Rendang Daging Restourant Style Malay Food

Rendang Daging, a richly spiced Indonesian beef stew, is one of the most celebrated dishes in Indonesian cuisine. Known for its complex flavors and tender meat, this dish is a highlight in many restaurants. This comprehensive recipe will guide you through the process of creating a restaurant-style Rendang Daging that is sure to impress.

Ingredients:

For the Meat:

  • 1.5 kg beef (preferably chuck or brisket), cut into 2-inch cubes

For the Spice Paste:

  • 10 shallots, peeled
  • 8 cloves garlic, peeled
  • 5 red chilies, seeds removed for less heat
  • 3 bird’s eye chilies (optional, for extra heat)
  • 2 inches fresh ginger, peeled and sliced
  • 2 inches fresh galangal, peeled and sliced
  • 1 inch fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
  • 3 candlenuts or macadamia nuts
  • 1 stalk lemongrass, white part only, sliced

For the Braising Liquid:

  • 800 ml coconut milk (from 2 large coconuts or canned)
  • 2 cups water
  • 5 kaffir lime leaves, torn
  • 2 turmeric leaves, torn (optional)
  • 2 lemongrass stalks, bruised
  • 2 inches cinnamon stick
  • 3 star anise
  • 4 cloves
  • 3 cardamom pods
  • 2 tbsp tamarind paste
  • 1 tbsp palm sugar or brown sugar
  • Salt to taste

For Garnish:

  • Fried shallots
  • Fresh coriander leaves

Instructions:

1. Preparing the Spice Paste:

  • Blend the shallots, garlic, red chilies, bird’s eye chilies, ginger, galangal, turmeric, candlenuts, and lemongrass in a food processor until smooth. You may need to add a little water to help the blending process. Set aside.

2. Cooking the Spice Paste:

  • In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium heat. Add the spice paste and cook, stirring constantly, for about 10-15 minutes until fragrant and the oil starts to separate from the paste.

3. Browning the Meat:

  • Increase the heat to medium-high. Add the beef cubes to the pot, stirring to coat them well with the spice paste. Cook for about 5-10 minutes until the meat is browned on all sides.

4. Adding the Braising Liquid:

  • Pour in the coconut milk and water. Add the kaffir lime leaves, turmeric leaves, lemongrass stalks, cinnamon stick, star anise, cloves, and cardamom pods. Stir well to combine.

5. Simmering:

  • Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 3-4 hours, stirring occasionally to prevent sticking. The liquid will reduce significantly and the oil will begin to separate from the coconut milk.

6. Seasoning:

  • Add the tamarind paste, palm sugar, and salt to taste. Continue to cook for another 30-45 minutes until the beef is tender and the sauce is thick and dark brown. Stir occasionally to prevent burning.

7. Final Touches:

  • Taste and adjust seasoning if necessary. The dish should be rich, savory, slightly sweet, and spicy. Remove and discard the lemongrass stalks, cinnamon stick, star anise, cloves, and cardamom pods.

8. Serving:

  • Serve the Rendang Daging hot, garnished with fried shallots and fresh coriander leaves. It pairs perfectly with steamed rice or coconut rice, and a side of fresh vegetables or a simple cucumber salad.

Tips for a Perfect Rendang Daging

  1. Choosing the Right Meat:
    • Use a cut of beef with some fat and connective tissue, like chuck or brisket. These cuts will break down during the slow cooking process, resulting in tender, flavorful meat.
  2. Spice Paste Consistency:
    • Ensure the spice paste is smooth for a uniform texture in the final dish. If necessary, blend the ingredients in batches and use a little water to aid the blending process.
  3. Cooking Patience:
    • The key to a good rendang is slow cooking. Allow the dish to simmer gently for several hours. This allows the flavors to meld and the beef to become tender.
  4. Browning the Meat:
    • Browning the beef adds depth of flavor. Make sure the meat is well-coated in the spice paste and browned properly before adding the liquid ingredients.
  5. Coconut Milk:
    • Use high-quality coconut milk for a rich and creamy texture. Freshly squeezed coconut milk is ideal, but canned coconut milk can be used as a convenient alternative.
  6. Balancing Flavors:
    • Taste the rendang as it cooks and adjust the seasoning accordingly. The balance of salty, sweet, spicy, and sour is crucial to the dish’s complexity.
  7. Storage and Reheating:
    • Rendang often tastes better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to a week or freeze for longer storage. Reheat gently on the stove, adding a splash of water if necessary.

