Rendang Sapi Bali Dream

Preface

1. Rendang is a type of cooking with coconut milk as a base. The starting point is a mixture of coconut water and grated coconut meat. The mixture is boiled and strained over a cloth and squeezed out. The ingredients are very different, except for the spices. Depending on the type of meat, the cooking times vary from one (for jackfruit) to eight (for water buffalo) hours. The type of cooking is also very different and there are dry rendang, where the pieces of meat look like glazed (West Java) and those with an almost soup-like consistency of the sauce (Sulawesi). For reasons of taste, the amount that you cook should be at least for 6 people. The rendang is easy to freeze in portions and still tastes great after months.
2. Cut the beef into bite-sized pieces, removing (trimming) tendons, muscles and fat deposits. Thaw frozen goods and trim them as well. Marinate with Kecap Tim Ikan until the sambal is ready.
3. For the sambal, split the kemiri nuts lengthways and halve the halves lengthways and crossways. Discard old, rancid and moldy ones (see note). Cap the onions and the garlic cloves at both ends, peel them and chop them roughly.
4. Heat a small pan, add the sunflower oil and let it get hot, then add the Kemiri nuts and roast for 1 minute. Add the onions and the garlic cloves and fry until the onions are translucent. Deglaze with 100 g of coconut water and remove from heat.
5. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Simmer in 100 g of coconut water for 6 minutes, then add everything to the onions.
6. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut across into pieces approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stem.
7. Put all the ingredients, except for the rest of the coconut water, for the sambal in a blender and puree for 1 minute at high speed. Pour the sambal into a 3 liter saucepan, rinse the blender beaker with the remaining coconut water and pour the mixture into the saucepan. Strain the marinated meat with a coarse sieve. Heat the frying oil to 220 degrees.
8. In the meantime, wash the fresh lemongrass for the spices, remove the hard stalk at the lower end, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh frozen goods, defrost. Put in the pot. Wash and peel the galangal, cut into thin slices and add to the saucepan. Wash the leaves and use them whole. Add the cinnamon stick, cloves and cardamom powder and mix.
9. Brown the pieces of meat in portions for approx. 12 seconds. Caution: danger of splashing! Add the browned pieces to the sambal. Let the rendang simmer with the lid on for about 3 hours. Stir every now and then so that nothing burns. Strain, let the material to be sieved cool down a little. Put the broth back in the saucepan with the coconut milk and palm sugar. Remove the pieces of meat and leaves from the sieve and return to the sambal, discard the rest.
10. Without the lid, continue to simmer until the sambal has a thick consistency and large greasy eyes form on the surface. Stir gently often so that nothing burns. Take approx. 250 ml of the sauce and possibly dilute with a little coconut water. Serve this as a sauce for the side dishes (white rice or ribbon noodles) in an extra bowl.

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1. The kemiri nuts, like almonds and peanuts, are in two parts. The two halves are held together at the edge, similar to the bean pods. You split the Kemiri nuts by placing them on the edge and cutting into the edge from above with a sharp knife. In the middle of the nut there is a cavity in which molds like to settle. If there is a gray veil to be discovered here, off in the organic waste. Just like the nuts, which feel doughy when cut. Fresh Kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are out of date, mostly rancid and should only be used as organic waste.
2. URL for: Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce