9 fail-proof homemade Padang rendang recipes, perfect for side dishes

photo: TikTok/@223.grosir

Brilio.net – Rendang is a popular Minang dish that is famous internationally thanks to its rich spice flavor, thick sauce and long cooking process to produce a distinctive dark brown color. Even though it looks complicated, rendang can actually be made easily at home as long as you follow the steps carefully.

Padang rendang can also be made according to taste, starting from the classic version, simple homemade rendang, to variations using roasted coconut or ambu-ambu which makes the taste even more delicious. Rendang also lasts a long time and is suitable as a side dish because the taste actually gets better after leaving it overnight.

Here are 9 fail-proof homemade Padang rendang recipes compiled by BrilioFood on Saturday (29/11).

1. Padang Beef Rendang

Photo: TikTok/@foodtestik

This version of rendang uses thick coconut milk and ground chilies as the main ingredients, producing a dark color and a distinctive spicy savory taste. Using ambu-ambu or finely roasted coconut makes the sauce thicker and the aroma stronger. Suitable for those of you who want rendang results like a Padang restaurant.

Material:
– 1 kg beef
– 2 turmeric leaves
– 1 lemongrass stalk
– 5 lime leaves
– 3 bay leaves
– 1 tbsp ambu-ambu (finely roasted coconut)
– 1 ounce of finely ground chili
– 1 kg thick coconut milk

Fine material:
– 15 large red onions
– 1 clove of garlic
– 1 segment of ginger
– 1 young galangal segment
– 1 package of curry or rendang spices (coriander, cardamom, pekak flower, cloves, cinnamon and nutmeg)
– Salt to taste

How to make:
1. Prepare a large frying pan then add the coconut milk, ground chilies, ground spices, turmeric leaves, lime leaves, bay leaves and lemongrass. Stir well before turning it on so the coconut milk doesn’t break.
2. Cook the coconut milk over low heat until it starts to boil while continuing to stir.
3. Add the beef and ambu ambu and stir until all the pieces of meat are covered in spices.
4. Cook slowly while continuing to stir until the sauce thickens and the oil comes out.
5. Continue cooking until the color of the rendang changes to dark blackish brown and the texture is dry.
6. Lift and serve.

2. Padang restaurant style rendang

Photo: TikTok/@223.grosir

This recipe uses coconut root or finely roasted coconut as a natural flavoring. The process follows traditional Padang restaurant methods, producing rendang that is tasty, dense and long-lasting.

Material:
– 500 grams of beef
– 2 tablespoons coconut root (finely roasted coconut)
– 1.5 liters of coconut milk
– 3 bay leaves
– 3 lime leaves
– 1 turmeric leaf
– 1 lemongrass stalk

Ground spices:
– 100 grams of red chili
– 10 red onions
– 8 cloves of garlic
– 4 candlenuts
– 1 segment of ginger
– 2 galangal segments
– 1 tsp
– 1 tbsp coriander
– 1 nutmeg
– 4 cloves
– 5 cardamoms
– 1 star anise
– 1 tsp salt
– 1 tsp stock powder

How to make:
1. Wash the meat then mix with a little baking soda, let it sit for 30 minutes to help the meat become tender quickly. Rinse again.
2. Put the coconut milk in a pan, add ground spices, bay leaves, lime leaves, turmeric leaves and lemongrass. Mix well.
3. Cook the coconut milk over low heat, stirring until it boils.
4. Add the beef and stir gently until the meat is submerged in the coconut milk.
5. Cook over low heat until the sauce starts to reduce. Add coconut root or roasted coconut then stir well.
6. Continue cooking until the spices are completely absorbed and turn a darker color.
7. Adjust the dryness level of rendang according to taste.
8. Serve warm.

3. Beef rendang complete with spices

Photo: TikTok/@dewinurafriyani

This recipe uses complete spices and roasted coconut so the aroma is very strong and authentic, like original Minang rendang. The texture can be made chewy or dry according to taste.

