Daging Rendang Basah is being prepared. Heavenly scents rise from the kitchen, and not only the taste is great, but also the smells. A delicious recipe.
As written earlier, I love Indonesian cuisine. I grew up with it. No, not that I come from Indonesia, but my neighbors did.And several times a year, on birthdays, we were allowed to come and eat with them. The days before we already enjoyedall the wonderful smells, by then I already was very hungry, and when the time came .... yummy.
This recipe I adapted from the cookbook Boekoe Bagoes from Harold Pereiro, Rice & Eveline Mirjam van der Stoel. And I served it with a cabbage, cucumber salad. I also share that recipe with you. Because the crispy cabbage was so balanced in flavor with the rendang and refreshing.
Did you make this recipe? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Daging rendang basah
Ingredients
Daging Rendang Basah
- 3 tablespoons sunflower oil
- 3 onions chopped
- 4 teaspoons coriander ground
- 5 teaspoons ginger ground
- 2 teaspoons cumin ground
- 2 cloves garlic minced
- 6 candle nuts roughly chopped
- 3 teaspoons shrimp paste
- 3 cups water
- ⅓ cups coconut cream
- 2 teaspoons tamarind paste
- 1 tablespoon palm sugar
- 1½ pound beef steak
- 6 salam leafs
- 3 djeroek poeroet leafs
- 2 teaspoons galangal ground
- 1 stalks lemon grass bruised
- salt at taste
Cabbage cucumber salad
- 1 cups cabbage chopped
- 1 cups red cabbage chopped
- 1 teaspoon dill
- ½ cucumber cut into cubes
- ½ lemon juice
- 4 tablespoons olive oil
- 1 spring onion finely chopped
Instructions
Daging Rendang Basah
- Put a pan on the heat and bake the onion until translucent.
- Reduce heat to low and add the ground spices, garlic, candle nuts and shrimp paste and stir-fry 1 minute.
- Add the beef cubes and brown on both sides for 5 minutes.
- Put everything in the frying pan to the slowcooker bowl
- Pour the water in and stir the coconut cream, tamarind paste and palm sugar through the spicy mixture. Bring to the boil.
- Put the salam leafs and kaffir lime leafs, galangal and lemon grass ontop.
- Turn the slowcooker on high and let it simmer for 4 hours.
- Taste and season with salt.
Cabbage cucumber salad
- Mix the two types of cabbage with the lemon juice.
- Mix in the cucumber, dill, spring onion and olive oil.
- Stir the salad well.
- Serve immediately
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