BEEF RENDANG RECIPE - Family's Secret Recipe Revealed

I am so excited to share this recipe with you, guys. This is to me one of the most delicious food in the world, Beef Rendang.  Now I am sharing with you my family's secret recipe that we have used for years, even in my parents restaurant back in the day. I love the complexity and the depth of the flavor. I know some of you are hindered from making this dish because of the ingredients and the long cooking process, but seriously, this worth to try. I hope you enjoy the recipe.

Ingredients

1 kg of beef chuck

Dry Spices :

1 tbs of coriander

8 cloves

1 nutmeg

3 cm of cinnamon

1 tsp ground cardamom

The Paste :

10 shallots (about 40 grams)

7 cloves of garlic ( around 30 grams)

2 lemongrass

35 grams of ginger

25 grams of galangal

7-8 kaffir lime leaves

125 grams of red chilies

4 bird's eye chilies

400 ml of coconut cream

3 - 4 tsp of salt

1 tsp pepper

1,5 - 2tbs

7 grams of turmeric leaf

water (About 1 - 1,5 liter )

vegetable oil (About 4 tbs)

optional : 750 grams of baby potatoes

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Preparation

• Cut the beef into 4 cm cubes
• Roast the nutmeg, coriander,cinnamon, and cloves until the aroma is released, then process in a blender to make fine powder. then I add the cardamom powder, mix.
  
• Separate the middle part of the lime leaves.
  
• Peel the hard part of the lemongrass, then cut both ends, then cut them into small pieces
• Cut the ginger and galangal into small pieces
• Into your blender, put the garlic and shallots, prepared ginger, galangal, lemongrass, and lime leaves. The chilies, and some water. And process for a few minute until they become fine paste
  

Step 2, Cooking

• Over medium heat, into a pan, pour some oil. When it's hot enough, put the paste and dry spices in. Cook for 4-5 minutes to release the aroma
• Then add the coconut cream, and add some water, bring to a simmer
  
• Add the beef in and then add salt, pepper, sugar, and the turmeric leaf. Cook on medium high to bring it to a simmer, stir occasionally.
• Once it boils, reduce the heat to medium low. Cook this until the beef is fork tender, and the sauce is completely reduced which will take about 3 hours.
• Add the baby potatoes in about halfway of the cooking time. It will allow time for the potatoes to cook and to absorb the flavor.
• Stir more frequently as the water reduces.
  
• If the sauce reduces faster than beef softening, add more water or lower the heat.
  
• Once the sauce is reduced, beef is fork tender, and the potatoes are cooked, means you're done.
  

Step 3, serving.

• Remove the turmeric leaves to serve.
• You can let it cool and and serve the next day for the best result.
• You can serve it with some white rice.
  

Notes :

• If you don't like it too spicy, just use the red chilies. Bird's eye chilies are used to make it spicier.
  
• You can substitute shallots with red onion
• If you can't find turmeric leaves, just add about 2 cm of turmeric
• I usually store this in the freezer, it can last for weeks. Just thaw and add some water to heat it up Cook over medium heat until it's reduced.

STREET FOOD STYLE NASI GORENG - INDONESIAN STIR FRIED RICE RECIPE

Nasi Goreng is one of the most famous Indonesian food. You can find it in any Indonesian restaurants, or even on the streets, sold by the street vendors. There are so many versions of Nasi Goreng, but now I am going to show you how to make the Street Food Version. This is also a good way to use any leftover rice and meat that you have at home. So, here is the recipe.

Ingredients

2 cups cooked rice (See notes)

3 cloves of garlic

3 shallots

3 small chilies

1/2 tsp of shrimp paste / belacan

100 grams of chicken, cut into small pieces

6 beef meetballs

1 eggs

1/2 cup white cabbage

1/2 cup mustard green

2-3 tbs of Kecap Manis (See Notes)

salt

pepper

 

Additionals and Condiments :

Some Acar ( click here for the recipe )

Krupuk Udang (Shrimp Crackers)

Crispy Eggs

Fried Shallots

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Preparation

• Cut the cabbage into small thin slices
• Cut off the stem part of the mustard green and thinly cut the green part. You want the veggies to be cut thinly so it can cook quickly.
• Cut the chicken into small pieces
• Cut the meatballs in half, then just slice them into little slices.
• Into a blender, put the garlic, shallots, chilies, salt, pepper, and the shrimp paste. Add some water. then process until it forms fine paste.
  