Material:
– 1.5 kg beef
– 3 grated coconuts and take about 2.5 liters of coconut milk
– 200 grams of roasted coconut
– 5 bay leaves
– 4 lime leaves
– 3 lemongrass stalks
– 3 turmeric leaves

Dry spices:
– 5 star anise
– 6 cardamoms
– 6 cloves
– 1 small packet of cumin
– 1 tbsp coriander powder
– 7 candlenuts
– 1 nutmeg
– 1 small stick of cinnamon

Wet seasoning:
– 88 grams of shallots
– 32 grams of garlic
– 31 grams of curly red chilies
– 3 cayenne peppers
– 34 grams of galangal
– 11 grams of ginger

How to make:
1. Bring coconut milk to a boil with bay leaves, lime leaves, lemongrass and turmeric leaves while continuing to stir.
2. Add the meat, ground spices and all the dried spices to the coconut milk. Stir until evenly mixed.
3. Cook over low heat until the sauce reduces and begins to thicken.
4. Add salt, sugar, rendang spices and roasted coconut.
5. Cook again until the meat is tender and the rendang reaches the desired dryness level.
6. Serve.

4. Rendang with melted spices

Photo: TikTok/@homecookingrecipes_

This version of rendang has a thicker sauce and is a little oily because it uses roasted grated coconut. The texture is not too dry so it is suitable to eat with warm rice.

Material:
– 500 grams of beef
– 10 red onions
– 10 garlic
– 10 red chilies
– 5 cayenne peppers
– 65 ml coconut milk
– 1 grated coconut
– 5 candlenuts
– Pepper and pepper to taste
– Salam, lemongrass, ginger, galangal

How to make:
1. Boil the meat until half tender. If you want it quickly, you can use Presto.
2. Saute the ground spices until fragrant then add a little water.
3. Add the boiled meat to the stir fry and stir until the meat absorbs the spices.
4. Add coconut milk and stir gently.
5. Season with salt, sugar and stock to taste.
6. When the sauce starts to reduce, add the roasted grated coconut and cook until the rendang thickens.
7. Lift and serve.

5. Marinate the meat with potatoes

Photo: TikTok/@nuragratunazrah

This recipe uses baby potatoes so it is more complete and similar to typical Minang home-made rendang. The use of ambubu makes the results very tasty and aromatic.

Material:
– 1 kg beef
– Baby potatoes to taste
– 2 turmeric leaves
– 1 lemongrass stalk
– 4 lime leaves
– 1 bay leaf
– 1 tbsp ambubu
– 100 grams of ground chili
– 1 right

Fine material:
– 10 large red onions
– 5 cloves of garlic
– 1 segment of ginger
– 1 young galangal segment
– 1 package of curry or rendang spices
– Salt to taste

How to make:
1. Prepare a large frying pan then add the coconut milk, ground chilies, ground spices, lime leaves, bay leaves and lemongrass. Cook while stirring until it boils.
2. Add the meat and ambu ambu and stir well.
3. Cook until the sauce starts to bubble.
4. Add baby potatoes when the spices start to thicken.
5. Stir continuously until the rendang turns black and releases oil.
6. Serve.

6. Minang specialty beef rendang

Photo: TikTok/@kedaiceubilgis

This version uses thin coconut milk and thick coconut milk so that the savory taste is gradual, as well as a long cooking process which makes the rendang very thick and long-lasting.

Material:
– 1 kg beef
– 1 liter of thick coconut milk
– 500 ml thin coconut milk
– 4 lime leaves
– 2 turmeric leaves
– 2 lemongrass stalks
– 3 citric acid
– Salt to taste

Ground spices:
– 10 red onions
– 6 cloves of garlic
– 5 candlenuts
– 15 curly red chilies
– 2 ginger
– 2 galangal
– 2 turmeric
– 1 tbsp roasted coriander
– ½ tsp cumin

How to make:
1. Saute the ground spices until cooked and release the oil.
2. Add lime leaves, turmeric leaves, lemongrass and candied tamarind.
3. Add beef and stir until it changes color.
4. Pour in the thin coconut milk and cook until it boils.
5. Once it starts to subside, add thick coconut milk.
6. Cook for 2-3 hours over low heat until the rendang turns black and the spices dry out.
7. Serve.

