Rendang

Serves 1
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Directions

  1. 1Cut the beef into pieces.
  2. 2Cut the beef into pieces.
  3. 3Cut the beef into pieces.
  4. 4Toast bunga lawang, kapulaga, cengkeh, nutmeg, cinnamon, and coriander
  5. 5Toast bunga lawang, kapulaga, cengkeh, nutmeg, cinnamon, and coriander
  6. 6Toast bunga lawang, kapulaga, cengkeh, nutmeg, cinnamon, and coriander
  7. 7Grind the toasted spices.
  8. 8Grind the toasted spices.
  9. 9Grind the toasted spices.
  10. 10Toast the grated coconut until it changes color to brown.
  11. 11Toast the grated coconut until it changes color to brown.
  12. 12Toast the grated coconut until it changes color to brown.
  13. 13Grind the toasted coconut together with the spices.
  14. 14Grind the toasted coconut together with the spices.
  15. 15Grind the toasted coconut together with the spices.
  16. 16Grind the red onion, garlic, ginger and galangal.
  17. 17Grind the red onion, garlic, ginger and galangal.
  18. 18Grind the red onion, garlic, ginger and galangal.
  19. 19Blend dried chilies that have been soaked in hot water together with chili.
  20. 20Blend dried chilies that have been soaked in hot water together with chili.
  21. 21Blend dried chilies that have been soaked in hot water together with chili.
  22. 22Pour the coconut milk into a wok, then add all the ground spices.
  23. 23Pour the coconut milk into a wok, then add all the ground spices.
  24. 24Pour the coconut milk into a wok, then add all the ground spices.
  25. 25Add the dried chilies, red onion, garlic, ginger, galangal, bay leaves, turmeric leaves, and lemongrass.
  26. 26Add the dried chilies, red onion, garlic, ginger, galangal, bay leaves, turmeric leaves, and lemongrass.
  27. 27Add the dried chilies, red onion, garlic, ginger, galangal, bay leaves, turmeric leaves, and lemongrass.
  28. 28Add the spices and sautéed coconut.
  29. 29Add the spices and sautéed coconut.
  30. 30Add the spices and sautéed coconut.
  31. 31Add the beef.
  32. 32Add the beef.
  33. 33Add the beef.
  34. 34Add the potatoes and salt.
  35. 35Add the potatoes and salt.
  36. 36Add the potatoes and salt.
  37. 37Stir continuously until absorbed and reduced.
  38. 38Stir continuously until absorbed and reduced.
  39. 39Stir continuously until absorbed and reduced.
  40. 40Store in a container.
  41. 41Store in a container.
  42. 42Store in a container.

Ingredients

  • beef
  • beef
  • beef
  • 10 bunga lawang
  • 10 bunga lawang
  • 10 bunga lawang
  • 20 kapulaga
  • 20 kapulaga
  • 20 kapulaga
  • 20 cengkeh
  • 20 cengkeh
  • 20 cengkeh
  • 2 buah pala
  • 2 buah pala
  • 2 buah pala
  • 15 cm kayu manis
  • 15 cm kayu manis
  • 15 cm kayu manis
  • 1 sdm ketumbar
  • 1 sdm ketumbar
  • 1 sdm ketumbar
  • 500 gr kelapa parut
  • 500 gr kelapa parut
  • 500 gr kelapa parut
  • 250 gr bawang merah
  • 250 gr bawang merah
  • 250 gr bawang merah
  • 12 siung bawang putih
  • 12 siung bawang putih
  • 12 siung bawang putih
  • 3 jempol jahe
  • 3 jempol jahe
  • 3 jempol jahe
  • 2 jempol lengkuas
  • 2 jempol lengkuas
  • 2 jempol lengkuas
  • 7 cabai kering
  • 7 cabai kering
  • 7 cabai kering
  • 4 cabai
  • 4 cabai
  • 4 cabai
  • 2.5 liter santan
  • 2.5 liter santan
  • 2.5 liter santan
  • 4 lembar daun salam
  • 4 lembar daun salam
  • 4 lembar daun salam
  • 1 lembar daun kunyit
  • 1 lembar daun kunyit
  • 1 lembar daun kunyit
  • 2 batang sereh
  • 2 batang sereh
  • 2 batang sereh
  • 200 gr kentang
  • 200 gr kentang
  • 200 gr kentang
  • 1.5 sdm garam
  • 1.5 sdm garam
  • 1.5 sdm garam

Equipment

chopping boardknifepanwooden spatulamortarpestleblendercontainer

Tips

  • Toast the spices to enhance their aroma.
  • Sautéing the coconut until it turns brown is key for a more flavorful rendang.