OH ternyata gini Cara masak Rendang biar Dagingnya Empuk dan bumbunya meresap banget ke dagingnya

Ingredients

• 1 kg Beef Chuck (cut into bite‑size cubes, thin pieces for faster cooking)
• 1 tsp Baking Soda (helps break down muscle fibers for quicker tenderness)
• 8 pcs Red Chili Peppers (large, seeded for less heat if desired)
• 6 cloves Garlic (peeled)
• 8 pcs Shallots (peeled)
• 2 cm Fresh Ginger (peeled and sliced)
• 2 cm Galangal (peeled and sliced)
• 2 leaves Turmeric Leaf (fresh, torn)
• 3 leaves Kaffir Lime Leaf (fresh, torn)
• 2 leaves Bay Leaf (Daun Salam) (whole)
• 2 stalks Lemongrass (bruised and cut into 2‑inch pieces)
• 100 ml Water (for blending the spice paste)
• 200 ml Thin Coconut Milk (first addition, pourable consistency)
• 200 ml Thick Coconut Milk (second addition, very creamy)
• 1 tbsp Palm Sugar (or brown sugar)
• 1 tsp Salt (adjust to taste)
• 1 pcs Beef Stock Cube (Kaldu Bubu) (or 1 tsp beef bouillon powder)
• 100 g Toasted Coconut (Kelapa Gongseng) (dry‑toasted, adds nutty depth)
• 2 tbsp Cooking Oil (neutral oil for sautéing)

Instructions

1. Prepare the Beef

   Cut the beef into bite‑size cubes, preferably thin pieces for faster cooking. Place the meat in a bowl, sprinkle the baking soda over it, and stir to coat evenly. Let it sit for 5 minutes, then rinse thoroughly under cold water and pat dry.

   Time: PT10M

2. Make the Spice Paste

   Add red chilies, garlic, shallots, ginger, galangal, turmeric leaf, kaffir lime leaf, and bay leaf into the blender. Add 100 ml water to help blending. Blend until the mixture is completely smooth.

   Time: PT5M

3. Sauté the Paste

   Heat 2 tbsp oil in a large wok over medium heat. Add the blended spice paste and stir‑fry, scraping the bottom, until the paste turns dark brown and the raw aroma disappears (about 10‑12 minutes).

   Time: PT12M

   Temperature: Medium heat

4. Add Aromatics

   Add bruised lemongrass stalks, extra turmeric leaf, kaffir lime leaf, and bay leaf to the wok. Continue to sauté for another 3‑4 minutes until the aromatics release their fragrance.

   Time: PT4M

   Temperature: Medium heat

5. Incorporate Dry Spices

   Stir in the dry spice blend (if using pre‑made rendang powder) and cook for 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium heat

6. Add Beef and Soak

   Add the rinsed beef to the wok, stirring to coat each piece with the spice mixture. Let the meat soak in the spices for 15 minutes, then rinse quickly to remove excess salt and soda.

   Time: PT15M

7. First Coconut Milk & Seasoning

   Pour in the thin coconut milk, crumble the beef stock cube, add salt and palm sugar. Bring to a gentle boil, then reduce to a simmer. Cook until the liquid reduces by about half (≈30 minutes), stirring occasionally.

   Time: PT30M

   Temperature: Low simmer

8. Add Toasted Coconut

   Stir in the toasted coconut (kelapa gongseng). Continue to simmer on low heat for about 3 hours, or until the meat is fork‑tender and the sauce has thickened and clings to the meat. If the sauce dries out, add a splash of thick coconut milk as needed.

   Time: PT3H

   Temperature: Low simmer

9. Final Reduction

   When the meat is tender and the sauce is almost dry, remove the lemongrass, turmeric leaf, kaffir lime leaf, and bay leaf. Taste and adjust salt or sugar if necessary. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g