Rendang – Labour of Love

Rendang - Labour of LoveRendang is a spicy meat dish originated from the Minangkabau ethnic group of Indonesia. Along with the main meat (beef, chicken or mutton), rendang uses coconut milk and a curry paste of mixed ground spices: ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices.

Rendang and Rice©BondingTool

Rendang – Labour of Love

Serondeng and Coconut Cream/Milk:
600g Coconut, grated (shaved off the hard dark skin first).
Take 120g of this coconut shavings and dry fry in a pan without oil so they become serondeng. Leave two tablespoons aside for Rempah.
Squeeze remaining 480g of coconut for number 1 milk (coconut cream) in a muslin cloth and set aside.
Add 230ml hot water and mix well into the coconut shavings: when cool enough to manage, squeeze for number 2 milk (coconut milk). Set aside. Discard the coconut shavings.

600g Beef Oyster Blade (Brisket,  Shin, Topside or any stewing cut with tendons and some fat marbling). I’ve used beef but you can use Lamb (Mutton) instead.
Season the meat for 2 hours with
1 teaspoon Salt.
2 teapoons Sugar.
1½ teaspoons Assam (Tamarind Pulp, seedless).
120g Serondeng (dry-fried coconut shavings).

Whole Spices:
1 Tumeric Leaf.
2 Kaffir Lime Leaves.
1 stalk Lemongrass, bashed lightly (lower white part only).
2 slices Galangal (blue ginger).

Rempah (spices to be ground into a paste):
1 stalk Lemongrass, sliced (lower white part only).
2 slices Galangal.
2 Garlic.
2 tablespoons Serondeng (from the 120g fried coconut shavings above).
5 Red Chillies, sliced (deseed if you do not like too spicy).
15 Dried Chillies (soaked till soft and removed stems and seeds).
10 Shallots.
30g Old Ginger.

1-1½ tablespoons Palm Sugar (block form, cut into smaller pieces).
½ White Pepper Powder.
½-1 teaspoon Salt or Light Soy (according to your taste, omit even).
2 teaspoons Dark Soy Sauce.

2 tablespoons Oil.

1. Heat a claypot or saucepan and add in the oil. When oil is hot, add meat and stir-fry a few minutes till meat colour turn opaque.

2. Add in whole spices and rempah and stir-fry for a couple of minutes.

3. Add in number 2 coconut milk and seasonings. Let it come to a boil, stirring occasionally.

4. Continue to cook uncovered for an hour, stirring every now and then to prevent bottom of pot and meat from burning.

5. Add in the coconut cream (number one milk) into the pot and stir well. Reduce heat to low and cover the pot.

6. Cook until the meat is very tender (up to another hour) and oil exudes out of the dish. The mixture should be almost dry of liquid but moist, as seen in the photos. Please check on the dish and stir occasionally to prevent burning. *The spices and serondeng make this dish very very susceptible to burning. One literally has to be near/at the stove all the time and that is why I termed it Labour of Love.

Rendang and Rice2©BondingTool Eat with rice or crusty French Loaf – they are delicious all the same 😀

Lazy Rendang But A Delicious Short Cut ;-)

Lazy Rendang But A Delicious Short Cut 😉 This is what I used to cook in Melbourne with Oyster Blade, as it has prepared serondeng inside – a huge bonus!

Putting a porcelain spoon in a steel pot retains heat and thus reduces the cooking time and meat gets tender faster. Be very careful not to break it while stirring.

Putting a porcelain spoon in a steel pot retains heat and thus reduces the cooking time. The meat gets tender faster without chemical use of meat tenderiser. Be very careful not to break spoon while stirring.

W Pooh Love

Photo credit: shared by in FB page

Aptly named and posted as my baby Vanessa is on her way home from the airport any minute now! Val and Seong are at the airport awaiting her arrival!

Happy labouring 🙂

10 Responses to “Rendang – Labour of Love”
  1. Thanks for the blogger award…working on it….
    Love, hugs and prayers…ME and the Boss

  2. once you have eaten beef rendang, you can’t eat beef any other way.

  3. Great little tip with the porcelain spoon in the steel pot. Will have to remember that.

  4. Sofia says:

    hhhmmmm this is one of my favourites! However it is impossible to get most of the ingredients here so I have to cheat big time and buy a rendang paste mix…

  5. Rörschåch says:

    That looks so delicious. I wonder if I can make it gluten-free? This will have to wait until the holidays are over. Have book marked it.

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