JAKARTA (THE JAKARTA POST/ASIA NEWS NETWORK) - Originating from Padang, West Sumatra, rendange is a dish known for its rich spices and hours-long cooking process. Mr Ciptoroso, chef de cuisine at the Cinnamon restaurant at the Mandarin Oriental hotel in Central Jakarta, says it is important to not shorten the cooking process.
"Do not use pressure cookers. Slow cook the dish," he says.
Those wanting to cook beef rendang at home can refer to the recipe below.
15g coriander seed
250g beef shank, sliced
5g kaffir lime leaves
20g lemongrass, only the white portion
5g turmeric leaves
50ml coconut milk
Salt and pepper for seasoning
20g fresh coconut, grated; fry without oil
1. Put garlic, shallots, candlenut, chilli, coriander seeds and ginger in a blender or food processor. Blend until it becomes a thick paste.
2. Heat a pan, add oil. Saute the spice paste for around 15 minutes.
3. Add beef shank, galangal, lime leaves, lemongrass, turmeric leaves and coconut milk. Simmer the mixture.
4. Season with salt and pepper. Simmer the beef until tender. Cook for a minimum of one to two hours.
5. Add fried grated coconut. Stir well. Serve with rice.