Dive into the rich culinary heritage of Indonesia with this traditional Rendang recipe. Originating from the Minangkabau ethnic group, this dish features tender beef slow-cooked in creamy coconut milk and a medley of aromatic spices including lemongrass, galangal, garlic, turmeric, ginger, and chilies. The result is a mouthwatering symphony of flavors, perfect for those seeking a spicy and satisfying meal.

Here's a traditional recipe for Indonesian Rendang:

Ingredients:

  - 2 lbs (about 1 kg) beef (such as chuck or round), cut into bite-sized cubes

  - 4 cups thick coconut milk

  - 1 cup thin coconut milk

  - 4 kaffir lime leaves, torn

  - 2 stalks lemongrass, smashed

  - 4 tbsp cooking oil

  - Salt, to taste

Spice Paste:

  - 8 shallots

  - 6 cloves garlic

  - 2 inches galangal, chopped

  - 2 inches ginger, chopped

  - 6-8 red chilies (adjust to taste)

  - 4-6 dried chilies, soaked in hot water and drained

  - 1 tbsp ground coriander

  - 1 tsp ground cumin

  - 1/2 tsp ground turmeric

Instructions:

1- Blend all the spice paste ingredients in a food processor or blender until smooth. You can add a little water if needed to facilitate blending.

2- Heat the cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant, about 5 minutes.

3- Add the beef cubes and cook until they are browned on all sides.

4- Pour in the thick coconut milk, thin coconut milk, kaffir lime leaves, lemongrass, and salt. Stir well to combine.

5- Bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, stirring occasionally, until the liquid has thickened and reduced significantly, and the beef is tender, about 3-4 hours. If the liquid reduces too quickly or the beef is not yet tender, add more water or thin coconut milk as needed and continue simmering.

6- Once the beef is tender and the sauce has thickened, taste and adjust the seasoning if needed. You can add more salt or sugar to balance the flavors.

7- Serve the Rendang hot with steamed rice. Enjoy the rich, spicy flavors of this traditional Indonesian dish!

Nutritional Values :

Here's a rough estimate of the nutritional values for the main ingredients in Indonesian Rendang per serving:

Beef (1 kg, cooked):

- Calories: 2,400

- Fat: 200 g

- Carbohydrates: 0 g

- Protein: 200 g

Benefits:Excellent source of high-quality protein, essential for muscle repair and growth. Rich in vitamins and minerals like iron, zinc, and vitamin B12, which support red blood cell formation and cognitive function.

Thick Coconut Milk (4 cups, about 1 liter):

- Calories: 1,400

- Fat: 140 g

- Carbohydrates: 12 g

- Protein: 8 g

Benefits: Provides healthy fats, including medium-chain triglycerides (MCTs), which can aid in energy and metabolism. It also offers a creamy texture and flavor.

Thin Coconut Milk (1 cup, about 250 ml):

- Calories: 300

- Fat: 30 g

- Carbohydrates: 3 g

- Protein: 2 g

Benefits:Lower in fat compared to thick coconut milk but still provides some healthy fats and a subtle coconut flavor.

Cooking Oil (4 tbsp):

- Calories: 480

- Fat: 56 g

- Carbohydrates: 0 g

- Protein: 0 g

Benefits: Adds healthy fats essential for absorbing fat-soluble vitamins and maintaining cell membrane integrity.

Spice Paste (combined):

- Calories: Negligible

- Fat: Negligible

- Carbohydrates: Negligible

- Protein: Negligible

Benefits: Spice Paste: Enhances flavor and contains antioxidants and anti-inflammatory compounds from spices like turmeric, ginger, and garlic.

Total Approximate Nutritional Values (per serving):

- Calories: 4,580

- Fat: 426 g

- Carbohydrates: 15 g

- Protein: 210 g

Note: Nutritional values are approximations and can vary based on specific ingredient brands and preparation methods.

Please note that these values are approximate and can vary based on factors such as the specific ingredients used and cooking methods.