Indonesian Beef Rendang

WIN_20160203_184707

This recipe for Rendang (Slow Cook Beef in Spicy Coconut Sauce) was generously submitted by Ridha Soemansyah for inclusion in The Global Recipe Project. 100% of proceeds from the sale of this cookbook benefit nonprofit organizations which feed people as a central part of their mission. Thank you, Ridha!

Ingredients
WIN_20160203_1317101 kg good quality beef
3 cans coconut milk
50g chili paste (you can reduce the amount, but I recommend not to skip the chili)
5 teaspoons coriander seed
100g galangal (50 for paste, 50 crushed)
50g ginger
3 tablespoons garlic paste
50g fried onion
30g palm sugar
3 lemon grass, crushed
7 lime leaves
3 bay leaves
Salt and pepper

Directions

WIN_20160203_132645Step 1) Cut beef into big chunks, set aside.
Step 2) In a food processor, mix and blitz chili paste, coriander seed, galangal, ginger, garlic paste and fried onion.
Step 3) Get a fairly large pot, add 5 tablespoons oil and sauté the paste until fragrant.
Step 4) Add lemon grass, all the leaves, and palm sugar.
Step 5) Add beef in. Stir until the colour changed. Then add coconut milk.
WIN_20160203_133138Step 6) Cook for 3 to 4 hours or until the coconut evaporated. Stir once in a while.
Step 7) Serve with warm rice.

Indonesian Slow-Cooked Pork

WIN_20160324_165428Few cuisines rival the foods of Indonesia for their fragrance and layers of rich, exotic flavors. This dish will taste like you have worked kitchen wizardry all day long, when really, it only takes a few minutes to prepare. Pop this dish in the oven and let it cook slowly. Enjoy over potatoes with a side of fresh fruit. Or, enjoy with roasted vegetables and fresh bread. Either way, you won’t be disappointed!

WIN_20160324_130118Ingredients (Serves 6)

3 pounds boneless pork spare ribs

2 tablespoons oil, such as coconut oil

1 small onion, cut into 1 inch chunks

3 pieces of lemongrass, each approximately 4 inches long

2 lime leaves

1 generous tablespoon chili paste, such as Nam Prik Pao

1 can coconut milk

WIN_20160324_160304Directions

Step 1) Working in two batches, brown spare ribs with oil in a skillet over medium heat. Cook spare ribs for about 3 minutes per side. Don’t wash the skillet yet!

Step 2) Layer spare ribs in a large casserole dish along with lemongrass. lime leaves, and onion.

Step 3) Add chili paste and coconut milk to the pan in which the pork was browned. Whisk together the chili paste and coconut milk with the pan drippings, and then pour the mixture over the pork in the casserole dish.

Rachael Ray Cucina Stoneware 3-Piece Round Casserole & Lid Set, Agave Blue

Step 4) Cover casserole dish and slow cook in a preheated 325 degree oven for 3 hours until fork tender. Enjoy your Indonesian Slow-Cooked Pork!

Helpful Tip: Feel free to reduce (or increase!) the amount of chili paste in this recipe to suit your personal preferences. Thin slices of fresh green bell pepper (shown at top) help cut the heat from the chili paste, making this dish more enjoyable for diners who are sensitive to hot spices. The green pepper slices are Half-Pint Approved!