Rendang

Description:
I used the recipe that was given by Mbak Esther and a reference from Mbak Tika Dettmer. I also made slight changes with the ingredients. Just slightly....

Cook with the traditional method if you are not rushing. I'm not sure why it took ages to cook this meat. I might get an old cow or overwork cow. Despite the long cooking time, the taste of the gravy is awesome!!! Finally, I cooked a delicious rendang.

I think the other way to cut down the time is to cook the meat in pressure cooker or use tender meat. Cook the spices separately, use coconut milk powder and just add enough water to blend the spice to the meat.

I used the US measuring spoons.

Anyway.. no photo for this post. The dish has gone to the rubbish bin since it was too hard to chew.



Ingredients:
1.5 kg beef for stew, cut into big chunks

1 L coconut milk, Kara santan kelapa murni
3 stalks lemongrass, half bottom and bruised
6 kaffir lime leaves

3 Tbsp canola oil

Blend these spices into paste with blender:
300 g Spanish onion (I used the mince Spanish onion from my spice pantry)
10 tsp mince garlic, also from my ready to use spice pantry
10 candlenut
1.5 Tbsp coriander powder
1 Tbsp sweet paprika powder (for colour if not using a lot of chillies)
0.75 Tbsp turmeric powder
0.5 Tbsp salt
0.5 Tbsp caster sugar
0.5 Tbsp hot chilli powder (put more if you can bear the heat)
20 g galangal, cut into small pieces + 1 Tbsp galangal powder
30 g ginger, cut into small pieces
150 mL water



Directions:
Put oil on a pan and saute the ground spice until fragrant.

Put meat in the slow cooker pot. Add ground spice, coconut milk, lemongrass and lime leaves. Cook at low heat for 4.5 hours. Stir occasionally. Once cooked, remove meat.

Meanwhile, after 3.5 hours cooking the meat, take out about two third of the gravy. Put the gravy in a saucepan, continue heating on low heat until gravy thicken. Stir occasionally. Add the remaining gravy and the meat from the slow cooker and continue heating until thicken for another 1.5 hours.

Definitely, don't follow my cooking method since I think I got the wrong cut of meat. It should not take that long.