Recognized as one of the worlds "World's Most Delicious Food" by 2011 online poll, rendang is a renowned Indonesian dish that is beloved for its robust flavors and cultural significance. While it can be prepared with a variety of proteins, water buffalo has traditionally been a popular choice due to its availability in the region.
The dish is prepared by slowly cooking the meat with a blend of aromatic spices, herbs, and coconut milk until the liquid is reduced and the meat becomes tender. This slow cooking process allows the flavors to develop and intensify, resulting in a rich and deeply flavored dish. We encourage you to give it a try!
Ingredients:
1.1 lbs water buffalo eye of round, thinly sliced
2 cans (400 ml each) coconut milk
2 lemongrass stalks, bruised
4 kaffir lime leaves
3 tablespoons oil
3 shallots, finely chopped
4 cloves garlic, minced
2 teaspoons grated ginger
2 teaspoons grated galangal
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder (or adjust to taste)
1 teaspoon salt (or adjust to taste)
1 tablespoon tamarind paste
1 tablespoon palm sugar or brown sugar
Instructions:
- In a large pan or wok, heat the oil over medium heat. Add the shallots, garlic, ginger, and galangal. Sauté until fragrant and lightly golden.
- Add the ground coriander, turmeric, cumin, and chili powder. Stir well to combine and cook for another minute.
- Add the sliced water buffalo eye of round to the pan and cook until browned on all sides.
- Pour in the coconut milk and stir to combine. Add the lemongrass stalks, kaffir lime leaves, salt, tamarind paste, and palm sugar.
- Reduce the heat to low and simmer for about 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Adjust the seasoning with salt and sugar according to your taste preferences.
- Serve the rendang hot with steamed rice or traditional Indonesian side dishes like nasi minyak (fragrant rice) or nasi padang (spiced rice).