Rendang Padang
West Sumatra, Indonesia
Often called the world's most flavorful curry, rendang is a dry coconut curry from the Minangkabau people of West Sumatra. Beef is slow-cooked for hours in coconut milk with lemongrass, galangal, turmeric leaves, and a complex rempah (spice paste) until the liquid evaporates and the meat turns dark, tender, and intensely concentrated. True rendang is never soupy — it's meant to be shelf-stable, originally created for long journeys.
Ingredients
- 1000 gbeef chuck (cubed)
- 1.5 lthick coconut milk
- 2 stalkslemongrass (bruised)
- 50 ggalangal (thinly sliced)
- 1 pieceturmeric leaf
- 100 gshallots
- 50 ggarlic
- 150 gred chilies (keriting)
- 3 tbsptoasted coconut (kerisik)
Directions
- 1
Blend shallots, garlic, ginger, and chilies into a smooth spice paste (bumbu).
- 2
In a heavy-bottomed pot, combine coconut milk, spice paste, lemongrass, galangal, and turmeric leaf over medium heat.
- 3
Bring to a boil, then add the beef and lower heat to a simmer, stirring occasionally.
- 4
Once the coconut milk thickens and turns oily (kalio stage), add the toasted coconut (kerisik) and salt.
- 5
Continue cooking on very low heat, stirring constantly, until the liquid evaporates and the spices dark brown and cling to the meat.
- 6
Serve at room temperature; it’s best eaten the following day.