{"id":9030,"date":"2020-06-19T16:22:47","date_gmt":"2020-06-19T21:22:47","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=9030"},"modified":"2020-06-19T18:40:50","modified_gmt":"2020-06-19T23:40:50","slug":"indonesian-beef-rendang-2","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=9030","title":{"rendered":"Indonesian Beef Rendang"},"content":{"rendered":"\n<p>Beef Rendang is one of those dish that is super delicious, full of flavor from all the spices used in the cooking , yet , you really can&#8217;t cook this too often . It is very time consuming , not that it&#8217;s hard , it&#8217;s just that it takes a long time for the flavor to develop and you want to get it right , otherwise you&#8217;re just having a beef curry . <\/p>\n\n\n\n<figure class=\"wp-block-video\"><video height=\"1080\" style=\"aspect-ratio: 1920 \/ 1080;\" width=\"1920\" controls src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160241.mp4\"><\/video><\/figure>\n\n\n\n<p>I grew up in a country where Rendang was originally come from . Although i wasn&#8217;t born in Padang , the area where this dish was from . I still got to eat them quite often , not to mention there were so many restaurant with rendang as its specialty . The restaurant would be called &#8221; Rumah Makan Padang &#8221; What&#8217;s interesting about this particular restaurant is how they have the display of stacked many many plates full of the dishes they have to offer . You can tell it is &#8216; Rumah Makan Padang &#8221; just by seeing how it looks from outside . At least this is how i remember them back 20 something years go , things might have changed , as i haven&#8217;t visited back home for that long . But on top of that they&#8217;re famous with their spicy dishes and the servers would bring out your food order with his \/ her arm full of stacked plates as well . It&#8217;s amazing .. <\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-1024x768.jpeg\" alt=\"\" data-id=\"9029\" data-full-url=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-scaled.jpeg\" data-link=\"https:\/\/www.oliviaskitchen.net\/?attachment_id=9029\" class=\"wp-image-9029\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-1024x768.jpeg 1024w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-300x225.jpeg 300w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-768x576.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-1536x1152.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-2048x1536.jpeg 2048w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Restoran_Padang-1140x855.jpeg 1140w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" width=\"560\" height=\"315\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Intip-Kesuksesan-Restoran-Padang-dengan-Sistem-Perjanjian-Kerja-Bagi-Hasil.jpg\" alt=\"\" data-id=\"9028\" data-full-url=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Intip-Kesuksesan-Restoran-Padang-dengan-Sistem-Perjanjian-Kerja-Bagi-Hasil.jpg\" data-link=\"https:\/\/www.oliviaskitchen.net\/?attachment_id=9028\" class=\"wp-image-9028\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Intip-Kesuksesan-Restoran-Padang-dengan-Sistem-Perjanjian-Kerja-Bagi-Hasil.jpg 560w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/Intip-Kesuksesan-Restoran-Padang-dengan-Sistem-Perjanjian-Kerja-Bagi-Hasil-300x169.jpg 300w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/figure><\/li><\/ul><figcaption class=\"blocks-gallery-caption\">See ? how his arm full of stacked plates .. i really have no clue how he handles them all . It is full of food , not dirty plates ! LOL <\/figcaption><\/figure>\n\n\n\n<p>So , back to Rendang , it takes time to make this dish . If you think standing , stirring for 25 to 30 minutes cooking Risotto is time consuming , try making Rendang . I personally don&#8217;t know if instant pot will shorten this , it probably will but i am using the traditional method of good ol&#8217; dutch oven . My mom used to make this , but she would &#8216; cheat &#8216; lol.. she wouldn&#8217;t make the spices\u00a0 herself, she would buy the spices in a packet , sold everywhere around the market . She would then add little bit more spices .. and this way it cuts the time as well . It was still good .. i didn&#8217;t know any better back then . Still , my mom was an amazing cook ! <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-scaled.jpeg\" alt=\"\" class=\"wp-image-9053\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_184046-01-1-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p>Years and years later , not until i was in Texas , when i became a better cook , that i tried the real rendang from scratch instead of using the spices from the packet they sell in Asian grocery store . The spices , not gonna lie , it has a ton of spices .. i mean , i am not talking about garlic and onion only here , but wide arrange of spices , from the basic garlic , ginger , shallot , all the way to star anise , lemon grass , galangal and candlenut . Candlenut , you say ? what the heck is candlenut ? I am not quite sure how to explain this either , candle nut is sort of like hard nut , has the look of macadamia nut , but you cannot eat it raw , it is toxic . Google it .. you&#8217;ll find out more about candle nut . All this along with the protein source , are cooked , simmered in coconut milk . Yes , it is totally worth the time making it from scratch. