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Rendang Daging Sapi dan Jengkol
Ingredients
- 200 grams of jengkol (dogfruit)
- 300 grams of beef
- 300 ml of thick coconut milk (from 3/4 of a coconut)
- 500 ml of thin coconut milk (from the remaining coconut above)
- 1.5 teaspoons of salt
- 1 teaspoon of granulated sugar
- 1 stalk of lemongrass, bruised
- 2 pieces of galangal, bruised
- 1 turmeric leaf, torn
- 4 kaffir lime leaves, torn
- 3 tablespoons of oil for sautΓ©ing
Spice Paste:
- 50 grams of curly red chilies
- 6 red birdβs eye chilies
- 8 shallots
- 5 cloves of garlic
- 4 candlenuts, roasted
- 1 piece of turmeric, about 2 cm
- 2 cm of ginger
- 1/2 teaspoon of peppercorns
- 1 teaspoon of coriander seeds, roasted
Instructions
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Prepare the Jengkol:
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- Boil the jengkol with some bay leaves and enough water until tender.
- Lightly crush each jengkol until the skin peels off, then rinse with clean water and set aside.
-
Make the Spice Paste:
- Blend all the ingredients for the spice paste until smooth.
-
Cook the Rendang:
- Heat the oil in a large pot. SautΓ© the spice paste along with the bruised lemongrass, galangal, turmeric leaf, and kaffir lime leaves until fragrant.
- Add the beef and jengkol to the pot, stirring well to coat everything with the spices.
- Pour in the thin coconut milk, salt, and sugar. Cook until the coconut milk is slightly reduced.
- Add the thick coconut milk. Stir until it reaches a boil, then taste and adjust the seasoning if needed.
- Once it boils, reduce the heat to low and continue to cook until the sauce thickens and the oil separates, creating a rich and oily consistency. This process can take several hours, so be patient and stir occasionally to prevent burning.
- Once the rendang is dry and the oil has separated, itβs ready to be served.
Tips for Best Results
- Choosing Jengkol: Select fresh jengkol that is firm and free from blemishes. Soaking them overnight helps to reduce the strong smell and soften the texture.
- Spice Levels: Adjust the amount of chili according to your heat preference. The given amounts will result in a moderately spicy dish.
- Coconut Milk: Freshly squeezed coconut milk will give a more authentic taste. If using canned coconut milk, make sure to shake well and possibly dilute to achieve the correct consistency for thick and thin coconut milk.
- Patience: The key to a perfect rendang is slow cooking. Allow the flavors to meld together over low heat for a rich and tender result.
Nutritional Information (per serving)
- Calories: 480
- Protein: 15 grams
- Fat: 40 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Sugar: 3 grams
Rendang Daging Sapi dan Jengkol is a delightful Indonesian dish that marries the tender, flavorful beef with the unique taste of jengkol, all enveloped in a rich, spicy coconut milk sauce. Perfect for special occasions or a treat for your taste buds, this dish is sure to impress. Enjoy cooking and sharing this traditional recipe with loved ones!