Rendang Sapi Ala Susilawati

1. Cut the beef into 4 cm pieces and mix well with the sambal. Marinate at room temperature until ready to use.
2. Wash and / or peel the vegetables for the broth. Cap the onions and the garlic cloves at both ends, peel them and chop them roughly. Cut the fresh, peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Wash the tomatoes, remove the stem, peel, quarter, core and cut in half crosswise. Stalk the peppers, cut in half lengthways, core and cut across into pieces approx. 1 cm wide. Wash the chillies, cut diagonally into thin rings, leave the grains and discard the stem. Weigh the shrimp paste and cut into small pieces.
3. Fry the onions together with the garlic with the sunflower oil in a medium-sized pan until translucent. Deglaze with the coconut water. Add all the ingredients for the broth and cook for 30 minutes with the lid on. Remove from heat and let cool a little without the lid.
4. In the meantime, prepare the spices. Cut the galangal crosswise into thin slices. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
5. Wash the leaves and use them whole. Weigh out the remaining spices and prepare them. Heat the frying oil to 220 degrees.
6. Put the broth in a blender and puree for 1 minute at high speed. Put the puree in a 3 liter casserole (with a lid) and add the spices.
7. Brown the marinated meat in the deep-frying oil for approx. 10 seconds in portions and place in the casserole. Bring the mixture to a boil, mix everything well and simmer with the lid on for 3 hours. Stir every now and then. Strain and put the stock, pieces of meat and leaves back in the casserole. Discard the remaining material to be sieved.
8. Add the ingredients for the cream and simmer without the lid until large oil stains form on the surface. The sauce should now slowly become thicker, season to taste with salt and pepper and serve the rendang as an accompaniment to rice. The rendang tastes better when it is left to mature in the refrigerator overnight.

country and people

1. Indonesia has around 8000 inhabited islands and just as many variations of all basic dishes. There are also plenty of local varieties of spices and ingredients. The island of Madura, which has become a peninsula thanks to a gigantic bridge, is famous for its spice ingredients, especially exotic roots and leaves. On the island of Sulawesi 4 languages ​​are spoken and 4 religions lived, including ongoing disputes. On the approximately 1000 km long drive from north to south there was food from very exclusive to two meals, once forwards and once backwards. I was invited to a wedding by a tribe in the southeast and was re-dressed at the border. I was accompanied by 2 girls who spoke the language of these people and translated it into English for me as best they could. The meal consisted of around 40 courses and despite all my curiosity I ate about 16 of them in tiny portions. I felt like Indiana Jones at Schlange surprise at boiled monkey brain … of course they were expecting a princely gift and I gave the wife 100 USD and the husband my golden, fake Rolex from Bali, which I carried on my arm. He beamed on all four cheeks and invited me to come back every day. Honi si mal y pense …
2. URL for: Sambal Bajak Laut ala Jogyakarta Sambal Bajak Laut ala Jogyakarta