Rendang Padang

Rendang (dry curry) orginated from Minangkabau Highlands (commonly known as Padang) of West Sumatra, Indonesia. This dish requires very generous use of herbs and spices, and long time stewing, resulting in absolutely tender meat which melts in your mouth. The cooking process involves an initial stage of kare (curry), followed by kalio (brown curry) when it is cooked halfway, and finally rendang when the curry has caramelised and the beef has absorbed all the rich flavours. Authentic rendang is enriched by asam kandis (dried fruit of garcinia xanthochymus) and tumeric leaves. Both are difficult to find outside Indonesia. Athough not ideal, they may be substituted by tamarind and bay leaves.

Rendang is served during festive seasons and in special occasions to honour guests.

In Malaysia, this dish is cooked for less time, and thickened with toasted grated coconut called kerisik.

Rendang Padang

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Serves: 6 Prep Time: 15 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 75ml vegetable oil
• 1.2kg beef short ribs with bone removed, or chuck steak, cut into 4cm cubes
• 600ml coconut milk
• 4 stalks lemongrass, bashed
• 2 star anises
• 3 kaffir lime leaves
• 3 pieces asam kandis (or 25g tamarind soaked in hot water)
• 2 tumeric leaves (or bay leaves)

For the spice paste:

• 4 candlenuts (or macadamia nuts)
• 75g garlic cloves
• 150g long red chilies, deseeded
• 200g shallots
• 50g ginger
• 50g galangal
• 50g fresh turmeric (or 20g tumeric powder)
• 1.5 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tbsp salt
• 1 tbsp palm sugar or sugar
• 4 green cardamom pods
• 10 cloves

Instructions

1. For the spice paste, put all ingredients in a food processor. Whizz to form a rough paste.
2. Saute the spice paste in oil in a heavy or cast iron casserole under medium heat until fragrant.
3. Add beef and cook until it is no longer pink. Mix in all the remaining ingredients, and bring to boil. Then reduce heat, and simmer gently while leaving the casserole uncovered. Stir occasionally. Cook until the colour turns dark brown and almost all the liquid is gone. The oil should seperate from the sauce at the end of cooking. This will take about 3-3.5 hours.
4. Drain off any excess fat. Serve with nasi tumpeng (aromatic tumeric rice shaped in cones)/coconut/plain rice, cooked vegetables, salad and condiments.