I really love Rendang. One of the only problems I have with it is that it takes so long to prepare :((. But then, I had a thought: what if I make rendang by using ground beef instead of beef chunks? This way, it should theoretically cook a lot faster without needing to stew to make the beef tender. I also had a colleague make a similar recipe at work, and thought I could make it too, but more like a rendang to intensify the flavors even further. Thus, this recipe was born.
Ingredients
- Neutral cooking oil
- Ground beef
- Garlic
- Peppers (I used two Japepenos)
- Shallots
- Cumin powder
- Koriander powder
- Tumeric powder
- Ginger powder
- MSG
- Salt
- Lemon grass
For the sauce
- Sugar
- Soy sauce
- Tamarind sauce
- Coconut milk
- Water
Serve with
- Rice
- Prawn crackers
- Broccoli
Cooking plan
- Heat neutral cooking oil in a pan and add the ground beef to it. Cook untill properly browned and turned rather crisp.
- While the beef is cooking, start by mincing the garlic, lemon grass, peppers, shallots and mix with tumeric powder. This will be the base of your Rendang.
- When the beef is cooked, add your paste to the pan, and cook until fragrant.
- Next, add your cuming, koriander and ginger powder. Cook for a little while, like 30 seconds.
- Then, add your sauce to the pan. Stew your recipe in the sauce for about 20 - 30 minutes, until it has reduced and the mixture resembles a rendang in color. This step really produces the deep flavor, so make sure you don’t skip it and reduce the mixture fully.
- Finally, season with salt and MSG until the taste is up to your liking.
ENJOY!!