Rendang has a long history to be known until now, when I was little, my mother always cooked this food only at certain moments, this was due to the high price of beef, and other factors caused when the rendang cooking process required a high level of patience if you wanted to get unique flavors.
Cooking beef rendang will have different results if it is cooked by different people, this is due to the very variety of herbs used and the measurement and cooking process. the most basic part of getting different flavors is the cooking process, cooking beef rendang with gas and cooking with firewood will produce different tastes.
Rendang is one of the original dishes from Indonesia, original from the island of Sumatra, and was created by people from the Minangkabau tribe, also known as Padang people in the province of West Sumatra.
The name rendang is given because of its unique beef-based cuisine, but actually, the name rendang comes from word "marandang", which refers to the process of cooking slowly until it is blackened, in a commonly known sense, this process is often called caramelization.
In the beginning, rendang cooking was carried out because of the nature of the Minangkabau ethnic group who often traveled, or called "merantau", wandering was the process of someone leaving from their place of residence or homeland, who decided to go to look for a place to live in a new area. When going abroad, they bring food supplies called rendang, because the nature of beef rendang one of which is durable.
Because the Minang people like to migrate, rendang is then known by many people and many who like this dish, rendang then changes not only consumed by Minangkabau people, but becomes a must-have menu for celebrating religious holidays, especially Islam, becoming a mandatory menu when Eid al-Fitr (idul fitri) and Eid al-Adha (idul adha), for the menu when entertaining guests at weddings, birthday celebrations, and menus that are very tempting when presented to entertain guests who visit our house.
Rendang was originally made using buffalo beef, but now, there are many variations of rendang, buffalo beef can be replaced with beef, chicken, and even beef from other animals, but at this time I will only focus on buffalo beef.
Buffalo beef has a difference with beef, the main characteristic is seen in the dark red beef color, another difference is the calorie and fat content in buffalo beef is less compared to beef. On the market, buffalo beef is also cheaper when compared to beef.
To make beef rendang, requires basic ingredients of beef and coconut milk, both of these ingredients must be present, if one of them is not available, then it is certain that the food produced should not be named rendang, other than the required ingredients above, other ingredients needed are coconut sugar, rendang can also be concluded as a food that uses the benefits of coconut trees, because coconut trees are plants that are mostly found either in the garden or planted in the yard of the house.
Ingredients for making rendang beef:
1. Beef
The main ingredient in making rendang is beef, you can use buffalo beef or beef, the amount of beef you want to cook into rendang will follow the ingredients and other ingredients.
2. Coconut milk
Coconut milk for cooking rendang is selected from old coconut, with a characteristic coconut shell that has dark brown color, old coconut will produce a lot of coconut milk, to make rendang with the best taste, use original coconut milk derived from coconut, but if in your place You can't get coconut milk directly, you can use coconut milk that has been packaged and sold freely on the market.
3. Coconut sugar.
Coconut sugar is a product produced from coconut sap, coconut sugar is made by cooking coconut sap to dry, coconut sugar in my area is usually round because it is printed using bamboo, maybe at your place this coconut sugar is available in powder form, and that's the same, if Coconut sugar is not available, you can use substitutes using granulated sugar, or white sugar.
Spices used to make rendang:
The spices that will be used below are spices that must be available and cannot be substituted if there is no spice in your place of residence
1. Onions
Onions are a must-have spice for all dishes, but in making rendang, onions that must be prepared are onions and garlic and must be available in large quantities, there is no substitute material if this spice is not available in your place.
2. Candlenut
Is a seed produced from plants that are widely used as a source of oil, hazelnut included in one of the categories of spices and spices, as a spice in cooking, hazelnut has a role in making dishes become thick and strengthen the aroma and taste in cooking.
3. Coriander
Coriander is a spice that is spherical in shape, small in size similar to pepper.
4. Lemongrass
Is one type of spice that has a fresh aroma, the part that is used for cooking is the stem that has young shoots, this plant has a characteristic clump
5. Galangal
Tuber spices have a hard tuber texture and have a slightly pungent aroma but are fresh when smell.
6. Ginger
Spices are very well known for their spicy taste and fresh aroma, besides as a spice rendang, ginger is also widely used in other cooking recipes.
7. Turmeric
Spices derived from plants that produce bulbs, similar to galangal but different taste and aroma, in addition to using turmeric tubers, in making rendang we will also use the leaves.
8. Orange Leaves.
Leaves that are often used when cooking rendang are lime leaves
9. Bay leaf
Spices derived from plants called "daun salam", then better known as bay leaves, in some countries, this plant has another name, for example in Malaysia, this plant is called "ubar serai".
10. Red Chili
Spices that have a spicy flavor, chili used is red chili, large and long, if you like the spicy taste, add as much chili as you want to get the flavor of spicy beef rendang.
11. Candlestick acid
Spices that have sour and bitter taste, are round and conical bottom, this spice is used in a dry state.
12. Cumin
Spices with special spicy flavor and fragrant aroma.
Okay, the explanation above is the ingredients and spices that must be provided if you want to cook rendang beef, if the ingredients and spices above are available, then you will get a unique and original rendang taste like rendang cooked by Minang people, we just need to adjust the measurements right to get rendang with delicious aroma and taste.
Measuring ingredients and seasonings to make rendang
material
1 kg of buffalo beef
1 liter of runny coconut milk
0.5 liters of thick coconut milk
Seasoning
Seasoning in cooking rendang can be divided into two, namely fine spices and whole seasoning.
Fine spices
15 cloves of red onion
11 cloves of garlic
7 grains of hazelnut first
1 tbsp roasted coriander first
1 teaspoon cumin
1 segment of ginger
1 cm turmeric
salt to taste
25 red chilies
Whole seasoning:
3 bay leaves
1 sheet of turmeric leaves
5 pieces of lime leaf
2 lemongrass crushed
1 piece of candlestick acid
1 galangal segment crushed
1 cm of crushed turmeric
1.5 grains of coconut sugar
Cooking tools
1 medium frying pan for cooking beef rendang
1 ulekan or blender to smooth the seasoning
Steps to cook beef rendang
- Blend all the spices by using a ulekan or blender
- After smooth then cook until done with the characteristics already smell a very fragrant smell
- Add buffalo beef and stir until the seasoning is mixed with the beef.
- Enter the whole seasoning and coconut sugar, then stir again
- Add the runny coconut milk, then stir again.
- Taste the food, if there is a taste that is lacking, for example less salty then add salt to taste
- After about 1 hour the coconut milk will decrease, then add the thick coconut milk and stir again
- The stirring process must be done frequently so that the food does not burn and will cause a bitter taste, stir the cooking over low heat for approximately 3 hours, this is done so that the beef will become tender and not tough, use low heat until the coconut milk runs out and becomes oil
- The key to the cooking process is in your hand, if you want dry beef rendang then cook rendang until coconut milk is completely gone.
- Serve to be eaten with the family at home
Thus the process of cooking buffalo beef rendang that I can share, rendang can be served with a plate of white rice, and during the Eid al-Fitr it will be juxtaposed with the "Ketupat", really a favorite food menu that is always at our family's home when we visit and it always tastes good with distinctive flavor.
How, interested to make it at home, let me know if you find any obstacles in making this rendang beef menu.
Good luck and hopefully useful.
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