{"id":221,"date":"2010-05-15T00:49:11","date_gmt":"2010-05-15T07:49:11","guid":{"rendered":"https:\/\/recipes.avsky.org\/?p=221"},"modified":"2025-12-14T15:31:23","modified_gmt":"2025-12-14T22:31:23","slug":"rendang-daging","status":"publish","type":"post","link":"https:\/\/recipes.avsky.org\/?p=221","title":{"rendered":"Rendang Daging"},"content":{"rendered":"<p><strong>Rendang Daging<\/strong> is a dry beef curry &#8211; and my absolute favourite curry of all time. All the work for Rendang is in the preparation, and it needs to be cooked for a few hours but the reward is melt-in-your-mouth meat and such wonderful, aromatic flavours that activate every taste bud in your mouth.<\/p>\n<p><!--more--><\/p>\n<p>As with everything &#8211; I like my dishes really spicy. Even with <strong>5 fresh chillies<\/strong>, this made people&#8217;s noses run and sweat a little, but with 10, things are really spicy and delicious. Not overpowering, but just enough to make you sweat a little &#8211; just how I like it! Add as many or as little as you like to suit your spice tolerance.<\/p>\n<p><strong> INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>750g &#8211; 1kg beef, cut into cubes. (I used blade steak. Chuck, flank or similar is fine)<\/li>\n<li>5 tablespoons oil<\/li>\n<li>1 cinnamon stick (about 4cm long)<\/li>\n<li>3 cloves<\/li>\n<li>3 star anise<\/li>\n<li>3 cardamom pods (gently pounded to open)<\/li>\n<li>1 lemongrass (Pounded &#8211; keep the green stem from the spice paste lemongrass)<\/li>\n<li>1 cup thick coconut milk<\/li>\n<li>1 cup water<\/li>\n<li>2 teaspoons tamarind pulp<\/li>\n<li>3 kaffir lime leaves (very finely sliced)<\/li>\n<li>1 cup kerisik (toasted coconut, see below)<\/li>\n<li>1 tablespoon sugar (or to taste &#8211; optional)<\/li>\n<li>2 tbsp Kecap Manis (sweet soy sauce)<\/li>\n<\/ul>\n<p><strong><br \/>\nSPICE PASTE:<\/strong><\/p>\n<ul>\n<li>5 kemiri (candlenuts &#8211; use macadamias for substitute)<\/li>\n<li>5 shallots<\/li>\n<li>2 tsp galangal powder (2cm fresh)<\/li>\n<li>3 lemongrass (white part only &#8211; keep the green stems)<\/li>\n<li>5 cloves garlic<\/li>\n<li>2cm ginger (thumb size)<\/li>\n<li>5-10 fresh red chillies (de-seeded)<\/li>\n<li>5-10 dried chilies (soaked in warm water and de-seeded)<\/li>\n<\/ul>\n<p><strong><br \/>\nFOR KERISIK:<\/strong><\/p>\n<ol>\n<li>1 cup dessicated coconut<\/li>\n<li>Dry fry the coconut on a low heat until is it toasted a golden brown<\/li>\n<li>You can use it as is, but it is recommended to blend the coconut while it is still warm into a finer paste<\/li>\n<\/ol>\n<p><strong><br \/>\nMETHOD:<\/strong><\/p>\n<ol>\n<li>Chop the spice paste ingredients and then blend it in a food processor into a paste<\/li>\n<li>Heat the oil in a pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.<\/li>\n<li>Add the beef and the pounded lemongrass and stir for 1 minute.<\/li>\n<li>Add the coconut milk, tamarind juice, water, kecap manis and simmer on medium heat, stirring frequently until the meat is almost cooked.<\/li>\n<li>Add the kaffir lime leaves, kerisik (toasted coconut), sugar, stirring to blend well with the meat.<\/li>\n<li>Lower the heat to low, cover with lid, and simmer for 1 \u00e2\u20ac\u201c 3 hours or until the meat is really tender and the gravy has dried up.<\/li>\n<li>Serve immediately with steamed rice and save some for overnight! (It gets better overnight!)<\/li>\n<\/ol>\n<p><strong><br \/>\nTIP:<\/strong><\/p>\n<p>When slicing the kaffir lime leaves, lay them on top of each other and roll them up into a tube. This makes it easier to slice them all together!<\/p>\n<p>During the cooking process, you will notice the oil rising to the surface &#8211; this is normal. The meat will absorb all the coconut milk and water, and finally absorb the oil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rendang Daging is a dry beef curry &#8211; and my absolute favourite curry of all time. All the work for Rendang is in the preparation, and it needs to be cooked for a few hours but the reward is melt-in-your-mouth meat and such wonderful, aromatic flavours that activate every taste bud in your mouth.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81,1],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-indonesian","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=221"}],"version-history":[{"count":3,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":382,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions\/382"}],"wp:attachment":[{"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.avsky.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}