Authentic Indonesian Beef and Jengkol Rendang with Aromatic Spices

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 sautéing

Spice Paste:

• 50 grams of curly red chilies
• 6 red bird’s 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

1. Prepare the Jengkol:

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   • Cut each jengkol in half and soak them overnight.
   • 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.

2. Make the Spice Paste:

   • Blend all the ingredients for the spice paste until smooth.

3. Cook the Rendang:

   • Heat the oil in a large pot. Sauté 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, it’s 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!