Nutritional Information (per serving):

  • Calories: 450
  • Protein: 35g
  • Carbohydrates: 10g
  • Fat: 30g
  • Fiber: 3g

Conclusion

Creating a restaurant-style Rendang Daging at home is a labor of love that rewards with rich, complex flavors and tender meat. With patience and attention to detail, this recipe will help you master one of Indonesia’s most beloved dishes. Enjoy the process and the delicious result with family and friends.

Rendang Daging with Special Cucumber Salad

To complement the rich and spicy flavors of Rendang Daging, a refreshing cucumber salad makes the perfect side dish. This special salad is light, crisp, and tangy, balancing the intense flavors of the beef rendang. Here’s a detailed recipe for a delicious cucumber salad to serve alongside your Rendang Daging.

Ingredients for Cucumber Salad:

For the Salad:

  • 2 large cucumbers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 carrot, julienned
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves

For the Dressing:

  • 3 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 small red chili, thinly sliced (optional, for heat)
  • 2 tablespoons vegetable oil or sesame oil
  • Salt and pepper to taste

Instructions:

1. Preparing the Vegetables:

  • Wash and dry all vegetables and herbs.
  • Thinly slice the cucumbers and red onion.
  • Thinly slice the red bell pepper and halve the cherry tomatoes.
  • Julienne the carrot.
  • Roughly chop the cilantro and mint leaves.

2. Making the Dressing:

  • In a small bowl, combine the rice vinegar, lime juice, fish sauce, and sugar. Stir until the sugar is dissolved.
  • Add the minced garlic and sliced red chili to the mixture.
  • Gradually whisk in the vegetable oil until the dressing is well combined.
  • Season with salt and pepper to taste.

3. Assembling the Salad:

  • In a large bowl, combine the sliced cucumbers, red onion, red bell pepper, cherry tomatoes, and julienned carrot.
  • Pour the dressing over the salad and toss gently to combine.
  • Add the chopped cilantro and mint leaves, and toss again to distribute evenly.

4. Chilling the Salad:

  • For best results, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to soak up the dressing.

5. Serving:

  • Serve the cucumber salad chilled, alongside your Rendang Daging. Garnish with additional fresh herbs if desired.

Tips for a Perfect Cucumber Salad:

  1. Choosing the Right Cucumbers:
    • Use English cucumbers or Persian cucumbers for a less bitter and more crisp texture. These varieties also have fewer seeds, making them ideal for salads.
  2. Uniform Slicing:
    • Thinly slicing the vegetables ensures even distribution of flavors and a more attractive presentation. Use a mandoline slicer for uniform slices if available.
  3. Balancing Flavors:
    • Adjust the dressing to your taste. If you prefer a sweeter salad, add more sugar. For more tang, increase the lime juice or rice vinegar.
  4. Herb Freshness:
    • Use fresh cilantro and mint for the best flavor. These herbs add a refreshing note that pairs well with the richness of Rendang Daging.
  5. Chilling Time:
    • Allow the salad to chill for at least 30 minutes before serving. This not only enhances the flavors but also makes the salad more refreshing.

Nutritional Information (per serving):

  • Calories: 100
  • Protein: 2g
  • Carbohydrates: 10g
  • Fat: 5g
  • Fiber: 2g

Conclusion

This special cucumber salad is the perfect side dish to accompany Rendang Daging. Its crisp, refreshing flavors and light, tangy dressing provide a delightful contrast to the rich and spicy beef rendang. Together, they create a balanced and satisfying meal that highlights the best of Indonesian cuisine. Enjoy this vibrant salad with your rendang for a truly memorable dining experience.

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