This recipe is the opposite of what I call an easy cooking. It needs patience and lots of TLC to endure during a straight 3 hours cooking process.
Why do I want to do it???
Both Andrew & I love this dish so much, every time we go back home, we wont forget to spare some place in our suitcase for rendang that we buy from nearby favorite Padang Restaurant.
Last Lebaran day, I was invited to Desis place, she cooked homemade rendang and I was so impressed with its authentic taste. Thank you for Desi to give me this recipe, especially for a bunch of galangal that she gave me to make this rendang obtains its best original flavour.
3 salam leaves
3 lemon leaves
1 cinnamon stick
5 buah cengkih/cloves
2 tbs palm sugar
2 tsp salt
2 cans of coconut milk
1 kg daging sapi/beef, sliced
2 tbs oil
5 cm ginger
2 lemon grass
8 cm galangal
1 tsp black peppercorn
Blender all part two ingredients with some water , set aside
Cut meat, set aside
Prepare all part 1 ingredients, set aside
Warm up oil in a big pan, stir in the paste and wait until fragrance.
Place the sliced beef inside the pan, stir together.
Add all ingredients part 1 but only add 1 can of coconut milk.
Let them boil on medium heat for about an hour.
Turn to low heat, add another can of coconut milk
Cook for another hour
You will notice that oil will come out, continue stirring for about half an hour until you get dark brown color on rendang.
Serve them warm.