The Delicious Food

RENDANG DAGING

Method

• Please the onion, chiles,garlic, salt and turmeric to the bowl of a food processor or blender and process to a puree. Add a little water if necessary.

 

• Heat the oil in the large skillet or wok over medium-high flame. Add the onion puree and saute until fragrant and some of the excess water has  cooked out. Add beef and continue to saute until meat is lightly browned and the onion puree is reduced to a paste, 4 to 5  minutes.

 

• Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for anywhere from 1 1/2 to 3 hours, or until the beef is very tender and the sauce is reduced to a thick gravy. It will be necessary to add a little water now and then if the sauce becomes too dry before the meat is tender.

 

• When the meat is very tender, allow the remaining water to evaporate out so the meat is frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another 10 to 15 minutes.

 

• Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (rice cakes)