Introduction: Delicious Rendang With Slow Cooker
Rendang is a traditional food originating from West Sumatra and prepared by Minangkabau people. Rendang is commonly made with beef (especially tenderloin) with special sauce containing a high amount of coconut milk. One thing you should know is rendang had ever be the most delicious food in the world. Although, there is no objective basis to judge which food is the best in the world becaouse taste is always subjective. It is an obligation to you for tasting this beef which slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness. One more thing that you should know, there isn’t ever exist the crispy rendang! So, if you make it’s recipe, you will be the first in the world.
Step 1: PREPARE THE INGREDIENTS
- A kilo of best quality beef. Carves into the fillet.
- Add some potato dice, boiled egg, or chicken meat (It is optional)
- 400 mL of coconut milk
- Seasoning A : these seasoning must be puree
- 15 red onions
- 10 garlics
- 10 red chillis
- 8 chilli peppers
- Two segments of ginger
- Seasoning B : these seasoning must be roasted and pureed
- ¾ glass of grated coconut
- ½ tsp of coriander
- ¼ tsp of comin
- Seasoning C : spices whole
- A cinnamon
- A star anise
- 2 cloves
- 3 cardamoms
- A segment of galingale
- A lemongrass
- 2 pieces of kaffir lime leaves
- ¼ tsp masala salt (it is optional)
- A little bit tamarind
- A little bit salt
Note: the seasoning is measure to a kilo of beef portion, if you wanna make more portion, you might to set up the seasoning in double or more portion (only the seasoning because the slow cook doesn’t make the coconut milk reduce too much). If you’re difficult to find some seasonings, use the instant one is the better choice.
- Slow cooker
Step 2: COOK SEASONING AND BEEF
Enter seasoning A,B, and C into the pan and cook until it spread the fragrant aroma. Then add the beef and coconut milk. After that, stir and let it simmering. It maybe take some minutes, don’t let the coconut milk evaporate too much.
Step 3: ENTER TO SLOW COOKER
If the beef and seasoning had simmered, turn off the stove. Then, move the beef and seasoning into the slow cooker. Cook for about 3 hours.
Step 4: FINISHING
Yes! We’ve finish it. It will result rendang with some coconut milk and seasoning left. It is because the slow cooker doesn’t reduce the coconut milk too much. If you wanna make dry rendang, you only have to cook it again in stove. I’m glad to say the big thank you to my friend @citrakuswardani who inspire me to make this instructable.
This is an entry in the
Slow Cooker Challenge
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