Rendang

 

Are you getting sick of the same old way of cooking beef stew ? Do you like to try something new, something spicy, exotic and do you adventure enough to discover new culinary ? I will give you some clues. It's hot, spicy, tender, slow cooked beef stew, moist and flavorful. It's orginated in Sumatra, Indonesia but very popular in Southeas Asian countries (Malaysia, Singapore and Brunei). This dish is RENDANG, morsels of beef coated with hot exotic spices. This stew will tease your taste buds to no limits.

Rendang is Minangkabau ethnic group of Indonesian style stew cooked in coconut milk and spices which is usually made from beef but you can substitute beef with chicken, duck, mutton, water buffalo, cockle, egg, or vegetables such as jackfruit and cassava leaves or even red beans. Malay community usually serve this special stew during feast and honoring guests. But you have no need to wait for special occasions to satisfy your craving. You can get it at Padang food stalls accross Indonesia, Singapore and Malaysia or if you live in other continents you can find it at Indonesian restaurant nearby your area. If there is no Indonesian restaurant nearby your area, you can try to fix it at home. All you need are some good spices, beef, coconut milk, yet of course your dedication and patience since it's time consuming to dry up the liquid and tenderize meat.

Some people described rendang as mild curry but authentic rendang is totally different from curry. Every regions in Indonesia and Southeast Asian have developed their special way of cooking this stew, but of course the main ingredients mostly pretty much the same. Even some wellknown chefs such as Rick Stein and Kylie Wong have their own version of recipes. I would like to share our family beef rendang recipe. Its 100% authentic and always big hits among family, colleagues and friends. Give it a try !