HOW TO COOKING RENDANG SAPI PADANG

Rendang is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to a successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most  delicious food.

Ingredients

• 1 kilogram of beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
• 2 liter water
• 300 ml thick coconut milk (Indonesian: santan kental)
• 5 kaffir lime leaves (Indonesian: daun jeruk)
• 5 bay leaves (Indonesian: daun salam)
• 4 lemon grass (Indonesian: sereh), bruised
• 2 inch galangal (Indonesian: lengkuas), peeled and bruised
• 2 asam kandis (*)

Grind the following into spice paste

• 30 shallots (Indonesian: bawang merah)
• 10 cloves garlic (Indonesian: bawang putih)
• 100 gram red chilies (Indonesian: cabe merah keriting)
• 10 candlenuts (Indonesian: kemiri)
• 2 inches ginger (Indonesian: jahe)
• 2 inches turmeric (Indonesian: kunyit)
• 1 tablespoon pepper
• 1 tablespoon salt

Instructions

1. Put all ingredients in a soup pot and bring to a boil.
2. Reduce heat a bit (still above simmering point) and left the pot uncovered. Cook until the liquid is reduced and thickened.
3. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark.
4. Remove from heat and serve hot or at room temperature.

Notes

(*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).

Source: http://dailycookingquest.com/by-cuisine/indonesian/rendang-sapi-padang-padang-style-beef-rendang