04-28-2024 11:53 AM
Hello everyone…
Still in Syawal month and Eid Al Fitr ambience, I would like to once again extend my warmest greetings of Eid Mubarak for the big family of Local Guides who celebrate it, wherever ones are.
I am blessed to celebrate this auspicious occasion, Lebaran day (Indonesian term for Eid Al Fitr) with my big family. We gather in Jakarta this time, avoiding the crazy traffic of mudik, or the temporary exodus home. This is the first time we celebrate it back in Indonesia, after spending 2 years in Wellington, New Zealand. Usually, we go back home to Lampung to meet my mom and my family. But this time, we decide to stay in and get my family coming to Jakarta.
Beside celebrating the joy of achieving the victory of conquering ourselves, ditching all bad behaviour and multiplying good deeds during Ramadhan, we also celebrate our togetherness with delicious food. As you know, Eid Al Fitr is a special day celebrated with special cuisine. For sure, Indonesian special cuisines will adorn the celebration.
Previously, I have shared Sambal, Sop Kambing, and Sate Maranggi, for some traditional Indonesian food, offered during special time. This time, I’d like to share two recipes from my kitchen, Rendang. I also have Kari Ayam or Indonesian chicken curry recipe but perhaps, I will share on a different post.
I guess many of you know Rendang already. Rendang, Indonesian traditional spicy beef originated from West Sumatera or Minangkabau, was inaugurated as no. 1, the best food in the world by CNN travel, back in 2017. I guess the title continues till now, at least for me and my family . It’s super delicious and is commonly found at people’s dining table during Eid Al Fitr and Eid Al Adha, two big celebrations for Muslims.
Rendang is famous for its rich flavour and juicy, tender beef,- the result of hours of cooking and shimmering the beef in its mixed Indonesian traditional herbs. Its taste, appearance, and aroma are so distinct and exquisite, many love to devour it to the last bit. The beauty of rendang also lies on its simplicity. You don’t have to do much to cook and I’ll soon share the ingredients and how to cook it.
Every year, my family and I cook Rendang for Lebaran day. We usually pair it with ketupat or rice cake, together with other lebaran cuisine like opor, kari ayam, sayur godog, sambal goreng ati, dendeng Cirebon and more. But this time, I will share 2 of the recipes mentioned above. Let’s cook!
Ingredients:
GROUND SPICES
Note: In Indonesia, we can buy the ‘premix’ fresh ground spices, especially in the traditional market. The instant package is also available, but better add fresh ingredients for extra flavour. Otherwise, you can prepare the ground spices yourself as well.
Here's what you'll need:
Mix everything except tamarind, galangal and ginger, grind into paste.
Just a little note: Some recipes also uses cardamon, star anise, pepper and cumin to bring more flavour and aroma. Feel free to add them to your liking.
Again, everything in my recipe is like sort of a recommendation, so it’s adjustable. If you don't like or can't take hot and spicy food, you can always reduce the chilies or other herbs as well. I always believe that we all have different taste buds so feel free to adjust the recipe.
How to cook
Note: I like super tender beef, so I usually cook the beef, added with water, crushed lemon grass, bay leaves and galangal, in pressure cooker first for about 30 minutes, before adding all the spices and coconut milk and start the slow cooking.
On a side note, I sometimes add potatoes and eggs on the rendang mixture. Usually, after the cooking process is almost done, I add them up so that I have non-meat choices to eat. Frankly, what’s delicious from Rendang for me is not the beef, but the spices. The rich favor resulted from the juicy beef broth and traditional, fresh spices. I haven’t really tried it but perhaps just using the potatoes and tofu on this can make a good vegetarian version, although without the beef, the taste will definitely be different.
In Indonesia, many restaurants sell Rendang as well. Some of the famous ones are the Padangnese restaurants like Sederhana, Natrabu, Pagi Sore and more. I have reviewed some of them and here's one which is closed to my place.
And obviously put some photos there too, from my last visit to the restaurant.
So, what do you think of Rendang? You might want to try cooking it at home?
Feel free to do so and tell me if you have tried it.
Happy cooking and bon appetit.
04-28-2024 02:47 PM
Wonderful and detail post with recipe @indahnuria
Happy to comment first ,
Though i am vegetarian still i like the art of posting and sharing.
Tagging my friend who may like it.
Regards
Anil
Thanks and Regards
04-28-2024 04:17 PM
Ich muss gestehen, dass ich mir die ganzen Rezepte gespart habe, aber ansonsten hat mir der Beitrag und die Bilder von den Gerichten sehr gut gefallen
04-29-2024 06:32 PM
Thank you so much @Anil6969 .. as I mentioned at the bottom part, I usually add potatoes in this recipe so I can also have choices of non-meat. Yet I haven’t really tried cooking the vegetarian version of this. I bet it will be great as well
04-29-2024 06:37 PM
Many thanks @Annaelisa .. I do the same whenever I find some recipes that look yum and intriguing. Hope you manage to try it one day and tell what you think about it.
Do you cook a lot as well at home dear?
04-29-2024 08:03 PM
@indahnuria excelente post! Tus fotos me dieron mucho hambre! Saludos.
04-30-2024 02:40 AM
Wenn ich viel Zeit habe schon, aber meistens bin ich mit Haus und Garten so beschäftigt, dass ich mir etwas schnelles zubereite und wenn ich unterwegs bin und Zeit habe lieber Essen gehe und es genieße.
04-30-2024 04:57 AM
hahaha .. you're right @Maximilianozalazar . When I prepare this post, I was looking at the photos and all those food are making me hungry! I hope you enjoy reading it!
04-30-2024 04:59 AM
yeaah..likewise @Annaelisa . I love cooking but sometimes, with crazy schedule that I have, I really have to pause and relax for a while, including in the restaurants and cafés
04-30-2024 08:47 AM
thanks @indahnuria
Will be waiting for the vegetarian vertion of the same.
Till than waiting.
Regards
Anil
Thanks and Regards