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9032\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_124928-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<p>The first thing you have to make obviously is to make the spice paste , it is not hard . I used food processor , i&#8217;d imagine back in Indonesia , people had to use mortar and pestle to grind these spices into a paste , not fun ! With the help of food processor , it&#8217;s a matter of minute and it is finished . I throw them all spices in there , pulse and turn it on for maybe half a minute or so , and it&#8217;s done. Sometimes i&#8217;d like to make this ahead of time too . I have never freeze them tho , i&#8217;d imagine you could do this too .<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-scaled.jpg\" alt=\"\" class=\"wp-image-9033\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1255535111361469547720164-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Spice paste <\/figcaption><\/figure>\n\n\n\n<p>After the spice paste is made , slice the beef , and just mix it and cook it with coconut milk . There are 3 steps in cooking this , that&#8217;s&nbsp; what makes&nbsp; it so long . The beef doesn&#8217;t take long to cook obviously . You can cook it until the beef is done an hour or so , and with lots of sauce , i&#8217;d call this the curry style . And then next step , if you keep cooking past this .. with thick sauce , it will be called Kalio , or somewhat wet rendang&nbsp; , lots of thick sauce . My mom used to make it up to this step . If you keep cooking it past this , is step you want and it is what we call Rendang when all the sauces are absorbed by the meat , and it turns dark, and it&#8217;s super rich and delicious . Don&#8217;t get me wrong , all three stages are super awesome on its own !! i wouldn&#8217;t mind any of them \uf609<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-scaled.jpg\" alt=\"\" class=\"wp-image-9034\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1303196766494996227186421-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-scaled.jpg\" alt=\"\" class=\"wp-image-9035\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1307325170610227942856884-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9036\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_130826-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients : <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>about 2.5 lbs beef chuck roast , cut about 1.5 inch thick , set aside , i&#8217;d put them in dutch oven <\/li><li> 2 smashed lemon grass , tie a knot if it&#8217;s too long to fit the dutch oven <\/li><li> 2-3 indonesian bay leaves <\/li><li>about 1 inch of galangal ( if you don&#8217;t have galangal , skip it .. ) <\/li><li>3-4 kaffir lime leaves ( skip this too if you can&#8217;t find any ) <\/li><li>5 star anise <\/li><li>10 bird eyes chilis \/ cayenne pepper works too , adjust the spiciness to your taste , about 1 oz <\/li><li>2 inches ginger <\/li><li>1.5 tsp ground turmeric ( if you have fresh , it&#8217;s even better ! I&#8217;d use several ) <\/li><li>1.5 tsp ground cloves ( i have fresh ones , i throw in about the same amount ) <\/li><li>5 large shallots , or 10 small ones <\/li><li>7 cloves of garlic<\/li><li>1 can , 14 oz can coconut milk , i choose full fat <\/li><li>salt and pepper to taste<\/li><li>light brown sugar , unless you have palm sugar , use it . Otherwise light brown sugar about 1 tbsp <\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Make the spice paste : <\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>In food processor , add in garlic , shallots , ginger , ground turmeric ( or fresh ) , ground cloves ( if it&#8217;s fresh i just throw them in the pot ) , bird eye chilies . Pulse , then keep going until it becomes almost smooth . <\/li><li>Transfer all this paste into the dutch oven to be mix with the beef , mix well with your hand . Add the smashed lemon grass , kaffir lime leaves , indonesian bay leaves , star anise , cloves , galangal . <\/li><li>Add the coconut milk , add about 3\/4 of water , using the can . Mix well , cook , bring to boil , turn the heat to medium low . Add salt , pepper , sugar  . Keep cooking until all the coconut milk has been absorbed , you can call it done by couple hours , if the beef is