Rendang de bœuf
Bœuf mijoté des heures dans le lait de coco et les épices jusqu'à ce que la sauce l'enrobe d'une croûte sombre et parfumée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the spice paste
Blend the shallots, garlic, chilies, ginger, galangal and turmeric with a splash of water into a smooth paste.
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat. Stir all the time for 5–6 minutes until dark golden brown. Let it cool, then crush it in a mortar or blender until oily and paste-like. This toasted coconut paste is called kerisik.
Fry the paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add beef and coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the flavorings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until dry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the spice paste
Blend the shallots, garlic, chilies, ginger, galangal and turmeric with a splash of water into a smooth paste.
Toast the coconut
Put the desiccated coconut in a dry pan over medium-low heat. Stir all the time for 5–6 minutes until dark golden brown. Let it cool, then crush it in a mortar or blender until oily and paste-like. This toasted coconut paste is called kerisik.
Fry the paste
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add beef and coconut milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the flavorings
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook until dry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rendang was created by the Minangkabau people of West Sumatra. Cooking beef for hours in coconut and spices until dry preserved it, so it could last for weeks without a fridge. Travelers and traders carried it on long journeys.
For the Minangkabau, rendang is served at weddings, festivals and to honor guests. Padang restaurants, run by Minangkabau cooks, spread it across Indonesia and the world.
⭐ Why It's Famous
The deep, rich flavor from hours of slow cooking is unlike any other curry.
💡 Fun Fact
In a 2011 CNN readers' poll of the world's most delicious foods, rendang came first.
Minangkabau people, West Sumatra
-0.95°S, 100.42°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!