



Rendang 🇮🇩
A rendang is a proper full day cooking project - perfect for a Saturday.
This uses beef shin, which I cut up into chunks and browned in the pan. Then a spice paste (bumbu), with all the SE Asian ingredients you’d expect - shallots, garlic, ginger, galangal, rehydrated red chilis, lemongrass, ground turmeric and coriander. The beef is added back into the pan with some whole lemongrass, a couple of cinnamon sticks, as well as some cloves, cardamom and star anise.
It bubbles away covered on medium-low, then after 75 minutes, lid off, and add tamarind, brown sugar, makrut lime leaves, salt and kerisik (freshly toasted desiccated coconut). This should bubble on low, uncovered for a few hours. I did 3 hours. Stir it occasionally to make sure it doesn’t stick.
The whole thing took about 6 hours start to finish - I was working at a very leisurely pace - and was totally worth it 🇮🇩