Rendang Daging ala Tisha

rendangdaging_small.jpg

Honestly, I dont know anyone who hasnt eaten a piece of rendang. Even the duchies know them. I’ve seen quite a range of rendang recipes. Some recipes call for grated coconut meat to be put into the dish, others require exotic spices such as star anise, and mine just needs a great dose of love (ah yes, you are permitted to puke now,hehe).

Anyhow, this is how we make our rendang at home. We basically stick to the basic spices with the addition of a good amount of mashed cow’s heart. Uw, that sounds very cannibal in English. The key in making great-tasting rendang does not rely solely on how much spices you use. It relies more on how fresh your ingredients are. I may blow your socks off when I tell you that people in Pariaman does not even use onion in their fish curry. NO ONION! That is something. I could not believe it until my mom –a full blooded Pariaman– assured me that is the fact. The reason being onion-less is that Pariaman –being located right at the coast of sumatra island– receives supplies of the freshest fish and coconuts you can ever get. These fresh ingredients bring sweetness to your dish. Such a shame to hide such a heavenly flavor with the taste of onion.

Ingredients (Lihat kebawah untuk Resep Dalam Bahasa Indonesia)

spice paste:
10 shallots
3 cloves of garlic
2 cm ginger
2 cm galangal
1 lemon grass stalk (only take 2 cm of the inner white part of the stalk)
Produce the spice paste with a mortar or blender.

1 kg beef & a good amount of cow’s heart, cut into a good size pieces
1 turmeric leaf, knotted
4 lemon leaves, torn at the middle vein skeleton.
1 asam kandis / Garcinia xanthochymus (no clue what it is called in English)
4 tbs (finely) ground chilli (to your liking)
coconut milk from 3 coconuts (2 ripe ones and 1 moderately ripe coconut). Separate the condensed coconut milk.

Directions:
Mix the spice paste and beef. Let it sit on a high heat. Cover it (dont forget to mix it occasionally). Do this until the meat produces liquid.
Pour in the condensed coconut milk. Stir often while it reaches the boiling point.
Pour in the rest of the coconut milk (the amount depends on how tender your beef is. The more tender it is, the less coconut milk it needs). Stir occassionally until it boils.
Take out the asam kandis.
Take out the cows heart, grind it, and put it back to the curry.
When the meat becomes tender, turn down the heat. Cook until the curry recedes.

Bahasa Indonesia (Scroll upwards for English)

Bumbu halus
10 bawang merah
3 bawang putih
jahe sebesar jempol jari tangan
lengkuas sebesar jempol jari tangan
serai 2 cm

Bahan lainnya
1 kg daging
1 buah daun kunyit ikat
4 buah daun jeruk, buang tulangnya
1 buah asam kandis
4 sdm cabe giling halus (tergantung selera)
santan dari 2 buah kelapa tua (besar) dan 1 buah kelapa sedang. Jika kelapanya kecil-kecil, bisa diganti menjadi 2 buah kelapa tua dan dua buah kelapa sedang. Santan dipisah antara santan kental dan santan encer.
hati sapi secukupnya

Cara:
masukkan bumbu halus dan semua daun ke dalam panci yang berisi daging. Aduk rata.
Hidupkan api besar. Tutup dan biarkan hingga air dari daging keluar. Sekali-kali diaduk.
Masukkan santan kental, terus aduk hingga mendidih.
Masukkan bagian kental dari santan encer (tergantung kerasnya daging. jika daging cukup keras, maka santal encer dapat ditambahkan lagi). Aduk hingga mendidih.
Jika sudah terasa cukup asamnya, keluarkan asam kandis agar tidak menambah semakin asam.
Keluarkan hati sapi, kemudian giling halus. Dan masukkan kembali ke rendang daging.
Biarkan rendang terus mendidih (dengan api besar) hingga daging menjadi empuk dan kuah sudah banyak minyaknya dan berdedak. Setelah itu kita memasuki proses “mengunyai”

Proses “meng-unyai”/Proses mengeringkan rendang.
Kecilkan api (tapi jangan terlalu kecil, kalau makin kecil memang makin bagus, tapi makin luamaaaaaa, Kalau saya cukup dengan api sedang saja). Biarkan rendang semakin kering. Sekali-kali dapat diaduk. Terus lakukan hingga kering.

Tips:
-Saya lebih memilih untuk memakai kuali teflon besar, untuk mengurangi resiko dedak rendang hangus dan lengket di wajan.
-Jika anda ingin membuat rendang untuk dibawa bepergian jauh (misal: naik haji) yang dimana anda menginginkan rendang untuk dapat tahan lama. Maka, rendang haruslah dibuat sekering mungkin. Ada beberapa yang harus diperhatikan. Daging haruslah dipilih yang cukup keras, sehingga tidak “hancur” ketika dimasak sampai kering. Alasan lain yang dapat menyebabkan daging “hancur” adalah terlalu banyaknya santan. Jadi, disesuaikan saja jumlah santan dan kekerasan daging yang anda beli ;)
-Salah satu nenek saya mengganti asam kandis dengan asam jawa yang sudah dipecah dengan sedikit air. Penambahan asam ini ditujukan untuk penambah gurih masakan.

3 Responses to “Rendang Daging ala Tisha”

  1. CaféT Says:

    “We basically stick to the basic spices with the addition of a good amount of mashed cow’s heart. Uw, that sounds very cannibal in English.”

    I really like turkey heart, but whole. ;b That’s not cannibal, by the way, just rare and unusual for most English-speaking countries, I imagine. You’re partially a carnivore (you eat meat). Some Dayaks are cannibals (they eat humans).

  2. shashakoe Says:

    turkey’s heart… you you..carnivore! :D

  3. CaféT Says:

    I also eat baklava, but PETA seems less concerned about that.

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