Tuesday, 19 April 2011

Beef Rendang

mutton rendang we bought from a Malay hawker


I cooked beef rendang forFrederick last Saturday.

Rendang, as defined in wikipedia.org,  is a dish which originated from the Minangkabau ethnic group ofIndonesia, in which culturally, it is a dish served during ceremonial occasions and to honor guests.

Rendang is also popular in Malaysia and Singapore.  I had my first taste of rendang,  actually mutton rendang, from a Malay hawker food stall near our office in the Gul area (sa Tuas po) From what I have observed, only Malay / Indonesian restaurants or food stalls serve rendang here inSingapore.

Rendang appealed to my overly sensitive and discerning palate (maarte kasi ako pagdating sa pagkain) the very first time I tasted it.  It’s almost like Pinoy’s kaldereta only better as the rendang has a fuller and more robust flavor,  more savory, spicier, and more fiery hot.

Again, from wikipedia.org, rendang is commonly made from beef, however, mutton, water buffalo, including chicken, duck and vegetables are occasionally used.   The meat is slowly cooked in coconut milk, spices (may include ginger, galangal, turmeric leaf, lemon grass and chillies) and sometimes toasted coconut paste (kerisik) for several hours until almost all the liquid is gone with only the oil left behind, and .  The process allows the meat to absorb the flavors from the spices as it becomes tender.

ready-to-use rendang mix we bought from Indonesia


For my recipe, I used a ready-to-use rendang spices which we bought from Bintan, Indonesia and a ready-to-use coconut milk which is commonly available in most supermarkets and grocery here in Singapore.  I have
to use the pressure cooker to soften the beef as I have no time for long slow cooking.   BUT, sadly and disappointingly, I didn’t get the same taste as that of the mutton rendang I usually buy from the hawker store (deep sigh) My rendang though was acceptable for Frederick . He only had one comment- “masarap naman Dear. Just reduce the amount of coconut milk you use next time”.

So the second time I cook rendang I better do it the manual way.  That is, cooking it from scratch! I’d also try to do the slow cooking instead of using the pressure cooker. hhhhmmm come to think of that I might need to buy a slow cooker then :-)


Ingredients:

Beef, cubed – 500 grams

Garlic, crashed and chopped – 6 cloves

Onion, diced – 2 medium size bulbs

Sajiku Rendang ready mix – half of the content

Kara Coconut cream – 100 ml

Grape seed oil


Cooking Procedure:

1) In a pressure cooker, Saute’ the garlic, onion, and beef.  simmer until its own oil comes out

2) Add water just enough to cover the beef.  Pressure cook for about 30 minutes or until the beef is tender.  I like mine as soft and melts-in-the-mouth soft because I have a hard time digesting beef.

3) Add the kara coconut cream,  a cup of water, the rendang mix, salt and pepper to taste. Stir and let boil until some of the water evaporates leaving only a thick cream

-Sharosem(19April2011)

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