what is 'rendang'?

Question

you can eat it!

Answer 1

Rendang is a dish which originated from the Minangkabau people of Indonesia. It is one of the characteristic foods of the Minangkabau culture, and it is served at ceremonial occasions and to honor guests. Being also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry and doesn't contain curry powder.

Rendang is made from beef (or occasionally chicken, mutton, water buffalo meat or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process transitions from boiling to frying as the liquid is evaporated. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. The slow cooking process allows the meat to absorb all the spices and to become tender.

There are two kinds of rendang: dried and wet. Dried rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honor guests. Wet rendang, also known as kalio, can be found in Minangkabau restaurants and without refrigeration it should be consumed within a month.

Rendang is often served with rice in Indonesia but in Malaysia it is served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Beef Rendang Recipe
(Rendang Daging)
Ingredients :

1 1/4 liters

1

5

1 stalk

1-2 pieces

10

1 kg



Spices (ground)

3 tablespoons

1/2 tablespoon

1/2 tablespoon

200 g

4
Coconut milk from 2 old coconuts

Turmeric leaf, torn and knotted

Kaffir lime leaves

Lemon grass, bruised

Asam Gelugur

Red chilies, finely sliced

Beef, fat and sinew removed, cut into 3 cm cubes

Chopped galangal

Chopped turmeric

Chopped ginger

Red chilies

Shallots

Salt

Method :
Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
Reduce heat.
Add beef and cook until tender.
Stir occasionally until the spices dry and turn brown.
Optional : Combine rendang with 300 grams small potatoes. Soak potatoes in water for 15 minutes then scrub with a soft brush to clean potato skin. Add to the gravy together with beef. Rendang can also be combined with 150 grams dried red peanuts (kacang jogo) which have been soaked for half an hour. Add together with beef.

Indonesian Rendang Curry

INGREDIENTS:
1 whole chicken, cut into small to medium-size pieces (OR the equivalent of beef)
SAUCE:
1/2 can good-quality coconut milk
2 Tbsp. healthy oil, like organic canola
1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1-3 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired)
3/4 Tbsp. tamarind paste
1 Tbsp. brown sugar
2 tsp. dark soy sauce
4 Tbsp. fish sauce
1/2 tsp. turmeric (or 1 thumb-size piece fresh turmeric)
1 heaping Tbsp. coriander seeds, ground
1 Tbsp. cumin seeds, ground (grind the cumin and coriander seeds together in a coffee grinder for the freshest taste)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores)
2 whole star anise (use the Asian one, available at Asian food stores)
GARNISH (optional):
fresh coriander leaves
dry shredded coconut
PREPARATION:
Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces and stir well.
Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with Thai jasmine-scented rice.

I hope this helps you,Good Luck!!! :)

Answer 2

Hi Curtis, First of all, I would like to tell you that I'm a big fan of yours and it's my greatest pleasure to answer a question from you. Like everyone had replied, you can get beef rendang almost everywhere in Malaysia. It's really up to individual taste as to where you can find the best rendang as there are many different ways of preparing the dish. But generally the main ingredients are beef cubes, coconut milk, galangal, dried chillies, garlic, shallot, ginger and kerisik. Some people may add in tumeric or lemongrass, spices, kafir leaves, etc. Again, it depends on individual taste. Of course you might want to put in salt and sugar (whatever kind you like). Just a note, homemade kerisik tastes a lot better but really, you don't have to put any oil to grind it to paste. The oil from the coconut itself will surface after it's grinded. I normally use a dry grinder for this purpose. It's a lot faster and easier to fry the coconut using a non-stick pan, too. Finally, there is no fixed rule of how much of each ingredient you may want to use. I stick to the rule that if the tounge thinks it's delicious, it's ready. Otherwise, the tounge will tell you what needs to be fixed. By the way, Curtis, if you ever decide to do your show in Malaysia, maybe I can take you home and show you how I prepare my beef rendang!

Answer 3

Rendang Curry

Answer 4

meat that cooked together with spices and coconut milk/ cream till simmer the liquid slowly dried up (over low heat). It take a few hrs and needs consistent stirring. The meat will absorb the liquid until e meat is tender and the sauce has thickened. It's best to serve with rice. My Fav. is beef or mutton rendang.

Answer 5

Rendang is a malay dish, usually cooked with beef, a lot like curry but the taste is slightly sweeter and usually a lot of coconut milk is put in during cooking. And the texture is creamier than curry not much sauce in this dish, very appetizing! You can eat find it everywhere in malaysia, singapore and indonesia, its a popular dish.

Answer 6

Malaysian Beef

Answer 7

Fruits are described as ripened flower ovaries which produce seeds.

Answer 8

The closest I can come to anything familiar is "garden" for salad.

Answer 9

You should look this web.

Answer 10

no