RENDANG (Sefa’s Mom Recipe)

Friday, January 04, 2008

Idul Adha kali ini dapat daging sapi banyak... dibikin rendang aja enak.
Kali ini nyobain rendang resep dari ibunya
Ughhh...... ternyata uenak tenan!Sefa, benar katamu... Your mom's recipe is easier and simpler, but the taste is really delicious.

1 kg topside beef, clean, cut into cube form
2 liter coconut milk from the fresh coconut
25 shallots (the Indonesian shallot)
10 cloves of garlic
2 knucklebones of fresh ginger
2 knucklebones of fresh turmeric
30 red chilies (I used 150 g red chilies)
3 knucklebones of fresh galangal
1 lemon grass, bruised
1 turmeric leaf
4 lime leaves
3 bay leaves (Indonesian bay leaves/daun salam)
Salt to taste
Vegetable oil for sautéing

1. Blend red chilies with small amount of salt in a blender/chopper until well blended.
2. Blend shallots, garlics, ginger, turmeric powder, galangal and small amount of salt. Blend in a blender/chopper until well blended.
3. Heat small amount of oil in a big wok pan. Sauté blended spices and red chillies until fragrant. Add beef, lemon gras, turmeric leaf, bay leaves and lime leaves. Stir fry until the beef become brown.
4. Pour into coconut milk. Stir well.
5. Reduce the heat into a low heat after the gravy thicken and the meat tender. (Taste the gravy, add salt when needed).
6. Continue simmering until the gravy becomes black brown. (You can continue cooking the next day if you want).
7. Serve with steamed white rice and samba lado mudo.

- Do not cut the meat into small cubed to avoid it from shrinking. (Remember, you need to cook it in a long period).
- Do not stir to much after cooking with low heat. Stir occasionally and do it slowly from the bottom to avoid the meat from breaking into pieces.

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