#beef rendang

Beef Rendang

A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.

Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.

FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.

it's super easy but requires a lot of attention recipe under the cut, most of the ingredients can be replaced with a healthy dose of Mae Ploy yellow curry paste, but obviously if you have the time and ingredients use the stuff in the recipe! when I had loads of lemongrass from the garden this was my favorite way to use it.

And then I realised, I have no idea how to make rendang. And I have never made it in my life. Because I'm ambivalent to it. But apparently it's like......quintissential to Malay cuisine. And then I realised that, fuck, now I have to at least know how to make it.

And ok my mum explained the directions and it's not actually hard long story short guess I'm making beef rendang next weekend (and I have to split the 1kg batch bc apparently my mum and I prefer it wet and my dad prefers it dry)