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West Sumatra Beef Stew (Rendang‑style)
A slow‑cooked, aromatic beef stew from West Sumatra, Indonesia. The beef is braised for 4 hours in a rich coconut‑milk and spice paste flavored with ginger, galangal, lemongrass, kaffir lime leaves, cashews, sweet chili paste and fermented shrimp paste (trassi). Served over steamed rice with a quick sweet‑sour cucumber salad.
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Cost Breakdown
Critical Success Points
- • Make the spice paste in the blender
- • Add fermented shrimp paste (trassi) – it gives the signature umami
- • Simmer the stew uncovered on low heat for 3½‑4 hours without stirring too vigorously
- • Stir occasionally to prevent sticking and to monitor sauce thickness
Safety Warnings
- • Hot oil can cause burns – handle with care
- • The blender contents will be hot; allow to cool slightly before blending
- • Trassi has a strong odor – ventilate the kitchen
- • Ensure beef reaches an internal temperature of at least 71°C (160°F) for safety
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