Molecular Gastronomy Rendang

Ingredients

While the essence of Rendang remains intact, this molecular gastronomy version focuses on transforming the texture and presentation of the dish. By utilizing techniques like spherification, emulsification, and foams, we elevate the flavors and create a unique dining experience. We alse have the original recipe for Rendang, so you can check it out.

• 500g (17.6 oz) beef, thinly sliced 500g (17.6 oz) beef, thinly sliced
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 thumb-sized galangal, grated 1 thumb-sized galangal, grated
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp fennel powder 1 tsp fennel powder
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• Liquid nitrogen (for molecular gastronomy techniques) Liquid nitrogen (for molecular gastronomy techniques)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a sous vide bag, combine the beef, coconut milk, kaffir lime leaves, lemongrass, shallots, garlic, red chilies, ginger, galangal, turmeric powder, coriander powder, cumin powder, fennel powder, salt, and sugar. Seal the bag and cook in a water bath at 60°C (140°F) for 6 hours.
2. 2.
   Once cooked, remove the beef from the bag and pat dry. Reserve the cooking liquid.
3. 3.
   Using liquid nitrogen, freeze the reserved cooking liquid into small droplets.
4. 4.
   Plate the beef slices and garnish with the frozen cooking liquid droplets.
5. 5.
   Serve immediately and enjoy the molecular gastronomy rendition of Rendang.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results in this molecular gastronomy rendition of Rendang.

Tips & Tricks

• To achieve the desired texture, ensure the beef is thinly sliced before cooking.
• Experiment with different molecular gastronomy techniques, such as creating foams or gels, to add additional visual and textural elements to the dish.
• Adjust the level of spiciness by adding more or fewer red chilies according to your preference.
• Serve the Rendang with a side of molecular gastronomy-inspired rice or vegetable preparations for a complete molecular gastronomy dining experience.
• Don't forget to handle liquid nitrogen with caution and follow safety guidelines when using it in the kitchen.

Serving advice

Serve the Molecular Gastronomy Rendang as the main course of a sophisticated dinner. Plate the beef slices elegantly and drizzle the frozen cooking liquid droplets over them for a visually striking presentation.

Presentation advice

For an artistic presentation, consider using a white plate as a canvas to showcase the vibrant colors of the beef and frozen cooking liquid droplets. Garnish with microgreens or edible flowers to add a touch of freshness and elegance.