Indonesian Rendang

This delicious cuisine is originated from Indonesia by the Minangkabau people and it is one of their cultural characteristic foods, which is usually served to honor guest at ceremonial occasions. Rendang is also very popular in Malaysia and is usually prepared by the Malay community especially during the festive occasions. Rendang does not contain any curry powder even though it is sometimes described as a curry.

The main ingredient is beef, but sometime it is substituted with chicken or mutton and slowly cooking in the coconut milk and various spices until all the liquid is reduced, leaving only the meat coated with the thick spice condiments. Like most curries, this one also benefits from being made ahead of time to allow the flavors to mature. Prepare 2 to 3 days in advance and store, covered, in the refrigerator. Reheat over low heat. The curry can also be completely cooled in the refrigerator and then frozen for up to 1 month.

Ingredients: (Serves 6)

1.5 kg (3 lb) chuck steak
2 medium onions, roughly chopped
4 teaspoons crushed garlic
1 2/3 cups (410 ml) coconut milk
2 teaspoons ground coriander
1/2 teaspoon ground fennel
2 teaspoon ground cumin
1/4 teaspoon ground cloves
4 red chilies, chopped
1 stem lemon grass (white part only)
1 tablespoon lemon juice
2 teaspoons grated palm sugar or soft brown sugar

Method:

Trim the meat of any fat and sinew, and cut it evenly into small (about 3 cm/1.25 in) cubes. Place the onion and garlic in a food processor and process until smooth, adding water if necessary. Place the coconut milk in a large pan and bring it to the boil, then reduce the heat to moderate and cook, stirring occasionally, until the milk has reduced by half and the oil has separately out. Do not allow the milk to brown.

Add the coriander, fennel, cumin and cloves, and stir for 1 minute. Add the meat and cook for 2 minutes until it changes color. Add the onion mixture, chili, lemon grass, lemon juice and sugar. Cook, over moderate heat for about 2 hours, or until the liquid is reduced and the mixture is quite thick. Stir frequently to prevent catching on the bottom of the pan.

Continue cooking until the oil from the coconut milk begins to emerge again, letting the curry develop color and flavor. The dish needs constant attention at this stage to prevent it from burning. The curry is cooked when it is brown and dry.