Rendang: The Best Curry You'll Ever Have

Introduction

Rendang, a caramelized and luscious curry, has been hailed as the number one among the 50 best foods in the world by CNN. With numerous variations in Indonesia and Malaysia, this delicious and scrumptious curry is a must-try dish. In this blog, we will explore how to make rendang from scratch, step by step.

Ingredients:

1. 1 kg of beef (preferably chuck steak), cut into cubes

2. 400 ml of coconut milk

3. 2 stalks of lemongrass, bruised

4. 4 kaffir lime leaves

5. 1 cinnamon stick

6. 3-star anise

7. 5 cardamom pods

8. 1 tbsp. tamarind paste

9. 2 tbsp. brown sugar

10. Salt to taste

11. Cooking oil

For the spice paste:

1. 10 shallots, peeled

2. 5 cloves of garlic, peeled

3. 5 dried red chilies, soaked and deseeded

4. 2-inch piece of ginger, peeled

5. 2-inch piece of galangal, peeled

6. 1 tsp. turmeric powder

Instructions:

1. Prepare the spice paste: Blend shallots, garlic, dried chilies, ginger, galangal, and turmeric in a food processor until it forms a smooth paste.

2. Brown the Beef: In a large pan, heat some oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.

3. Cook the Spice Paste: In the same pan, add a bit more oil if needed, and fry the spice paste for about 5 minutes until fragrant.

4. Combine Ingredients: Add the lemongrass, kaffir lime leaves, cinnamon stick, star anise, and cardamom pods to the pan. Stir for a couple of minutes.

5. Add the Beef Back: Return the beef to the pan and mix well with the spices.

6. Add Coconut Milk: Pour in the coconut milk, tamarind paste, and brown sugar. Stir well. Season with salt to taste.

7. Slow Cook: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 2-3 hours. Stir occasionally. Rendang is done when the meat is tender and the sauce has thickened.

8. Serve: Remove the lemongrass, kaffir lime leaves, cinnamon stick, star anise, and cardamom pods. Serve the beef rendang with steamed rice or flatbreads.

Tips:

• For a spicier Rendang, add more dried chilies to the spice paste.

• The longer you cook Rendang, the more intense the flavors. It’s known for its tender meat and rich, thick sauce.

• This dish can also be made in a slow cooker. Follow the same steps and let it cook on low for 6–8 hours.

Preparing the Rendang Curry Paste

To begin, we need to prepare the rendang curry paste. This paste is made from an array of dry and fresh aromatics, such as dry red chilies, shallots, garlic, galangal, aromatic ginger, turmeric, and candle nuts. These ingredients are blended together to create a fine and thick rendang paste that smells absolutely amazing. It's worth noting that you can prepare the rendang curry paste well in advance, saving you time when it comes to cooking.

Choosing the protein for Rendang

Traditionally, beef is the number one choice for rendang due to the long hours of cooking and caramelization required. However, lamb can also be a good alternative. The key is to select meat with bones, as they render more juice, adding richness to the dish. In this recipe, chuck roast and English-cut short ribs are used for their slow cooking and tender texture.

Cooking the Rendang

Now it's time to cook the rendang. Start by heating coconut oil in a Dutch oven or a heavy-bottom pan. Add the bruised lemongrass and the rendang curry paste. The spices in the past, including dried red chilies and fresh red chilies, will provide a smoky aroma and depth of color to the curry. Saute the paste with the spices for about 10 to 15 minutes to remove excess moisture and make it silky and velvety.

Next, add the beef pieces and sauté them until they lose their raw color. Then, pour in some rich coconut milk, scraping the bottom of the pan to mix well. Season the curry with salt, palm sugar, and kaffir lime leaves. Be cautious with the salt, as you can always add more later in the cooking process. Cover the pan and let the curry simmer on medium-low heat until the beef is fork-tender.

After an hour of cooking, you will notice the curry starting to develop a deep color. Stir occasionally, and continue to cook on low heat with the lid on. After two hours, check the curry again. You may see some oil accumulating on the top, indicating that the coconut milk is reducing and turning into a rich, silky, and caramelized sauce. Increase the flame to medium and let the curry cook uncovered, stirring occasionally.

Preparing the Toasted Grated Coconut

In the meantime, prepare the toasted grated coconut, which will be used as a garnish. Toast the grated coconut in a pan until it reaches a caramel color. Then, transfer it to a mortar and pound it until the coconut releases its oil. The result is a delicious coconut butter that adds a wonderful aroma to the dish.

Adding the Final Touches

After approximately two hours and forty minutes of cooking, add the caramelized coconut paste to the rendang curry. This addition will take the flavor to a whole new level. For a tangy twist, mix in some tamarind juice, which adds a sour and slightly sweet taste. Let the curry simmer for a few more minutes to allow the flavors to meld together.

The Final Product

After three hours of patience and anticipation, the beef rendang curry is finally ready. It boasts a rich and flavorful sauce with tender beef that falls apart effortlessly. The hard work and slow cooking process are evident in every bite. The dish is best served warm, accompanied by aromatic rice, fresh cucumber, lime, and spicy chilies. Enjoy!

Conclusion

Rendang, a national symbol of Indonesia and an icon in the culinary world is a curry that is unparalleled in its flavour and richness. Its slow cooking process and the combination of aromatic ingredients create a truly exceptional dish. Whether you choose beef or lamb as your protein, rendang is a curry that will leave you craving more. So, gather your ingredients, take your time, and savor the incredible flavors of rendang.