Beef Rendang - We asked Marc at Kelana DMC about his favourite dish from Indonesia and the Beef Rendang was the winner. Keep reading to find out more.

Today, we're about to embark on a flavour adventure to the land of Rendang – a dish so legendary, it's practically the rockstar of Indonesian cuisine. Picture this: tender slices of beef, slow-cooked to perfection in a coconut milk symphony, infused with spices so aromatic they'll make your taste buds do the cha-cha.

Let’s set the mood to cook this marvellous dish Rendang.
Set your speaks to play Tjatrik (Gamelan)

To quote Marc “Gamelan, the traditional ensemble music of Javanese, Sundanese, and Balinese cultures in Indonesia, primarily features percussive instruments. Key instruments include metallophones and kendang hand-drums, maintaining the rhythm. Additional notable elements comprise xylophones, bamboo flutes, the bowed string instrument rebab, and the zither-like siter”

Ingredients Beef Rendang :

Ingredients part 1:

1 kg of beef (because we're not messing around with tiny portions here)
600 ml of coconut cream (for that creamy goodness)
100 ml of vegetable oil (because every great recipe needs a little oil)

Ingredients part 2 - to blend:

4 candlenuts (because who doesn't love a nutty addition?)
12 cloves of garlic (to keep those vampires at bay)
300 g of red chili (for a spicy kick)
250 g of onions (because what's a recipe without onions?)
50 g of ginger (for that zesty flavour)
50 g of galangal (because we're fancy like that)
25 g of ground turmeric, or 50 g of fresh turmeric (for a pop of colour)
1½ tsp of ground coriander (because we're adding a sprinkle of magic)
1 tbsp of salt (for a little seasoning)
1 tsp of sugar (to sweeten the deal)
4 green cardamom pods (because we're feeling adventurous)
1½ tsp of cumin seeds (for a hint of spice)
10 cloves (because who doesn't love a bit of clove?)

Ingredients part 3 - Seasonings and Spices:

4 stalks of lemongrass, bashed (to release those aromatic flavors)
3 pieces of kaffir lime leaves (because we're adding a citrusy twist)
1 piece of asam keping (for a tangy kick)
2 turmeric leaves, tied up (because why not?)

Instructions Beef Rendang:

Start by cutting the beef into bite-sized chunks – we're talking squares that are about 4 cm thick. We want them big enough to hold their own in this flavour-packed dish!Let’s blend all those yummy ingredients (part 2) until we have a smooth paste. This is where the magic happens, so don’t be afraid to really get stuck into that blending!

It is now time to relieve some stress by bashing the lemongrass stalks till they become fragrant. You might call it your own kind of personal taste therapy session!

In a wok, heat up the vegetable oil and drop in spice paste which has been blended (part 2). Let it sizzle away, till your kitchen fills with an amazing aroma – believe us, your buds will thank you later.

When spice paste becomes aromatic enough add coconut cream, turmeric leaves, crushed kaffir lime leaves, asam keping and lemongrass. Think of it as adding symphony of flavors into your wok – let us begin!

Finally add the beef which is going to play the star role in this “movie”! Cook until coconut milk boils then reduce heat and simmer gently. Here is where magic takes place; so just seat back ready for a ride.

Don’t forget to watch out for your beef rendang when simmering; otherwise you may need to throw in some water once in a while. Imagine it like taking your beef to spa treatment!

After some hours of slow cooking, your beef should be tenderized and full of taste. Serve hot with rice or bread – this flavor explosion isn’t one that you’ll soon forget!

Contact Kelana DMC for more details 

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