How to Make Favorite Beef Rendang - Indonesian

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Before you jump to Beef Rendang - Indonesian recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone's active participation. Each and every family should start creating changes that are environmentally friendly and they should do this soon. The cooking area is a good starting point saving energy by going more green.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. It is pretty easy to live green, of course. It's concerning being functional, usually.

We hope you got benefit from reading it, now let's go back to beef rendang - indonesian recipe. You can have beef rendang - indonesian using 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Beef Rendang - Indonesian:

1. Get of beef (I used shin beef) - cut big square (I used 250 on purpose).
2. Get of coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier).
3. Prepare of coconut milk mix to 400ml water. This to make 800ml light coconut milk.
4. Take of kafir limes leaves (dont use the stem).
5. You need of bayleaves (I only used 2 as we dont have in the house).
6. You need of lemongrass cut into 3.
7. Provide of turmeric leaves (omit if you dont have).
8. Take of brown sugar (I used our palm sugar - gula jawa).
9. Prepare of tamarind paste (if you used seed one, mix in water).
10. Get of coconut oil (or any) - add if need it.
11. Provide of Salt (last).
12. Get of Knorr beef cube.
13. Prepare of white pepper.
14. Get of Optional: Rendang paste - I used Indofood brand.
15. Prepare of To blends in food processor with 1 tbsp oil:.
16. Prepare of Red chillies (30 gr) - cut/slice.
17. Provide of Thai red chilies.
18. Take of shallot - cut.
19. Take of garlic.
20. Use of ginger.
21. Provide of galangal mince.
22. Get of corriander seed/powder.
23. Get of nutmeg powder.
24. Take of turmeric powder.
25. Provide of candlenut (omit if you dont have).

Steps to make Beef Rendang - Indonesian:

1. In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes).
2. In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes..
3. Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass..
4. Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off..
5. Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender)..
6. Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred.
7. Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning..
8. This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring..
9. You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes..
10. After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;).
11. The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did - but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless..

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