Rendang sapi

When I was a kid I loved Rendang so much that I asked my grandma to make it for me every week. And the smell of the aroma of the rendang flying across the house it really watered my mouth. And still do, but now that I live on my own I make it myself and it always brings me back to my childhood memories. Now I can share it with you guys and trust me… It’s worth all the time and cooking!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First of all, we cut our beef to small pieces (how you like it, be careful: the bigger the pieces, the longer it takes to be soften)

Step 2

Cut the shallots and garlic. Put it in the chopping machine together with the other spices

Step 3

Take your wok or slow cooker. Fry the paste together with the other ingredients untill the aroma comes out and the paste’s getting oily.

Step 4

Add your beef pieces into your Rendang paste and stir them well

Step 5

Add your other spices and stir them very well. When it’s cooked well add your coconut milk and let them cook until 1h-2h (depending on your utensil wok or slow cooker)

Step 6

Taste every 30 minutes. Add extra spices when needed

Step 7

When the Rendang is done, you will see it on the structure of the meet. The Rendang is oily and the sauce has been withdrawn into the meat. You should not have a lot of sauce. It has to be caramelised.