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We hope you got insight from reading it, now let’s go back to west sumatran rendang (beef curry) recipe. You can cook west sumatran rendang (beef curry) using 25 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make West Sumatran Rendang (Beef Curry):
- Take Basic Ingredients
- Use 700 grams fresh beef shanks/ribs/chuck, cut into large cubes
- Take 800 ml pure coconut milk (from 3 mature coconuts)
- You need 1500 ml young coconut water
- Get 150 grams unpeeled baby potatoes, cut slightly
- Take 150 grams red beans, boiled until half-cooked
- You need 2 tsp salt
- Use Ground-Spice Ingredients
- Prepare 100 grams red chilli peppers (add more if you likel it spicy)
- Provide 10 clove medium shallots
- Take 10 clove garlics
- You need 3 cm ginger, peeled
- Take 2 cm turmeric, peeled
- Take 5 piece candlenuts
- Prepare 1/2 nutmeg
- Get 1 tsp coriander seed
- Take 1/2 tsp pepper powder
- Get Leaf & Spice Ingredients
- Provide 3 turmeric leaves
- Get 8 fresh lime leaves
- Get 5 Indonesian bay-leaves (daun salam)
- Prepare 3 piece thick lemongrasses white part only, smashed
- Use 4 cm galangal, peeled & slightly smashed
- Get 3 piece small star anise
- You need 1 piece cinnamon stick
Instructions to make West Sumatran Rendang (Beef Curry):
- Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside.
- Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat.
- Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid.
- Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant.
- Add salt.
- Add fresh beef until well combined. Stir well and bring a gentle boil.
- Once the meat is half-cooked, add baby potatoes & red beans.
- Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
- Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low.
- Test the meat, it should be perfect enogh when it's fork-tender.
- Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat
- Remove all the Leaf & Spice Ingredients.
- Serves the dish with steamed rice.
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