9 Jun

This month’s Special: Beef Rendang

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Beef Rendang is a meat dish which originated from West Sumatra, Indonesia. It is served at ceremonial occasions and to honor guests. Although culinary experts often describe it as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their “World’s 50 Most Delicious Foods (Readers’ Pick)” list.
Typically, meat is cooked in a mixture of spices then simmered in coconut milk. Ingredients used in the spice mixture, or rempah, are usually garlic, onion, red chilies, turmeric, ginger, pepper, lemongrass, galangal, star anise, kaffir lime leaves, bay leaves and turmeric leaves amongst other spices.
The cooking process over low heat serves to add flavor to the meat, tenderize and preserve it.
There are three stages of cooking rendang. It starts as gulai, a wet gravy. With further cooking, the gravy reduces to what is referred to as kalio. Finally, the meat is cooked until it absorbs all the gravy. This dark oak, dry beef rendang takes hours to create but is so delicious; your pallets will want it over and over again. We invested the time to cook it, you just enjoy it!

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