You have no idea what dish to serve your family for dinner? Get inspired by the Google Doodle illustration and get ready beef rendang. What ingredients will you need to recreate this oriental delicacy? We give you a hint.
If you like goulash and meat stews, you will most likely like it too shady. Where does beef rendang come from? The dish is popular in Malaysian and Singaporean cuisine, but its homeland is Indonesia, specifically West Sumatra, where it has been called a national dish. It comes from the culture of an ethnic group Minangkabau. This people also gave the dish a symbolic meaning, the four main ingredients present in it are supposed to represent their society. Meat is a synonym for power and leadership, coconut was responsible for sages, chili was an aspect of religious and spiritual power, and the composition of spices indicated the other members of the group. Interestingly, the dish is even on the UNESCO Intangible Cultural Heritage List.
Characterizes the dish unique aromatic and melt-in-your-mouth meat that is cooked for a long time. This allows it to stay fresh in hot climates. They are responsible for, among other things, the unique taste coconut milk, lemongrass, and galangal – a spice with a ginger, spicy flavor.
Some of the ingredients listed below are not readily available in popular supermarkets. If you want to prepare an original rendang, go to a store selling world cuisine products or order them in online stores. To prepare a portion for four people, you will need:
- approx. 1 kg of beef, e.g. pork neck,
- 600 ml coconut milk,
- 1 stalk of lemongrass,
- 3 kaffir lime leaves,
- 2 turmeric leaves,
- 2 tablespoons of tamarind paste,
- 180 g of toasted coconut flakes,
- 1.5 tablespoons of oil for frying
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For the spice paste:
- 6 shallots,
- 6 cloves of garlic,
- 4 red chili peppers,
- 4 dried chili peppers soaked in boiling water,
- 2 cm piece of ginger,
- 2 cm piece of galangal,
- 2 cm piece of turmeric.
Spices for roasting:
- 1.5 teaspoons of ground coriander,
- 1 flat teaspoon of ground cumin,
- 1 flat teaspoon of fennel seeds,
- 1 teaspoon of cinnamon,
- 4 cardamom seeds,
- 2 star anise,
- 4 cloves.
Start with preparation spice pastemix all the above-mentioned ingredients into a paste using a blender until smooth. Pour into a bowl and set aside.
Place in a dry pan all ingredients from the list of spices to roastheat it over low heat for a while, stirring so that nothing burns. Grind or crush the roasted spices using a mortar.
Pour the oil into a large pot and heat it, add the prepared spice paste, fry for a while, stirring constantly. Add dry spices and fry for a few minutes. Add the meat cut into cubes, fry until browned. Pour coconut milk over the beef and add the remaining spices. Add lemongrass, kaffir lime leaves, turmeric, toasted coconut flakes and tamarind paste. Add salt to taste, cook until it begins to boil. Reduce the heat and simmer uncovered for two to three hours, remembering to stir the dish from time to time. When the rendang is ready, remove the kaffir lime leaves, turmeric leaves and lemongrass.
What to eat rendang with? White rice goes best with beef rendang.
Sources: szamane.pl, Terazgotuje.pl
