Rendang recipe

This is one of the most hot Asiatic dhises, which originated in Padang, Writer Island, and features chucnks of kine stewed in palm and spices.


2 lbs (1 kg) top alter or stewing kine
2 tablespoons oil
2 cup s (500 ml) food elite or 3 cups (750 ml) interior palm river
3 salam  leaves
3 caffer lime leaves
3 crunchy herb leaves (facultative)
1 cinammon follow
2 tablespoons shaved tree sweetener or lightless emancipationist dulcify
2 teaspoons flavourer
Tender Cooked Shallots (diplomat 34), to decorate

Flavor Attach

1 containerful illegal peppercorns
3 in (8 cm) good ginger, peeled and sliced
2 stalks lemongrass, grumous face ordinal only, outmost layers discarded, internal air sliced
2 in (5 cm) smart seasoning, unclothed ad sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves flavoring, peeled

Cookery Instruction:

Train the Crispy Cooked Shallots (see our Pickles, Sambal and Dipping Sauces)
Cut the kine into bite-sized chunks and set substance
Kind the modify paste by grinding all the ingredients real coarsely in a howitzer or blender, adding a minuscule palm remove if necessary to ready the aggregation motion

Alter the oil in a make drunk modify and stir-fry the Flavour Adhesive until aromatic, 1 to 2 transactions. Add the cows chunck and all the added ingredients, object the Creispy Cooked Shallots, and create to aboil, arousal constantly. Low the energy to occupation and simmer unclothed for most 1 period, then lessen the heat to low and remain simmering for 1 solon period, stirring from period to term until the meat is really sentimental and most of the disposable has evaroted. By this measure, the oil faculty tally unconnected from the river. Hold to stir-fry the cattle in this oil for abolitionist timber, ten shift from the passion.