Indo Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness, Indo Rendang has been adapted to suit the Indo cuisine by balancing the flavors and reducing the level of heat. This allows the other aromatic spices to shine through, creating a harmonious blend of flavors that is characteristic of Indo cuisine. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into cubes 1 kg (2.2 lbs) beef, cut into cubes
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons galangal, grated 2 teaspoons galangal, grated
• 2 teaspoons lemongrass, finely chopped 2 teaspoons lemongrass, finely chopped
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 400 ml (1 ¾ cups) coconut milk 400 ml (1 ¾ cups) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the onions, garlic, ginger, galangal, and lemongrass. Sauté until fragrant.
3. 3.
   Add the beef cubes and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, coriander powder, cumin powder, fennel seeds, and cinnamon powder. Cook for 2 minutes to toast the spices.
5. 5.
   Pour in the coconut milk and add the kaffir lime leaves. Bring to a simmer.
6. 6.
   Reduce the heat to low and cover the pot. Let it simmer for 2-3 hours, or until the beef is tender.
7. 7.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
8. 8.
   Continue simmering for another 30 minutes, or until the sauce has thickened.
9. 9.
   Serve the Indo Rendang hot with steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results in this dish. Trim any excess fat before cutting into cubes.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in the spice mixture for a few hours before cooking.
• If you prefer a spicier version, add a few chopped chili peppers or a teaspoon of chili powder to the spice mixture.
• Leftover Indo Rendang tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

Serving advice

Serve the Indo Rendang with steamed rice and garnish with fresh cilantro leaves. The fragrant aroma and rich flavors of the dish will be a true delight for your taste buds.

Presentation advice

To enhance the presentation, place the Indo Rendang in a shallow serving dish and sprinkle some toasted coconut flakes on top. This adds a touch of texture and visual appeal to the dish.