Rendang

rendang with some ingredients

Rendang is one of the most iconic and tasty foods in the world. Okay, guys, it's not only my opinion but in 2011, Rendang has won the prize for the best food in CNN's World's 50 Best Foods. Everyone who loves Indonesian dishes must know rendang! 

Rendang is almost a favorite food for everyone who tries it, even in Europe. This dish is originating from West Sumatera. The taste is very spicy. Some people love to eat Rendang when it has a lot of sauce. Some like eating Rendang almost without sauce. With the Rendang recipe that I made, normally in the end we can still enjoy a little bit of sauce. The longer you cook, the more the sauce reduces. To cook Rendang, you should have time because it takes five hours. 

Some Experiences about Cooking

I love cooking very much. Honestly, I started to cook only when I came to Germany as an Au-Pair. Because, when I was in Indonesia my Mom always cooked for us. I didn't have any chance to cook anything except boil water or an egg. One day when I wanted to help my Mom in the kitchen I asked her: "Mom, can I help you please?"

My Mom answered with a joke, "when you help me, it takes more time. So just watch me cook, okay?" 

Okay, she was right. Every time I helped her, it didn't go well because I was so slow, especially when I was grating fresh coconut. My hands were exhausted. I didn't like that. However, watching her cook made me happy, and to smell the food she cooked was fantastic. Furthermore, later I could remember how she cooks. Her food is always delicious. I love it. 

When I had already come to Germany, sometimes I called her just to ask what I should put into my dish, lol. 

Another of my cooking experiences: I cooked for 50 people for the first time in my life at the host family of my friends. They loved the Indonesian food that I made. Their guests also gave me nice compliments. I was so happy. My german host family as well as my austrian family love indonesian food. In Germany, their favorite was Indonesian chicken in coconut milk, and in Austria, spring rolls a'la Rita. Both of my host families can cook very well and I also learned very much from them about European foods. 

Since 2015, I have been cooking Rendang and some other Indonesian dishes for the South East Asian Christmas party at the University of Hamburg. I am always glad to cook for many people as long as I have the energy. I love to make people happy through the foods I cook. Fortunately, they always love my food. I went from zero experience with cooking to being very excited about cooking in just a few years. In my opinion, everyone can become good at cooking as well, if they want. 

About five years ago, I wrote the rendang beef recipe in German. Some of my German friends have already tried out my recipe. I am so glad that it is being used. So, now I have a chance to translate this recipe into English. 

I hope it was not too much about my experiences. Let's get started! 
For vegan people: You can substitute the beef with a vegetarian or vegan alternative, e.g. young jackfruit :) 

Ingredients (for about 5 persons): 

• 1 kg beef goulash 
• 800 ml of coconut milk
• 600 ml of water

Ingredients to puree:

• 6 cloves of garlic
• 2 cloves of shallot
• ca. 2 cm of turmeric 
• ca. 2 cm of ginger
• 6 pieces of big red chilis (or more, if you want to more spicy)
• 4 pieces of kemiri 
• 1/2 tsp. of nutmeg
• 1/2 tsp. of cumin
• 1 tsp. of coriander seeds 

unpureed spices:

• 4 lime leaves
• 2 stems of lemongrass
• 1 turmeric leaf (it's optional, it's difficult to get here in Europa) 
• 3 Indonesian bay leaves or Daun salam
• ca. 2 cm of galangal 
• Salz and sugar to taste

Steps: 

First cook the coconut milk for 15 minutes on medium heat. Meanwhile, roast the kemiri in a pan until light brown. Smash the galangal and lemongrass with a hard object but don't turn them into a pulp. Puree the ingredients indicated for pureeing.

Now, add all ingredients except beef goulash and water to the coconut milk and keep cooking them for another 15 minutes. Don't forget to stir several times! 

Then, add the meat and water, taste with salt and sugar. Cook for three to four hours until the meat is tender while stirring it regularly. 

When the sauce reduces largely, taste it again. Serve with rice! Bon Appetit! 

you can add sliced lime leaves on the top of rendang

PS. I am so happy, that I finally have some good fotos of Rendang. These fotos were taken last week. 

Stay healthy! Xoxo, Rita