How To Make Rendang

Ingredients:
1 kg silverside beef (daging gandik sapi) , cut 4x4x2 cm
along the meat fibers
2 Indonesian bay leaves (daun salam)
3 kaffir lime leaves(daun jeruk purut), deveined
4 lemongrass (sereh), bruised and tied up

3 Liters coconut milk (santan) from 4 matured coconut or

600 ml canned coconut milk

1 turmeric leaves (daun kunyit), tided up

2 cup water (air), in case you needed
4 tbsp vegetable oil (minyak sayur)

Steps

:
1. Heat up the oil, saute the spice paste with a low heat
until the spice is throughly cooked. Visual aspect is the
key! the oil is slowly separated and formed in the edge.
2. Pour about 200 ml coconut milk, add lemongrass, kaffir
lime leaves, bay leaves and turmeric leaves, let it boil
and slightly evaporates
3. Continue stirring the mixture until the oil is separated
or driven off from the mixture
4. Add beef meat. Stir another 15 minutes until the meat
is throughly cooked
5. Pour the remaining coconut oil and water, bring to boil
6. Simmer and continue to stir it gently until the broth is
thicken.

7. You may see the oil driven out from the sauce after
cooked for 2 hours, its called kalio.
8. Continue stirring and cook the kalio until youve got
rendang with a nice dark brown or black color ,add
more water if necessery to prevent the rendang got
burned.
9. Discard the lemongrass, bay leaves and kaffir lime
leaves.
10.
Serve the beef rendang with steaming hot rice