Step 2, Frying the shrimp crackers and eggs.

• Heat up some oil in a pan over medium flame, test it with your wooden spoon, if it bubbles, means the oil is hot enough
• Put the shrimp crackers in, then fry for few seconds. Once they puff up and change in texture, means you're done. put them on a train and transfer onto a paper towel to drain the excess oil.
• Into the same oil put one cracked egg, drizzle some oil over it with your wooden spoon, once the bottom has crisped up, then flip and cook for a few seconds. when it's done, put it on a strainer, and transfer to a paper towel.

Step 3, Cook the Nasi Goreng

• Transfer most of the oil, leave about one tablespoon in the pan. Then put the chicken in, cook for a minute until the color changes, then lightly season.
  
• Add the meatballs in, cook for another minute.
  
• Push the chicken and meatballs to one side of your pan, ad a bit of oil, then put the paste that we made earlier, and cook to get rid of raw taste of the spices. once it's cook, you can mix.
• Push everything to the side and add one cracked egg, let it cook a little bit in the pan before you scramble. then mix everything together
• Add the rice and vegetables, and mix everything together
• Add the regular soy sauce and kecap manis, and stir until everything is combined
• Taste it to check the seasoning, add more salt and pepper if you need to, give final stir, and it's done.
  

Step 4, Serve

• Onto a serving plate, put a portion of the Nasi Goreng, then sprinkle some fried shallots
  
• Put the crispy egg on top
• Add some Acar on the side
• Add some shrimp crackers
• Enjoy!

*This recipe makes 2-3 portions

Notes :

• You can use any leftover meat or any meat you have on hand. You can even use tofu for vegetarian version.
  
• The rice should be cold. Hot rice will be too sticky, so it won't be good. Some people even use leftover rice from the day before.
  
• Kecap Manis is one Indonesian specialty ingredients, it's a dark, sweet soy sauce.
  
• The shrimp paste or belacan is optional. but if you add it, it will give you an extra umami flavor. 
  
• If you don't have shallots, you can substitute it with onions.

ACAR - INDONESIAN SWEET PICKLE

Indonesian people love their condiments. This one, Acar, is one of the most common which you will find ready on the table when you eat Nasi Goreng or Sate Ayam. This condiment is so refreshing, and will take your meal to a different level

Ingredients

1 carrot

1 cucumber

a handful of shallots

a handful of chilies (I use Bird's eye chilies. See notes!)

3/4 tsp salt

2 tbs white vinegar

3 tbs sugar

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1

• Wash and dry all the vegetables
  
• Cut the bitter part of cucumber, and the other side. Cut the cucumber into small wedges and take the seeds out. Then cut it coarsely
  
• Peel the carrot, cut the ends, and cut into 3 parts. cut each part into 4 small wedges and take the core, and then cut into small pieces
  
• Cut the peeled shallots into smaller chunks
• Take the stems off the chilies , and cut them into smaller pieces.

Step 2

• Transfer all vegetables into mixing bowl
  
• Into that, add  the salt, the vinegar, and the sugar
• Mix well until most of the sugar dissolves
• Set aside for at least 30 minutes
  
• Taste if, it should be more sweet and sour with a bit of saltiness
  

Step 3

• Serve with any dishes, for example, you can serve as a condiment for your Nasi Goreng
  

Notes :

• If you don't like it too spicy, you can use milder type of chilies.
• Some people don't cut their chilies and shallots, especially if they have them smaller.
  
• You can store this in the fridge for about a week.
  

KUE DADAR GULUNG RECIPE ( PANDAN CREPE WITH COCONUT FILLING)

A fragrant pandan crepe with coconut palm sugar filling. This is Kue Dadar Gulung , also known as Kue Dadar. So simple to make and so delicious. If you want something different for your tea time or dessert after meal, this is definitely something worth to try. I hope you enjoy this recipe!

