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Rendang Sapi Padang - Padang Style Beef Rendang
DAILY COOKING QUEST24Ingredients
5Hours
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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. oil (preferably coconut oil)
- 5 kaffir lime leaves (Indonesian: daun jeruk, remove the ribs)
- 4 lemongrass (Indonesian: sereh, bruised and knotted)
- 5 Indonesian bay leaves (Indonesian: daun salam, *)
- 2 turmeric leaves (fresh, knotted, *)
- 1 cinnamon stick (Indonesian: kayu manis, *)
- 4 cardamom pods (Indonesian: kalupaga, crushed, *)
- 2 cloves (Indonesian: cengkeh, *)
- 2 star anise (Indonesian: pekak/bunga lawang, *)
- 1 kg beef shank (~ 2.2 lb., or chuck, Indonesian: daging sengkel atau sandung lamur, cut into 2 inch by 2 inch cubes)
- 800 mL coconut milk (usually 2 cans of coconut milk)
- 1,200 mL water (/coconut water)
- 2 kokum (asam kandis/2 asam gelugur/2 black, /10 gram, ~ 2 teaspoon tamarind)
- 250 grams shallots (~ 20 Asian shallots, or ~ 6 French shallots, Indonesian: bawang merah)
- 10 cloves garlic (Indonesian: bawang putih)
- 100 grams red chilies (3.5 oz. ,Indonesian: cabe merah keriting)
- 10 candlenuts (Indonesian: kemiri)
- 2 inches ginger (Indonesian: jahe)
- 2 inches galangal (Indonesian: lengkuas)
- 2 inches turmeric (~ 1 teaspoon turmeric powder, Indonesian: kunyit)
- 1 tsp. coriander seeds (~ 3/4 teaspoon coriander powder, *)
- 1 tsp. cumin seeds (~ 3/4 teaspoon cumin powder, *)
- 1 Tbsp. pepper
- 1 Tbsp. salt
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