Peruvian-style Rendang

Ingredients

While the original Indonesian Rendang is slow-cooked with coconut milk and a blend of Indonesian spices, our Peruvian-style Rendang incorporates Peruvian spices and ingredients to create a fusion of flavors. We substitute some of the traditional Indonesian spices with Peruvian spices like aji amarillo and rocoto peppers, resulting in a unique and exciting twist on this beloved dish. 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 tablespoon rocoto pepper paste 1 tablespoon rocoto pepper paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the aji amarillo paste, rocoto pepper paste, cumin powder, paprika, and turmeric powder. Add this spice mixture to the pot and stir well to coat the beef.
4. 4.
   Pour in the beef broth, coconut milk, soy sauce, and brown sugar. Stir to combine.
5. 5.
   Add the bruised lemongrass stalks and kaffir lime leaves to the pot. Season with salt to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the lemongrass stalks and kaffir lime leaves before serving.
8. 8.
   Serve the Peruvian-style Rendang hot with steamed rice or Peruvian-style potatoes.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste is a key ingredient in Peruvian cuisine. It adds a unique and vibrant flavor to the dish. If you can't find aji amarillo paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• Rocoto Pepper Paste — Rocoto pepper paste is another Peruvian ingredient that adds a spicy kick to the dish. If rocoto pepper paste is not available, you can use a combination of red bell pepper and a small amount of jalapeno pepper as a substitute.
• Lemongrass — Lemongrass adds a refreshing citrusy flavor to the dish. Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aroma.
• Kaffir Lime Leaves — Kaffir lime leaves have a distinct citrusy fragrance. If you can't find fresh kaffir lime leaves, you can use dried ones, but reduce the quantity by half as dried leaves are more potent.

Tips & Tricks

• For a spicier version, add more aji amarillo paste or rocoto pepper paste according to your preference.
• Marinating the beef in the spice mixture overnight will enhance the flavors.
• If the sauce is too thin, simmer uncovered for a longer time to thicken it.
• Leftover Peruvian-style Rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Peruvian-style Rendang with steamed rice or Peruvian-style potatoes for a complete and satisfying meal. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Peruvian-style Rendang in a shallow serving dish, allowing the rich sauce to be showcased. Place a few kaffir lime leaves on top as a garnish for an elegant touch.