tender , and you have thick sauces , or keep going until the beef turns dark , the sauce if pretty much becomes one with the meat . <\/li><li>Serve with jasmine rice<\/li><\/ul>\n\n\n\n<p>Below are some pictures I took during the cooking process . From the beginning to the end , you can see changes . <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-scaled.jpg\" alt=\"\" class=\"wp-image-9037\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1309126831561070449747080-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-scaled.jpg\" alt=\"\" class=\"wp-image-9040\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1328577063670403868103264-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>About half an hour in <\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-scaled.jpg\" alt=\"\" class=\"wp-image-9039\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-scaled.jpg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-225x300.jpg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-768x1024.jpg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-1152x1536.jpg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-1536x2048.jpg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_1441501708742477121856640-1140x1520.jpg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>I call this the curry stage .. it&#8217;s yummy but it&#8217;s not rendang yet . About an hour and half <\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9041\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_151147-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9042\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_153033-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>This is the stage of kalio or wet rendang . This is the type I grew up with , my mom wasn&#8217;t willing to cook it longer than 2 hours or 2.5 hours at this point \uf605<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9043\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_154950-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Finally almost there , sauce is absorbed , getting drier and it&#8217;s just so wonderful . You can stop here or keep going ..<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9044\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_155716-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>One word amazing flavor ! <\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1920\" height=\"2560\" src=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-scaled.jpeg\" alt=\"\" class=\"wp-image-9045\" srcset=\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-scaled.jpeg 1920w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-225x300.jpeg 225w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-768x1024.jpeg 768w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-1152x1536.jpeg 1152w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-1536x2048.jpeg 1536w, https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2020\/06\/20200619_160500-01-1140x1520.jpeg 1140w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><figcaption>Off the heat . Total 4 hours cooking <\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Beef Rendang is one of those dish that is super delicious, full of flavor from all the spices used in the cooking , yet , you really can&#8217;t cook this too often . It is very time consuming , not that it&#8217;s hard , it&#8217;s just that it takes a long time for the flavor to develop and you want to get it right , otherwise you&#8217;re just having a beef curry . I grew up in a country where Rendang was originally come from . Although i wasn&#8217;t born in Padang , the area where this dish was from . I still got to eat them quite often , not to mention there were so many restaurant with rendang as its specialty . The restaurant would be called &#8221; Rumah Makan Padang &#8221; What&#8217;s interesting about this particular restaurant is how they have the display of stacked many many plates full of the dishes they have to offer . You can tell it is &#8216; Rumah Makan Padang &#8221; just by seeing how it looks from outside . At least this is how i remember them back 20 something years go , things might have changed , as i haven&#8217;t visited back home for that long . But on top of that they&#8217;re famous with their spicy dishes and the servers would bring out your food order with his \/ her arm full of stacked plates as well . It&#8217;s amazing .. So , back to Rendang , it takes time to make this dish . If you think standing , stirring for 25 to 30 minutes cooking Risotto is time consuming , try making Rendang . I personally don&#8217;t know if instant pot will shorten this , it probably will but i am using the traditional method of good ol&#8217; dutch oven . My mom used to make this , but she would &#8216; cheat &#8216; lol.. she wouldn&#8217;t