Rendang Daging
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The Tale of Rendang Daging
Story updated
Rendang originated with the Minangkabau people of West Sumatra, Indonesia, who slow-cooked meat in coconut milk and spices until nearly dry, a method originally meant to preserve food for long journeys tied to their merantau migration tradition. Minangkabau migration carried it to Malaysia, where it became a beloved dish in its own right.
Ingredients
Scale:· 6 servings
- 1 kg beef chuck, cubed
- 600ml coconut milk
- 5 shallots
- 4 cloves garlic
- 3cm galangal
- 3cm turmeric root
- 6 dried chilies, soaked
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 100g grated toasted coconut (kerisik)
Instructions
- 1Blend the shallots, garlic, galangal, turmeric and soaked dried chilies into a smooth spice paste.
- 2Heat a heavy pot and fry the spice paste until fragrant and the oil begins to separate.
- 3Add the beef and stir to coat evenly with the paste.
- 4Pour in the coconut milk, add the lemongrass and kaffir lime leaves, and bring to a gentle simmer.
- 5Cook uncovered over low heat, stirring occasionally, for about 2 hours as the sauce reduces and darkens.
- 6Stir in the toasted grated coconut (kerisik) and continue cooking for another 30 minutes until the sauce is thick and nearly dry, clinging to the meat.
- 7Season with salt to taste and serve with steamed rice or ketupat.
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