Ingredients

For the crepes :

8 pandan leaves

375 ml of water

couple drops of green food coloring

200 grams all purpose flour

1/2 tsp salt

 1  egg

80 grams coconut cream

For the coconut filling :

150 grams shredded coconut

100 grams palm sugar

3/4 cup of water

1 pandan leaf

1/2 tsp salt

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Crepe Batter

• Wash the 8 pandan leaves and cut them into pieces, put it in the blender with the water, and blend it for few minutes, Then strain. Measure it to know if you get 375 ml of liquid. Add few couple drops of green food coloring  and stir until it dissolves.
• Combine the flour with salt with a whisk.
• Combine the pandan juice, egg, and coconut milk together with a whisk
• Combine the wet and dry ingredients together, whisk until smooth, then strain.
• Set aside to rest while making the filling.
  

Step 2, Coconut Filling

• Shave the palm sugar
• On a low heat, put the water, palm sugar and pandan leaf, cook just until the sugar dissolves. Strain and set aside
  
• On another pan put the shredded coconut, and strain the sugar mixture over it, put in the pandan leaf, and cook in low heat until you don't see excess liquid in the pan anymore, and the coconut turns softer.
• Transfer to a bowl and let cool.
  

Step 3, Cooking the Crepes

• Heat the pan on medium heat, and lightly grease with oil.
• Pour about 1/2 cup of the batter and swirl at the same time, then shake the pan a little bit to coat the pan perfectly.
• Wait until you see the color completely changes, then flip, wait for 3-4 seconds, then transfer to a plate.

Step 4, Assemble

• Place the crepe on a plate, then put a spoonful of coconut filling.
  
• Fold the sides over the filling, and then roll.
  
• Repeat with the remaining crepes and filling.
• Plate them and ready to serve.
  

Notes :

• If you use the pandan paste, just put 1/2 tsp of it into 375 ml of water, and stir until the paste dissolves.
• If you can't find palm sugar, you can use regular brown sugar.
• I used coconut cream that has creamy consistency, not coconut milk.
  
• You can use store bought desiccated coconut, but add a little bit more water to cook.
• You can use vanilla essence instead of pandan leaf for the coconut filling.

OPOR AYAM RECIPE (COCONUT CHICKEN SOUP)

This is one special dish that we often make in our Eid Holiday in Indonesia. We often eat it with rice cake and vegetables, but honestly, my favorite is to eat it with steaming hot rice,  crispy shallots. This is one of the non spicy and flavorful Indonesian dishes that are enjoyable for everyone.

 

Ingredients

1 whole chicken cut into 10 pieces

1 lemongrass

4 kaffir lime leaves

1 bay leaf

about 750 ml of water

200 ml coconut cream

3 medium potatoes

2 tbs vegetable oil for sauteeing

salt ( I used around 2 tsp)

sugar (I used around 3 tsp)

some fried shallots

For the paste :

5 cloves of garlic

7 shallots

2 cm of ginger

4 cm of galangal

4 candlenuts

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp pepper

2 tbs vegetable oil

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Preparation

• Wash the chicken properly. Let the water drain, and pat dry. Season with salt, then mix and set aside.
• Cut the ginger and galangal into smaller pieces. Cut the tips of the lemongrass, then pound it with the back of your knife.
• Put the garlic, shallots, ginger, galangal,candlenuts, corriander, cumin, pepper, and some oil into food processor. Process them until they form a paste.

Step 2, Cooking

• On a hot pan, put about 2 tablespoon of oil. When it's hot enough, put the paste that you made earlier and sautee for about 5 minutes to get rid of raw taste.
  
• Add the lime leaves, bay leaf and lemon grass, sautee for a couple more minutes to release the aroma.
• Add the chicken, cook until it firms up and the color changes. After that you can add half of the water, salt and sugar, stir and let the chicken cook for about 15 minutes. At this phase you can cover ans stir occasionally, but watch it if the water is too dry, you can add more water.
  
• Once the chicken is cooked, you can add more water until the chicken is almost covered, then add the potatoes, and coconut cream. Cook until the potatoes are tender. Taste if it's seasoned properly.
  

Step 3, Serving

• Plate it on a bowl, and top with fried shallots. You can serve it hot with some rice, and Enjoy!

Notes :

• Fried shallots is actually optional but highly recommended! It takes the dish into different level.
• You can substitute candlenuts with macadamia, cashews or almonds They're not the same, but will do.
• If you can't find kaffir lime leaves, you can try using lime zest, or lemon thyme.
• If you can't find fresh ginger or galangal, feel free to use the powdered ones. 1-2 tsp for ginger and 2-4 tsp for galangal