Rendang

Rendang is a classic dish from West Sumatra, slow-cooked and enjoyed for generations. It brings people together for family gatherings and celebrations. Tender beef simmers in coconut milk with lemongrass, galangal, chili, and star anise, making every bite rich and comforting, especially with steamed rice. Boembloc lets you bring the flavors of Sumatra to your own kitchen.

Ingredients (3-4 servings)

1 Boembloc Rendang
500-700 g beef
200 ml coconut milk
350 ml water

Preparations

Cut beef into 5 cm cubes.

2. Mix 50 ml of coconut milk with 300 ml of water. Set aside the remaining coconut milk.

Instructions

1. Combine beef, Boembloc Rendang, and the coconut milk-water mixture in a pan. Cover. Cook on medium heat.

2. After 20 minutes, stir. Cover. Cook on medium-low heat for 60 minutes.

3. Stir in the remaining coconut milk. Lower heat. Cover and bring to a gentle boil.

4. Once boiling, remove lid. Cook on very low heat.

5. Stir occasionally until the sauce thickens, darkens, and coats the meat. Rendang is ready when the sauce is deep brown, glossy, and mostly dry, and the beef is tender yet holds its shape.

Serve your rendang with rice. For extra freshness and balance, you can add a vegetable curry or some steamed greens on the side.

Page updated

Google Sites

Report abuse