Rendang - Slow cooked Dry Curry

Rendang is a popular dish in Indonesia, Malaysia, and other parts of Southeast Asia that is made with meat that is slow-cooked in a rich and flavorful coconut milk-based sauce. The dish is known for its complex and aromatic flavor, which is created by a blend of spices that includes ginger, garlic, lemongrass, turmeric, and chili peppers.

History of Rendang

History of Rendang Rendang is a dish that originated in Indonesia, particularly in the region of West Sumatra. It is believed to have been created by the Minangkabau people, who were known for their elaborate feasts and culinary traditions. Rendang was originally made as a way to preserve meat, as the slow cooking over low heat allowed for the meat to be stored for longer periods of time

Why is Rendang So Popular?

Rendang has become a popular dish all over the world, thanks to its incredible flavor and texture. The combination of spicy and savory flavors, as well as the creamy and tender texture of the meat, make it a truly satisfying and enjoyable meal

Variations

There are many variations of rendang, and the type of meat used can vary depending on the region and the preferences of the person making it. Common meats used for rendang include beef, lamb, and chicken, although other meats such as goat and venison can also be used.

Rendang is often served as a main dish at special occasions and celebrations, and is a popular choice for festive feasts and gatherings. 

Substitutions

Lemongrass - You can substitute lemongrass with a small amount of grated lemon zest or with lemon grass paste if fresh lemongrass is not available.

Star Anise - If you don't have star anise, you can substitute it with an equal amount of anise seed or fennel seed.

INGREDIENTS

SPICE PASTE:

5 shallots

1 inch galangal

3 lemongrass (white part only)

5 cloves garlic

1 inch ginger

10-12 dried chilies, soaked in warm water and seeded

CURRY

1 kg (2.2 lbs) boneless beef, cut into cubes

5 tablespoons cooking oil

1 stick cinnamon, about 2-inch (5 cm) length

3 star anise

1 lemongrass, folded into 4-inch (10 cm) length

1 cup (240 mL) thick coconut milk, coconut cream

1 cup (240 mL) water

1 tablespoon sugar or palm sugar to taste

Salt to taste

INSTRUCTIONS

Blend the spice paste ingriedients in a blender or pestle and mortor until smooth, add a little oil if needed to loosen the mix.

Fry out the spice pase in a little oil until darkened and the oil starts to seperate from the mix.

Add the meat and all the curry ingriedients. Cover and cook for 40mins. Then cook uncovered for 30mins until dry and the meat is tender.

Garnish with sliced green chillis, onions and toasted coconut. Enjoy with steamed rice.