Hi Guys!
Today you are in for a treat as I am sharing a famous beef curry stew from Indonesia, called Rendang. This is originally from Sumatra, but you can also find the variations of chicken, crab, and whatnot Rendang, in neighboring countries such as Malaysia and Singapore. In Indonesia itself, there are Sumatran version and Javanese version. All yummeeeehhh
Today though, I am sharing lazy version of me. Using slow cooker 🤣🤣🤣🤣 I had many dishes going on in the kitchen plus some baking as well, so I just made slow cooker version Rendang, although later on one still would need to continue cooking the curry stew on stove top to get that caramelized color of Rendang
1.3 - 1.5 kg beef cubes
2 cans of coconut milk
2 lemongrass, bruised
2 Indonesian bay leaf (daun salam)
5 kafir lime leaf (daun jeruk purut)
1 cinnamon sticks
1 heaping tbsp brown sugar
1 tsp salt
1 c unsweetened desiccated coconut
Spice Paste
1 tsp each cumin ground, coriander ground, turmeric powder
1 large onion
5-6 garlic
1/4 tsp each ginger powder, galangal powder
1/4-1/2 tsp chili powder
1-2 tbsp vegetable oil
1-2 tbsp water
Place beef cubes in slow cooker with everything else, followed with spice paste
Cook on high for 5-6 H
Then continue cooking on stovetop for 30 minutes, stirring often, until super thickening, less broth, and becoming Rendang (stew without broth) - adjusting salt (and MSG if using) for flavor
Enjoy!
