| Prep: 30 mins | Cook: 120 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 648 | 51g | 35g | 22g |
| sugars | fibre | protein | salt |
| 8g | 4g | 32g | 1.72g |
The Indonesian Rendang with Lengkuas sits close to my heart not only for its heady blend of flavors but also for its artistry in melding together ingredients from my roots and my travels. It’s essentially a vegetable-based dish but with a delicious twist. Its masterful combination of traditional Italian-American flavors from my upbringing in New Jersey and the aromatic fusion of Indonesian spices captures a part of my culinary journey that I hold dear. On top of that, it also mirrors the tale of my family’s heritage, enriched by my Italian grandparents’ influences, all delivered in one dish.
Indonesian Rendang with Lengkuas: A Symphony of Flavors
This dish is reminiscent of the stews often found in traditional Italian cuisine, but with a good dose of the exotic. The Indonesian Rendang with Lengkuas combines the warm, homely flavors I grew up with then elevated with a rich blend of Indonesian spices. This recipe shines in its ability to bring the comforting taste of home that’s beautifully intertwined with extraordinary flavors from the heart of Indonesia. I am constantly reminded of how food is a powerful expression of culture and love, and I find that each immensely satisfying spoonful of this dish succinctly speaks it.
Health Benefits to Love
Not only is this recipe packed with flavor, but it is also laden with an array of healthful components. The use of lengkuas, or galangal root, is famous in Indonesian cuisine for its health benefits. It’s renowned for its anti-inflammatory properties, and the potential to boost the immune system. Coconut milk, although rich, contains medium-chain triglycerides (MCTs), which can improve heart health. Adding lemongrass to the mix; this aromatic ingredient offers benefits of relieving anxiety and promoting good digestion. You can read more about the health benefits of these super ingredients here.
Indonesian Rendang with Lengkuas and Its Complementary Dishes
This dish pairs beautifully with steamed rice or Nasi Kuning, a turmeric flavored rice that’s a staple in Indonesian cuisine. However, you could also enjoy it alongside Roti Jala, a type of Malaysian net crepe or even the humble Italian Ciabatta bread to soak up the rich flavors. To explore other complementary dishes, you can check out this link.
There’s a joy I feel in sharing not just the flavors of my family’s kitchen, but also of the countries and cultures that I’ve had the privilege to explore. That sentiment is exactly why I love the Indonesian Rendang with Lengkuas recipe – a heartfelt tapestry of my culinary journey. As a grandfather, I hope to pass these flavors and stories to the youngsters in my family, akin to how my grandparents instilled in me their culinary wisdom and love of food.
What You’ll Need
- 2 pounds of beef, cut into cubes
- 1 lemongrass stalk, smashed
- 6 kaffir lime leaves
- 2 turmeric leaves (optional)
- 1 liter coconut milk
- 2 tablespoons tamarind juice
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons cooking oil
- 1 inch piece of lengkuas (galangal root)
For the spice paste:
- 6 shallots
- 6 cloves of garlic
- 6 red chillies
- 6 bird’s eye chillies
- 5 candlenuts
- 1 inch piece of ginger
- 1 inch piece of turmeric
Method
Step One
Start by preparing the spice paste. To do this, peel the shallots and garlic. Remove the stalks from the red chillies and bird’s eye chillies. Using a food processor, combine the shallots, garlic, red chillies, bird’s eye chillies, candlenuts, ginger and turmeric. Process until a thick, smooth paste is formed.
Step Two
After you’ve made the spice paste, it’s time to cook the beef. In a large cooking pot, heat up the cooking oil over medium-high heat. Add the beef cubes to the pot and sear all sides of the cubes. Remove the beef and set aside.
Step Three
In the same pot, add the prepared spice paste, smashed lemongrass stalk, kaffir lime leaves, turmeric leaves, and the piece of lengkuas (galangal root). Sauté them all together in the pot until the mixture becomes fragrant.
Step Four
Once the spice mixture is fragrant, return the seared beef cubes to the pot. Stir well to ensure all the beef cubes are coated in the spice mixture.
Step Five
Now add the coconut milk to the pot followed by the tamarind juice, sugar, and salt. Stir everything together to combine.
Step Six
Bring the contents of the pot to a boil, then reduce heat and let it simmer. The sauce should kick in and become gradually thick. Cook in this way for about 3 hours, or until the beef is tender and the sauce has reduced to a thick, rich gravy.
Step Seven
Check the seasoning and add more salt or sugar if needed. Your Indonesian Rendang with Lengkuas is now ready to be served and enjoyed!
