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How To make Rendang (Dry Beef Curry)
1/2 c Tamarind liquid*
2 T Oil
2 lb Beef; lean boneless chuck
1 md Onion; chopped
4 Garlic clove; minced or
-pressed 1 T Ginger, fresh; chopped
1 T Coriander, ground
1 Cinnamon stick
1 ts Cumin, ground
1 ts Chili paste
1/2 ts Pepper
1/2 ts Cloves, ground
1/2 ts Anchovy paste
2 1/2 c Coconut milk
Rice; cooked * In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside.
Heat oil in a wok or 5-quart kettle over medium-high heat: add meat, a few pieces at a time, and cook until browned on all sides. Lift out a onion is soft. Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used). Cook, stirring, until seasonings are well combined. Return beef to kettle; stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat to medium-low, and simmer stirring occaisonally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice.
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How To make Rendang (Dry Beef Curry)'s Videos
Rendang (dry curry) - Easy Recipe
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
1kg boneless beef cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 star anise
1 lemongrass, folded into 4-inch length
1 cup thick coconut milk, coconut cream
1 cup water
1 tablespoon sugar or palm sugar to taste
salt to taste
You can substitute chicken or lamb for the beef. Optionally add some toasted coconut at the end.
Music: Mangoe
Musician: Jeff Kaale
Beef Rendang Recipe
Authentic beef rendang recipe and the best that you'll ever taste. Rich Asian-style beef stew with depths of flavors of spices, herbs, and coconut milk. It's delicious and easier to make than you think.
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Beef Rendang - How to Make Spicy DRY Beef Curry
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Beef Rendang | Beef Dry Curry | Indonesian / Malaysian Dry Curry
Beef Rendang is a dry curry that is slow-cooked in coconut milk and spices until the meat becomes very rich and tender. This is my step-by-step easy beef rendang recipe made from ingredients that you can get from your local supermarket.
Ingredients
750g to 1kg of Beef
1 large Red Onion
4 to 6 cloves of Garlic
2 to 4 chillies
1 to 2 tbsp of Ginger
1 tbsp of Lemongrass
1 tbsp of Tamarind Paste
1 tbsp of Tamarind Paste
1 tsp of Turmeric
2 tsp of Ground Coriander
1 Cinnamon Stick
8 Curry Leaves
400ml of Coconut Milk
1 to 2 tsp of Sugar
Rendang is an Indonesian/Malay dry curry that is extremely popular not only in Southeast Asia but around the world. CNN has a list of the world's 50 best foods and currently, beef rendang comes in at number 11. But in 2011, it was actually voted number 1 best food!
Rendang is often served during ceremonies, special occasions and large gatherings because, not only is it delicious but, like all slow-cooked dishes, you can make it in advance and in large quantities. Better still, it tastes better the next day.
Although Beef Rendang is extremely easy to make, it does require patience because you need to cook it for at least one and a half hours and, more likely, two and a half hours. The long cooking time ensures the beef is tender and the sauce is nicely evaporated and flavoursome.
I would avoid lean cuts of beef as the fattier beef produces a tastier and juicier dish. The best thing about this beef dry curry is that it tastes better the next so do make it in a large quantity in advance. Moreover, it keeps for a good few days in the fridge because the evaporated coconut milk acts as a preservative. And of course, it keeps even longer in the freezer - perfect for when you need an easy, no-hassle dinner!
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CHAPTERS
0:00 Introduction
0:50 Ingredients
1:25 Preparation
2:42 Cooking Method
5:15 Serving Suggestion
MUSIC
Unicorn Heads | Vital Whales
BEST Beef Rendang Recipe | foolproof Rendang Daging for noobs
OPEN for ingredients! This is the ultimate Beef Rendang recipe. Soft and tender beef slow cooked in a flavour bomb explosion of a dry coconut curry stew - there's a reason why this was voted the best food in the WORLD. I'm breaking down all the steps so you can also make a foolproof pot at home. Long list of ingredients, long cooking time, but totally worth it so let's go!
Rendang is an Indonesian dish that's also a staple across Singapore and Malaysia.
--
Timestamps:
00:32 - Beef prep and type of cut to use
01:05 - How to bruise lemongrass
01:30 - How to prep dried chillies
01:46 - Blending up rempah spice base paste
02:47 - Let's cook some rendang!
03:45 - Adding the beef
06:14 - The first 30 minutes
06:37 - At the 1 hour mark
07:23 - The last 30 minutes
07:40 - Rendang at 2 hours
Cheat Chicken Rendang in 30 minutes here:
--
Ingredients:
- 5-600g Beef for stewing, chuck or short ribs
- Blend together:
- 10 Dried Chillies, soaked in boiling water and deseeded*
- 1 Onion
- 4 Garlic
- 1 inch Ginger
- 1 inch Galangal
- 1 inch Fresh Turmeric
- 1 tsp Coriander Seeds
- 1 tsp Fennel
- 1 tsp Cumin
- 1/4 cup Water (optional)
- 2 Lemongrass, bruised
- 1 Cinnamon
- 3 Star Anise
- 5 Cloves
- 5 Cardamom
- 5-6 Kaffir Lime Leaves
- 1 tsp Tamarind Paste + 2 tbsp Water**
- 500ml Coconut Milk or Santan
- 1 tbsp Coconut Palm Sugar
- 1 tbsp Salt
- 120g Toasted Coconut Butter or Kerisik
- 1 cup Water (if needed)
- 1/4 cup Cooking Oil
* Or 4 tbsps of Dried Chilli Paste (recipe:
** Or juice from 1 tbsp of Tamarind Pulp
--
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RENDANG | How to Make Spicy Dry Curry Beef - Indonesian beef Rendang recipe
Spicy Dry Curry Beef Rendang recipe
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600g/1.3lbs beef
50g cashew nuts
1 can coconut milk
2tbsp chili powder
1 onion
1tbsp turmeric
1 garlic
3tbsp lemongrass
2 inch ginger
2tbsp oil
2tbsp coriander powder
200cc/7oz water
1tbsp nutmeg
salt to taste
1 cumin
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Rendang originated in the Sumatran Minangkabau region. One of the earliest written records of rendang is from the early 16th century literary work, Hikayat Amir Hamzah. The making of rendang spreads from Minangkabau region to Mandailing, Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions
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