Traditional Recipes Rendang padang - The most Delicious

Ingredients:

1 kg silverside beef , cut 4x4x2 cm along the meat fibers
2 Indonesian bay leaves
3 lime leaves, deveined
4 lemongrass , bruised and tied up
 3 Liters coconut milk from 4 matured coconut or 600 ml canned coconut milk
1 turmeric leaves, tided up
2 cup water , in case you needed
4 tbsp vegetable oil.

Indonesian Rendang Spice Paste :

20 shallots .
12 cloves garlic .
250 gr red chillies or cayenne pepper.
3 tbsp special rendang curry spices
4 cm ginger
3 cm galagal
4 cm turmeric
4 candlenuts
4 dried sliced Garcinia xanthochymus fruit
10 cloves
4 green cardamon
salt to taste

Instruction :

How to Make Indonesian Beef Rendang:

Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.

Pour about  200 ml coconut milk, add lemongrass, kaffir lime leaves, bay leaves and turmeric leaves, let it boil and slightly evaporated

Continue stirring the mixture until the oil is separated or driven off from the mixture

Add beef meat. Stir another 15 minutes until the meat is throughly cooked

Pour the remaining coconut oil and water, bring to boil

Simmer  and continue to stir it gently until the  broth is thicken.

You may see  the oil id driven out from the sauce after cooked for 2 hours.

Continue stirring and cook the kalio until you’ve got rendang with a nice dark brown or black color (see the pictorial above), add more water if necessery to prevent the rendang got burned.
Discard the lemongrass, bay leaves and kaffir lime leaves.
Serve the beef rendang with steaming hot rice

Ingredients:
1 fresh chicken (about 2lbs/ 1 kg), cleaned and cut into serving pieces
1 teaspoon salt
1 red finger-length chili, thinly sliced, to garnish
Sprigs of basil leaves, to garnish

Chili sauce:
3 to 4 red finger-length chilies or 2 to 3 bird’s eye chilies, deseeded
4 shallots, peeled
1 teaspoon dried shrimp paste (trasi), dry roasted
1 teaspoon shaved palm sugar or dark brown sugar
¼ teaspoon salt
2 tablespoons oil
1 tablespoon freshly squeezed lime or lemon juice

Preperation/method:
Make the Chili Sauce by grinding the chilies, shallots, shrimp paste, sugar and salt in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok or skillet over medium heat and stir-fry the ground paste for 2 to 3 minutes until fragrant. Reduce the heat to low, add the lime or lemon juice and mix well. Remove from the heat and set aside. If prepared in advance, reheat the Chili Sauce just before serving

Season the chicken pieces with the salt and set aside for 5 minutes, then grill the chicken pieces over hot charcoal or under a preheated broiler until half cooked, 2 to 3 minutes. Brush the chicken pieces on both sides with the Chili Sauce and continue to grill to 10 to 15 minutes, basting with the sauce, until cooked. Alternatively, after brushing with the Chili Sauce, deep-fry the chicken pieces in the hot oil until cooked

Spread the remaining Chili Sauce on the cooked chicken. Transfer to a serving platter, garnish with freshly sliced chili and serve with steamed rice