Rendang is a signature Indonesian dish known for its rich flavors and aromatic spices. While traditional rendang requires a lengthy cooking process, there's a quick and convenient way to enjoy its taste without compromising on flavor. Through this recipe, you'll learn how to make instant rendang beef using readily available ingredients.
Ingredients:
- 500 grams of beef (choose cuts marbled with fat for a tender result)
- 1 packet of instant rendang seasoning (available at grocery stores or Asian markets)
- 400 ml of coconut milk
- 3 kaffir lime leaves
- 2 stalks of lemongrass, bruised
- 4 bay leaves
- 3 cm of galangal, bruised
- 3 tablespoons of cooking oil
- Salt to taste
- Sugar to taste
- Water as needed
Instructions:
- Heat cooking oil in a large pan, sauté the instant rendang seasoning until fragrant.
- Add the beef, and stir until the beef changes color.
- Add kaffir lime leaves, lemongrass, bay leaves, and galangal. Stir well.
- Pour in the coconut milk, and stir gently until combined.
- Add water as needed, let it come to a boil.
- Once boiling, reduce the heat and let the rendang simmer slowly until the sauce thickens and the beef becomes tender, stirring occasionally to prevent burning.
- Adjust the taste by adding salt and sugar as needed.
- Once the sauce has reduced and the beef is tender, remove the rendang from the heat.
Serving:
- Serve the rendang beef with steamed rice as the main dish.
- Garnish with sliced green onions and sliced red chilies for presentation.
- Rendang also pairs well with compressed rice cakes (ketupat) or rice cakes (lontong).
Tips:
- Choose beef cuts marbled with fat for a more flavorful and tender result.
- If instant rendang seasoning is unavailable, you can use regular rendang seasoning or make rendang paste from scratch.
- Keep the heat low while cooking rendang to allow the flavors to meld and the beef to tenderize without burning.
- Store leftover rendang in an airtight container in the refrigerator for later consumption. Rendang often tastes even better after a day or two as the flavors continue to develop.
Variations:
- For a twist, you can add potatoes or boiled eggs to the rendang.
- Rendang beef can also be served with crispy crackers (kerupuk) as a side dish.
- Experiment with using chicken or lamb instead of beef for different flavor profiles.
Nutritional Information (Per Serving):
- Calories: Approximately 350-400 calories depending on the amount of coconut milk used.
- Fat: Approximately 20-25 grams.
- Protein: Approximately 25-30 grams.
- Carbohydrates: Approximately 15-20 grams.
