Medan Style Beef Rendang
Ingredients
- 1 kg beef
- 200 g potatoes
- 2 coconuts (separate thick and thin coconut milk)
- Ombu (from 1/2 coconut)
Ground spices
- 20 shallots
- 12 cloves garlic
- 1 piece turmeric root
- 1 tsp ground nutmeg
- 1 tbsp coriander
- 100 g curly red chilies
- 15 red bird's eye chilies
- 4 candlenuts
Additional spices
- 5 cardamom pods
- 1 star anise
- 2 inches smashed ginger
- 2 inches smashed galangal
- 7 kaffir lime leaves
- 3 bay leaves
- 2 smashed lemongrass stalks
- 2 turmeric leaves
- 2 tbsp tamarind juice
- salt
- pepper
- sugar
Preparation
Heat a pan on medium heat, add beef, ground spices, and additional spices. Stir evenly and cook until the water reduces.
Add thick coconut milk and keep stirring to prevent curdling.
After the water reduces, add thin coconut milk and continue stirring until the water reduces.
When the spices are dry and oil comes out, keep stirring to avoid burning.
Add Ombu, tamarind juice, and potatoes. Stir until the beef is tender and potatoes are cooked. Turn off the heat; the rendang is ready to serve.
Notes
Ombu is grated coconut that is roasted until it becomes serundeng and pounded until oil comes out.
