John Myers
Contents
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Ingredients
For the blender:
- 200 ml Coconut milk, creamy (24% fat)
- 1 liter Coconut water
- 5 tbsp Coconut oil
- 100 g Onion, brown
- 8 medium-sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 4 small Chilies, green, fresh or frozen
- 2 tbsp Coriander seeds
- 30 g Ginger, fresh or frozen
- 20 g Turmeric, fresh or frozen (alternatively 2 teaspoons turmeric powder)
- 30 g Galangal, fresh or frozen
- 6 medium-sized Tomatoes, red, fully ripe
- 40 g Celery stalks, fresh or frozen
The spices:
- 4 Stalk Lime grass, fresh
- 8 Cloves
- 8 cm Cinnamon stick
- 4 Cardamom pods
- 1 tsp Macis powder
- 18 g Beef broth, grainy
- 2 tbsp Coconut palm sugar
- 4 Kaffir lime leaves
- 4 Salam leaves
To garnish:
- Hot pepper cubes
- Almond sticks
- Flowers and leaves
Instructions
- Cut the meat into bite-sized pieces. Heat 4 tablespoons of coconut oil in a wok and fry the pieces of meat in 3 portions until light brown and place in a 3.5 liter casserole with a slotted spoon. Do not clean the wok, but keep it ready with the remaining oil.
- Wash the ingredients for the blender, peel and cut into small pieces if necessary. Special: Leave the grains on the peppers and chillies. Toast the coriander seeds in a small pan without oil until it is fragrant. Cut the roots crosswise into thin slices. Peel and core the tomatoes.
- Roast the onions and garlic in the wok with the remaining oil until light brown. Add the ingredients from pepperoni to galangal and stir-fry for 3 minutes. Deglaze with 400 g of coconut water and simmer with the lid on for 10 minutes. Take off the stove and let cool down a bit. Put together with the tomato pieces and the celery stalks in the blender and finely puree in one minute at the highest speed.
- Put the puree in the casserole with the meat. Rinse the blender with the rest of the coconut water and add the rinse water to the stew pot.
- For the spices, remove the withered, brown and green leaves from the lemongrass, cut off the hard root stalk and cut the white stems into pieces approx. 10 cm long. Squash the lower end of each section with the kitchen hammer, but do not destroy the structure. Add both with the remaining ingredients and the washed leaves to the meat and stir in.
- Simmer with the lid on for 4-5 hours, stirring every 15 minutes.
- After 3 hours, add the coconut milk and mix well. Then remove the lid, continue to simmer and let the sauce thicken slowly. Stir more often so that nothing burns. As soon as the sauce has a creamy consistency, test whether the meat is sufficiently tender. If not, let it simmer without the lid.
- Remove from heat, cool and leave to mature in the refrigerator for 24 hours. Heat the rendang well, but do not boil it! Put in a serving bowl, garnish, serve and enjoy warm.
- As a main course, white rice is the number one choice in Indonesia. Tagliatelle, potatoes and white bread can also be served with it.
Annotation:
- Rendang describes a type of cooking with coconut milk and various spices, as well as leaves. In addition, a rendang has to mature and is therefore cooked the day before. A rendang is a festive dish, similar in appearance to goulash, but which is unique in its taste. Depending on the choice of ingredients, it is light yellow, red or light to deep brown.
- Because of its excellent taste, water buffalo meat is one of the most popular types of meat in almost all of Asia. You can also buy it in Germany, but, like in Asia, it is relatively expensive. On the Internet you will find it with "Buy water buffalo meat Germany" (without the quotation marks).
