Resep Rendang Sapi Padang

Resep Rendang Padang Praktis Sederhana Bahan Bahan Cara

Rendang Sapi Padang - Padang Style Beef Rendang

Recreate the world's most delicious food (beef rendang) in your kitchen. Now you don't have to visit Indonesia or Malaysia to sample authentic rendang.

Rendang sapi (beef rendang) is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove. The key to successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef. In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted this to be the world’s most delicious food.

The herbs and spices you need to prepare for a rendang dish

After so many years of tweaking and tinkering my beef rendang recipe, for the moment, I am highly satisfied with this version to recreate my beloved beef rendang, Padang style. But be warned, the long list of ingredients is definitely not for the faint of heart.

The essentials

For me, the following is the minimum amount of herbs and spices that you definitely must incorporate in your beef rendang:

Tamarind is the easiest to procure in the United States, followed with black kokum, but in Indonesia, we usually use asam kandis, or asam gelugur to prepare rendang dishes.

The extras, but oh so worth it

And here are the list of herbs and spices that may be safely omitted, though if you are willing to go the extra mile, you won’t regret adding some, if not all, of the following:

From my own experience, other than turmeric leaves, you should be able to buy the rest of the ingredients in the United States. If you have green thumbs, you can buy some fresh turmeric roots and grow turmeric plants and harvest the fresh leaves to use for all your rendang dishes.

Which beef cut is suitable for beef rendang?

Rendang is a dish with long hours of slowly simmering away in a pot (most Indonesians use a wok actually), until all the liquid is reduced into a glaze! As such, you want to stick with beef cuts that are highly suitable for stew or braising. My favorites include:

beef chuck
beef shank, also known as shin
beef bottom round/rump roast (in the US), or silverside (outside of the US)
beef brisket

The first three are more commonly used to cook beef rendang, but you can also use brisket too. If your grocery only carries beef cubes that are labeled as beef stew, you can use that too, just make sure they are around 2-inch cubes.

What is the difference between Padang style beef rendang to others?

The biggest difference between Padang style beef rendang compared to other beef rendang is the lack of ambu-ambu, or kerisik.

What is ambu-ambu/kerisik?

Ambu-ambu, or kerisik as they are known in Malaysian, is a buttery concoction made from toasted grated coconut. It’s actually very easy to make, simply dry fry freshly grated coconut until toasty and golden brown, then ground this until the toasted grated coconut becomes an oily paste.

So, can I use ambu-ambu/kerisik for my rendang if I wish to?

If you are used to beef rendang that includes this ingredient, feel free to add some kerisik (about 4 tablespoon) near the end of your cooking, typically right before it’s done.