Rendang Kentang Ati Sapi Ala Akuhhh… Hihihi
Ingredients
- 1 package beef liver (available at Giant)
- 1 potato
- Galangal
- Bay leaves
- Lemongrass
- Turmeric
- Shallots
- Garlic
- Coriander
- 10 red curly chilies
- Cooking oil
- Kara coconut milk
- Water
- Ginger
- Royco seasoning
- Sasa seasoning (optional)
- Sugar
Steps
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Prepare the Beef Liver: Wash the beef liver thoroughly under running water and drain well. Bring a pot of water to a boil, then add the beef liver. Boil the liver to remove any unpleasant odors and to expel any blood. Once cooked, remove from the pot and set aside.
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Prepare the Spice Paste: Grind the galangal, lemongrass, turmeric, shallots, garlic, and coriander together into a fine paste. Use a mortar and pestle or a food processor for convenience.
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Sauté the Spice Paste: Heat a generous amount of cooking oil in a pan. Add the spice paste and sauté until fragrant. Add the bay leaves, lemongrass, and galangal, and continue to cook for a few minutes.
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Add Liquid Ingredients: Pour in some water and Kara coconut milk into the pan. Stir well to combine with the spice paste.
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Cook the Beef Liver: Add the pre-cooked beef liver into the pan. Simmer gently, allowing the liver to absorb the rich flavors of the spices and coconut milk.
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Season and Simmer: Sprinkle in Royco seasoning, a touch of Sasa seasoning if using, and sugar. Stir to combine and let the mixture simmer until the sauce reduces and the oil starts to separate.
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Final Touches: Allow the dish to simmer for a few more minutes, letting the flavors meld together perfectly. Once the rendang reaches the desired consistency and richness, remove from heat.
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Serve: Serve the rendang hot, ideally with steamed rice. Enjoy the rich and aromatic flavors of this Indonesian classic.
Notes
- Spice Adjustment: Adjust the number of red chilies to your preferred level of spiciness.
- Consistency: The longer you cook the rendang, the richer and thicker it will become. Ensure you stir occasionally to prevent burning.
- Additional Ingredients: Feel free to add other ingredients like kaffir lime leaves or turmeric leaves for added aroma and flavor.
Nutritional Information (per serving)
- Calories: 280
- Protein: 20g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
This unique take on rendang incorporates the rich, creamy flavors of coconut milk with the earthy undertones of galangal and lemongrass, creating a truly indulgent dish that’s perfect for a special meal. Enjoy the bold flavors and fragrant aromas of this traditional Indonesian recipe, and feel free to tweak the spice levels to match your palate. Happy cooking!