Minangkabau : Spicy Beef, Rendang

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, rendangrendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. Inlay classical literature, rendang is mentioned in Hikayat Amir Hamzah[4] as early as the 1550s

My mom usually cook it when Lebaran day. The real taste of Rendang will appear when you heat it up again in the next day after you cook it.

Rendang is made from beef and slowly cooked in coconut milk, spices and sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.

Ingredients

• Beef Tenderloin 1 kg
• slice to many parts
• 2 coconuts
• take the coconut's milk.
• galangale 1part
• 1 lemongrass
• 2 turmeric leaves
• salt and sugar as much as you need
• 15 onions
• 5 garlics
• 1 tsp of coriander
• 1 turmeric
• red chili 100 gram

Instructions

- mix the onions, garlics, turmeric, coriander and chili. Grind them all.
- saute the mixing spice with galangale, lemongrass, and turmeric leaves till you can smell the aroma.
- add the sliced beef tenderloins, stir.
- pour the coconut milk and stir it well until the milk dry.