In 2011, 35,000 readers of CNNgo voted beef rendang as the “World’s Most Delicious Food.”
Originating from Padang, West Sumatra, the dish is known for its rich spices and hours-long cooking process. Ciptoroso, chef de cuisine at the Cinnamon restaurant at the Mandarin Oriental hotel in Central Jakarta, says it is important to not shorten the cooking process.
“Do not use pressure cookers. Slow cook the dish,” he suggests.
Those wanting to cook beef rendang at home may check the recipe below. (kes)
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- 25 grams of garlic
- 40 grams of shallot
- 50 grams of candlenut
- 40 grams of chili
- 15 grams of coriander seed
- 10 grams of ginger
- 250 grams of beef shank, sliced
- 15 grams of galangal
- 5 grams of lime leaves
- 20 grams of lemongrass
- 5 grams of turmeric leaves
- 50 ml of coconut milk
- Salt and pepper for seasoning
- 20 grams of fresh coconut, grated; fry without oil
- Put garlic, shallots, candlenut, chili, coriander seeds and ginger in a blender or food processor. Blend until it becomes a thick paste.
- Heat a pan, add oil. Sauté the spice paste for around 15 minutes.
- Add beef shank, galangal, lime leaves, lemongrass, turmeric leaves and coconut milk. Simmer the mixture.
- Add fresh grated coconut until the color turns brown. Blend well.
- Season with salt and pepper.
- Simmer the beef until tender. Cook for a minimum of one to two hours.
- Add fried grated coconut. Stir well. Serve with rice.
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