This recipe from West Sumatra is quite rightly considered exemplary of the strong yet subtle and balanced seasoning of Indonesia's cuisine.
Historically, beef rendang, a dry curry, goes back to the Hajj, the pilgrimage to Mecca, for which provisions had to be packed accordingly. This dish, stewed and preserved in fatty coconut milk, was able to withstand the tropical heat thanks to the enormous variety of spices.
| Ingredients (4 servings) | ||
|---|---|---|
| 12 | medium hot dried chillies, rehydrated in hot water for 10 minutes - or fresh | |
| 1 | small onion, peeled, finely chopped | |
| 5 | garlic cloves, peeled, finely chopped | |
| 3 | lemongrass stalks, without the outer leaves and ends, finely chopped | |
| 1 1/2 | tablespoon(s) | chopped fresh galangal (Asia shop) |
| 1 1/2 | tablespoon(s) | chopped fresh ginger |
| 1 | tablespoon(s) | Terasi (dried shrimp paste) |
| 2 | tablespoon(s) | fish sauce |
| 2 | tablespoon(s) | vegetable oil (peanut, sunflower, grape seed) |
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Beefshank or |
| 1.6 | kg | oxtail |
| 1 | tablespoon(s) | vegetable oil (see above) |
| 1 | cinnamon stick | |
| 4 | cloves | |
| 1 | tablespoon(s) | cumin |
| 2 | bay leaves | |
| 1 | tablespoon(s) | fennel seeds |
| 3 | star anise | |
| 1 | teaspoon(s) | cardamom, ground |
| 1/2 | nutmeg, ground | |
| 1 | white, lower half of a lemongrass stalk, pressed down firmly | |
| 1 | can | coconut milk |
| 2 | teaspoon(s) | Tamarind paste |
| 6 | fresh kaffir lime leaves, cut into very fine strips | |
| 4 | tablespoon(s) | coconut flakes |
| 1 | tablespoon(s) | palm sugar or brown cane sugar |
| salt | ||
| 1 | cast iron pan with a tight-fitting lid | |
Preparation:
