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West Sumatran Rendang (beef Curry) Recipe

West Sumatran Rendang (Beef Curry) Recipe
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Cooking Time : 2 minutes
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Prepare the ingredients before making West Sumatran Rendang (Beef Curry) in your home. Then, follow these steps below to serve West Sumatran Rendang (Beef Curry) for your family or friends.

Ingredients: West Sumatran Rendang (Beef Curry)

  • Basic Ingredients
  • 700 grams fresh beef shanks/ribs/chuck, cut into large cubes
  • 800 ml pure coconut milk (from 3 mature coconuts)
  • 1500 ml young coconut water
  • 150 grams unpeeled baby potatoes, cut slightly
  • 150 grams red beans, boiled until half-cooked
  • 2 tsp salt
  • Ground-Spice Ingredients
  • 100 grams red chilli peppers (add more if you likel it spicy)
  • 10 clove medium shallots
  • 10 clove garlics
  • 3 cm ginger, peeled
  • 2 cm turmeric, peeled
  • 5 piece candlenuts
  • 1/2 nutmeg
  • 1 tsp coriander seed
  • 1/2 tsp pepper powder
  • Leaf & Spice Ingredients
  • 3 turmeric leaves
  • 8 fresh lime leaves
  • 5 Indonesian bay-leaves (daun salam)
  • 3 piece thick lemongrasses white part only, smashed
  • 4 cm galangal, peeled & slightly smashed
  • 3 piece small star anise
  • 1 piece cinnamon stick

How to Make West Sumatran Rendang (Beef Curry)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make West Sumatran Rendang (Beef Curry) in your home by yourself.

    Step 1
  • Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside.
  • Step 2
  • Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat.
  • Step 3
  • Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid.
  • Step 4
  • Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant.
  • Step 5
  • Add salt.
  • Step 6
  • Add fresh beef until well combined. Stir well and bring a gentle boil.
  • Step 7
  • Once the meat is half-cooked, add baby potatoes & red beans.
  • Step 8
  • Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
  • Step 9
  • Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low.
  • Step 10
  • Test the meat, it should be perfect enogh when it's fork-tender.
  • Step 11
  • Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat
  • Step 12
  • Remove all the Leaf & Spice Ingredients.
  • Step 13
  • Serves the dish with steamed rice.
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