Indonesian Beef Rendang With Potato and Egg

Beef Rendang is just very popular throughout Asia, who is from Padang, West Sumatra, Indonesia. It has the rich taste of coconut milk and other traditional Indonesian spices. The original recipe, it tastes very spicy, but in this recipe, I cut some peppers. If you believe the amount of pepper in this recipe is still a lot you can reduce it almost to the level of spice you can handle. To add a variation of this recipe, I added potatoes and eggs.



Ingredients:

• 1 kg Tenderloin Beef Meat, cut into 5 x 5 x 5 cm
• 3 Potatoes
• 4 Eggs
• 2000 ml Coconut Milk (from 3 coconuts)
• 2 cm Greater Galangal, bruise to release flavour
• 4 stalks Lemon Grass, pick the white part then bruise to release flavour
• 8 Kafiir Lime Leaves, spines removed
• 1 Turmeric Leaves
• 3 Bay Leaves

Spice paste (Grinded or Blended Ingredients):

• 15 Shallots
• 5 cloves Garlic
• 100 gr Ground Red Chilies
• 4 cm Ginger
• 2 cm Turmeric
• 2 teaspoons Salt
• 5 Candlenuts
• 1 teaspoon Coriander Seed

Directions:

1. Boil Eggs for 7 minutes, peeled, set aside.
2. Boil Potatoes for 20 minutes until soft, peeled, set aside.
3. In a pot, boil coconut milk in medium fire. Add lemon grass,greater galangal, kafiir lime leaves, turmeric leaves and all blended ingredients, mix it all together.
4. Place the beef meat into the coconut milk, keep stirring until it boils.
5. After boiled, set the fire into low position. Cook until the beef meat tender and coconut milk dried up.
6. At last, place boiled potatoes and eggs into the pot, stir it a little bit, serve.

By Fiedha Anindyajati