Rendang Daging Minang: The Perfect Spicy Beef Dish

Introduction

Ingredients

• 2 pounds of beef, cut into cubes
• 4 cups of coconut milk
• 2 cups of water
• 1 stalk of lemongrass, bruised
• 5 kaffir lime leaves
• 3 turmeric leaves, torn into pieces
• 2 tablespoons of tamarind paste
• 2 tablespoons of palm sugar
• 1 tablespoon of salt
• 1 tablespoon of vegetable oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, and turmeric leaves to the pot and sauté for a few minutes until fragrant.
3. Add the beef cubes to the pot and stir-fry until browned.
4. Pour in the coconut milk and water, and bring to a boil.
5. Add the tamarind paste, palm sugar, and salt to the pot, and stir well.
6. Lower the heat to low, and let the mixture simmer for 2-3 hours, stirring occasionally, until the beef is tender and the liquid has thickened.
7. Serve hot with steamed rice.

Nutrition

• Calories: 520
• Protein: 32g
• Fat: 38g
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 7g
• Sodium: 800mg

Tips and Variations

• If you cannot find turmeric leaves, you can substitute them with bay leaves.
• If you prefer a spicier version, you can add more chili peppers or chili powder to the recipe.
• You can also use other meats, such as chicken or lamb, instead of beef.
• If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

Conclusion