Recipe for Making Padang Beef Rendang for Eid

One of the foods that are usually served during Eid or Eid al-Fitr is beef rendang. This typical Padang food is very much a fan.

The spicy and savory taste of rendang with a combination of abundant spices, makes beef rendang very suitable to be eaten with other Eid dishes, such as ketupat, chili fried liver, and papaya vegetables.

Making Padang beef rendang is actually quite easy, so you can try to make it yourself at home as a dish to celebrate victory day with your beloved family.

The following is a recipe for making Padang beef rendang as a dish on Eid Al-Fitr, quoted from the Uli's Kitchen YouTube channel:

Ingredients:
2 kg of fresh beef cut into pieces according to taste (cut a bit thick, so that the meat is not easily crushed during the cooking process or 2 kg into 42 pieces)

• 2.5 liters of coconut milk made from 2 coconuts
• 1/2 large coconut then grated (to be made into serundeng)
• 200 grams of red onion
• 100 grams of garlic
• 400 grams of curly red chili
• 3 lemongrass stalks
• Ginger to taste
• 4 pecans
• 1 1/2 tsp cumin
• 1 tsp pepper powder
• 1 1/2 tbsp coriander powder
• 4 cardamoms
• 2 segments of crushed galangal
• 3 bay leaves
• 6 lime leaves
• 1 sheet of turmeric leaf
• 1 cinnamon stick
• 1/2 nutmeg (can be grated)
• 3 tbsp salt
• 2 tbsp mushroom stock (optional)
• enough oil

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How to make:
1. First, put the grated coconut into the pan on the stove and roast it until it turns brown.

2. Then, remove and cool. Then, puree the roasted grated coconut using a blender or mortar. Set aside.

3. Next, puree the onion with a blender or pulverize it using a mortar. Set aside.

4. Then, puree the garlic in a blender or grind it using a mortar. Set aside.

5. After that, grind the curly red chili which has been given a little oil in a blender. Set aside.

6. Then, cut 3 lemongrass stalks, ginger to taste, and 4 candlenuts. Puree the three ingredients in a blender with a little oil. Set aside.

7. Then, grind 1 1/2 cumin, 1 tsp pepper, 1 1/2 tsp coriander, and 4 cardamom grains in a blender. Set aside.

8. Meanwhile, heat enough vegetable oil in a large skillet. Saute the crushed red onion until wilted.

9. After that, add the garlic. Saute again and mix well.

10. Next, add the grated lemongrass, ginger, and candlenut into the onion stir fry. Stir well.

11. Then, add 2 segments of galangal that have been crushed. Stir back.

12. Then, add the mashed red chilies into the spice stir fry. Stir well.

13. After that, add 3 bay leaves, 6 kaffir lime leaves, and 1 turmeric leaf. Stir back.

14. Next, add the ground spices, 1 cinnamon stick, and 1/2 grated nutmeg. Cook until the oil releases.

15. Then, add some beef and stir it first.

16. Then, add the rest of the meat again while continuing to stir.

17. After that, add 1 liter of coconut milk. Stir back.

18. Next, add about 500 ml of coconut milk and cook until the coconut milk shrinks while continuing to stir (Caution: if the rendang is bubbling, use a longer blade).

19. Then, put back 1.5 liters of coconut milk into the rendang and mix well.

20. Then, add 3 tbsp salt and 2 tbsp mushroom stock (optional). Cook while stirring continuously until the coconut milk shrinks.

21. Next, add the mashed roasted coconut. Stir well.

22. When the coconut milk has shrunk, remove the rendang and place it on a serving plate.

23. Finally, Padang beef rendang is ready to be served.

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