serves
4
prep
30 minutes
cook
3 hours
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
3
hours
difficulty
Mid
level
There are three recognized forms of rendang in Minangkabau culture, each depending on the cooking time: a pale, lightly cooked curry known as gulai; a browned but still liquid curry called kalio; and a rich, dry, dark brown dish called rendang, the version prepared in this recipe. In other countries, most notably Malaysia and the Netherlands, the rendang most often served is closer to kalio.
Ingredients
- 1 tbsp coconut oil
- 1 kg chuck steak cut into 4 cm squares
- 4 stalks lemongrass, cut into 7 cm pieces
- 1 can (400 ml) coconut milk
- 1 cinnamon stick
- 7 makrut lime leaves (fresh preferred; dried as an alternative)
- 1 bay leaf
Spice paste
- 1 red capsicum, stem and seeds removed, coarsely chopped
- 5 shallots, peeled and quartered
- 4 garlic cloves
- 2 cm cube galangal, peeled and coarsely chopped
- 2 cm cube ginger, peeled and coarsely chopped
- 6 macadamia nuts (raw)
- 1 bird’s eye chilli, seeds and membrane removed
- 2 tsp sea salt
- ½ tsp cloves, ground
- ½ tsp nutmeg, ground
Instructions
Combine the spice paste ingredients in a blender and blend into a fine paste, adding a little water if it gets too thick to purée.
In a large, shallow skillet, warm the coconut oil on medium heat for 1 minute, then add the blended spice paste; simmer until aromatic, about 5 minutes. Add the remaining ingredients and carefully stir until well combined.
Reduce the heat to medium-low and simmer, stirring every 10-15 minutes to prevent scorching, until the liquid has evaporated, the beef fat is rendered, and oil appears on the surface. It should take 2-3 hours. Reduce the heat to low if the sauce simmers too rapidly and appears to be boiling rather than simmering. The curry should have a slightly dry and oily texture. Serve with basmati rice steamed in water, ¼ cup coconut milk and 1 tsp turmeric.
Note
• While its extended cooking time can be a test of patience, it’s well worth the wait; the aroma and overwhelming richness of a rendang are unforgettable.
Recipe from by Russ Crandall, with photographs by Russ Crandall (Victory Belt Publishing, $34.95).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
There are three recognized forms of rendang in Minangkabau culture, each depending on the cooking time: a pale, lightly cooked curry known as gulai; a browned but still liquid curry called kalio; and a rich, dry, dark brown dish called rendang, the version prepared in this recipe. In other countries, most notably Malaysia and the Netherlands, the rendang most often served is closer to kalio.
