Rendang Padang, Indonesian Food

Rendang Padang, Indonesian Food

Rendang Padang is an Indonesian spicy meat dish originating from the Minangkabau area in West Sumatra, Indonesia.

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It has unfold throughout Indonesia to the cuisines of neighbouring Southeast Asian international locations comparable to Malaysia, Singapore, Brunei and the Philippines.

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Rendang sometimes described as a rich Southeast Asian curry that’s made by stewing meat in coconut milk and spices until it turns into tender. Rendang is a little bit of meat — principally beef (rendang daging) — that has been gradual cooked and braised in a coconut milk and spice mixture, successfully until the liquids evaporate and the meat turns darkish brown and tender, becoming caramelized and infused with rich spices.

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Because the signature dish of Minangkabau tradition, rendang is historically served at ceremonial events to honour visitors throughout festive occasions; similar to marriage ceremony feasts and Hari Raya (Eid al-Fitr). Rendang can be historically served among the many Malay neighborhood in Indonesia, Malaysia, Singapore and Brunei, in addition to the Maranao within the Philippines. Though culinary specialists usually describe rendang as a curry, the dish is often not thought of as such in Indonesia or Malaysia since it’s richer and incorporates much less liquid than is regular for curries.

Prime Recipe of Rendang Padang

The main ingredient

  • 1 kg of lean meat, cut 25-28 parts, wash and drain.
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  • 3 old coconuts, make thick coconut milk (squeeze 2-3 times with warm water, approximately 1,800 cc).

Puree the main seasoning

  • 20 shallots
  • 10 grains of garlic
  • One thumb (= 6cm) Ginger
  • 1 ounce ground red chilies
  • 1 teaspoon white pepper
  • If you like it spicy, add a little bit of cayenne pepper

Next seasoning

  • One thumb galangal (laos), crushed
  • 3 lemongrass stalks, puree the whites
  • 3 deaf flowers (star-shaped acea flowers)
  • 5 pieces of lime leaves
  • 3 bay leaves
  • 2 turmeric leaves, torn
  • It is best if you use spices that are still fresh, not yet dry

Complementary seasonings

  • 1 tablespoon serundeng coconut (grated coconut lengthwise, roasted without oil until brown, finely ground until the oil comes out)
  • 1 tablespoon (about 25 grams) of boiled beef liver, finely ground
  • 1 tablespoon tamarind water
  • 2 teaspoons salt (sprinkle according to taste)
  • 1 tablespoon sugar (or according to taste)

How To Make Rendang Padang

  • Coat the meat with the main seasoning (give a little water), leave it until the meat water comes out. Continue cooking until the water dries up (use low heat).
  • Pour in coconut milk, add he next seasoning, mix well. Stir the coconut milk in a bending motion until it boils so it doesn’t break. The bending motion will prevent the coconut milk from breaking.
  • Reduce heat, cook until coconut milk releases oil (yellow color like melted butter or cooking oil in Balinese cooking).
    Enter complementary seasonings including salt and sugar. Taste and correct until it feels just right.
  • Cook continuously, stirring occasionally so that it doesn’t get sticky until the rendang is brittle and brown (about 1 hour for 1 kg of meat).

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