recipes:

I hope you get pleasure from this publish as a lot as I do. If you happen to attempt my recipe, please share your photograph within the Feedback part and take into account giving it a 5-star ranking. I can’t wait to see your creations! Need simpler and scrumptious recipes? Subscribe to my publication and observe me on Fb, Pinterest, and Instagram for brand new updates.