make the spices\u00a0 herself, she would buy the spices in a packet , sold everywhere around the market . She would then add little bit more spices .. and this way it cuts the time as well . It was still good .. i didn&#8217;t know any better back then . Still , my mom was an amazing cook ! Years and years later , not until i was in Texas , when i became a better cook , that i tried the real rendang from scratch instead of using the spices from the packet they sell in Asian grocery store . The spices , not gonna lie , it has a ton of spices .. i mean , i am not talking about garlic and onion only here , but wide arrange of spices , from the basic garlic , ginger , shallot , all the way to star anise , lemon grass , galangal and candlenut . Candlenut , you say ? what the heck is candlenut ? I am not quite sure how to explain this either , candle nut is sort of like hard nut , has the look of macadamia nut , but you cannot eat it raw , it is toxic . Google it .. you&#8217;ll find out more about candle nut . All this along with the protein source , are cooked , simmered in coconut milk . Yes , it is totally worth the time making it from scratch. The first thing you have to make obviously is to make the spice paste , it is not hard . I used food processor , i&#8217;d imagine back in Indonesia , people had to use mortar and pestle to grind these spices into a paste , not fun ! With the help of food processor , it&#8217;s a matter of minute and it is finished . I throw them all spices in there , pulse and turn it on for maybe half a minute or so , and it&#8217;s done. Sometimes i&#8217;d like to make this ahead of time too . I have never freeze them tho , i&#8217;d imagine you could do this too . After the spice paste is made , slice the beef , and just mix it and cook it with coconut milk . There are 3 steps in cooking this , that&#8217;s&nbsp; what makes&nbsp; it so long . The beef doesn&#8217;t take long to cook obviously . You can cook it until the beef is done an hour or so , and with lots of sauce , i&#8217;d call this the curry style . And then next step , if you keep cooking past this .. with thick sauce , it will be called Kalio , or somewhat wet rendang&nbsp; , lots of thick sauce . My mom used to make it up to this step . If you keep cooking it past this , is step you want and it is what we call Rendang when all the sauces are absorbed by the meat , and it turns dark, and it&#8217;s super rich and delicious . Don&#8217;t get me wrong , all three stages are super awesome on its own !! i wouldn&#8217;t mind any of them \uf609 Ingredients : about 2.5 lbs beef chuck roast , cut about 1.5 inch thick , set aside , i&#8217;d put them in dutch oven 2 smashed lemon grass , tie a knot if it&#8217;s too long to fit the dutch oven 2-3 indonesian bay leaves about 1 inch of galangal ( if you don&#8217;t have galangal , skip it .. ) 3-4 kaffir lime leaves ( skip this too if you can&#8217;t find any ) 5 star anise 10 bird eyes chilis \/ cayenne pepper works too , adjust the spiciness to your taste , about 1 oz 2 inches ginger 1.5 tsp ground turmeric ( if you have fresh , it&#8217;s even better ! I&#8217;d use several ) 1.5 tsp ground cloves ( i have fresh ones , i throw in about the same amount ) 5 large shallots , or 10 small ones 7 cloves of garlic 1 can , 14 oz can coconut milk , i choose full fat salt and pepper to taste light brown sugar , unless you have palm sugar , use it . Otherwise light brown sugar about 1 tbsp Make the spice paste : In food processor , add in garlic , shallots , ginger , ground turmeric ( or fresh ) , ground cloves ( if it&#8217;s fresh i just throw them in the pot ) , bird eye chilies . Pulse , then keep going until it becomes almost smooth . Transfer all this paste into the dutch oven to be mix with the beef , mix well with your hand . Add the smashed lemon grass , kaffir lime leaves , indonesian bay leaves , star anise , cloves , galangal . Add the coconut milk , add about 3\/4 of water , using the can . Mix well , cook , bring to boil , turn the heat to medium low . Add salt , pepper , sugar . Keep cooking until all the coconut milk has been absorbed , you can call it done by couple hours , if the beef is tender , and you have thick sauces , or keep going until the beef turns dark , the sauce if pretty much becomes one with the meat . Serve with jasmine rice Below are some pictures I took during the cooking process . From the beginning to the end , you can see changes .<\/p>\n","protected":false},"author":15,"featured_media":9046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9030"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9030\/revisions"}],"predecessor-version":[{"id":9054,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9030\/revisions\/9054"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9046"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}