7. Padang Rendang Chicken

Photo: TikTok/@musthofabuatboga

If rendang is usually synonymous with beef, the chicken version is no less delicious! The taste is still rich in spices, the sauce is thick, and the aroma is distinctively fragrant with lime leaves and lemongrass, very suitable for those of you who want to cook rendang faster without having to wait for the meat to become tender for a long time. Chicken rendang like this is also suitable as a daily side dish or cooking stock, because it tastes even better after being stored overnight.

Material:
– 1 chicken, cut into 8 pieces
– 1 liter of coconut milk from 1 coconut
– 2 turmeric leaves, summed
– 3 kaffir lime leaves
– 2 lemongrass stalks, bruised
– 1 bay leaf
– Salt, sugar and stock powder to taste

Ground spices:
– 8 cloves of red onion
– 5 cloves of garlic
– 5 large red chilies
– 10 red cayenne peppers
– 3 candlenuts
– 1 tsp coriander
– 1 segment of ginger
– 1 galangal segment
– 1 segment of turmeric

How to make:
1. Heat a little oil, then saute the ground spices with lemongrass, turmeric leaves, bay leaves and lime leaves. Keep stirring until the spices are fragrant and completely cooked.
2. Add the chicken pieces, then stir until the chicken changes color and the spices begin to absorb.
3. Pour in the coconut milk little by little while continuing to stir. Cook over low heat so that the coconut milk doesn’t break.
4. Continue cooking until the sauce starts to reduce, thickens, and the oil from the spices starts to come out on the surface.
5. Cook until the chicken is tender and the color changes to the typical rendang dark brown. Adjust the taste, add salt, sugar or stock powder if necessary.
6. When the spices are thick and completely absorbed, remove from heat and serve while hot.

8. Simple beef rendang

Photo: TikTok/@shopaesthetic5

This rendang is suitable for beginners because the seasoning is simple but still produces a rich taste thanks to the coconut milk and rendang mixture combined with ground spices.

Material:
– Beef to taste
– 10 red onions
– 5 cloves of garlic
– 15 red chilies
– ½ piece of ginger
– Lemongrass
– Galangal
– Lime leaves
– A little brown sugar
– Instant coconut milk
– Rendang seasoning
– Salt and seasoning

How to make:
1. Puree the shallots, garlic, chilies and ginger using a chopper by adding a little oil.
2. Saute the ground spices with lemongrass, galangal, bay leaves and lime leaves until fragrant.
3. Add the rendang mixture then stir-fry again until cooked.
4. Pour in water and instant coconut milk, stir well.
5. Season with salt, seasoning, and a little brown sugar.
6. Add the beef and cook until the spices are reduced and the meat is tender.
7. Serve.

9. Scanning

Photo: TikTok/@cek_adek

This recipe uses a combination of wet rendang spices and instant spices so the cooking process is easier, but the taste is still rich and typical of Minang rendang.

Material:
– 2 kg beef or chicken
– Wet rendang spices
– 2 packets of rendang spice mix
– ½ ounce of roasted coconut
– ½ tsp
– 3 packs of instant coconut milk
– Brown sugar
– Salt
– Mushroom broth
– Lemongrass, bay leaves, lime leaves, turmeric leaves
– Crushed ginger
– Crushed galangal
– Enough water

How to make:
1. Saute the wet rendang spices until fragrant and cooked.
2. Add the lemongrass, bay leaves, lime leaves, turmeric leaves, ginger and galangal then stir until the aroma comes out.
3. Add ground nutmeg and a little water so that the spices don’t burn.
4. Add the meat and stir until evenly mixed.
5. Pour in the coconut milk, roasted coconut and rendang mixture. Stir gently and continue cooking.
6. After the sauce has reduced, add brown sugar, mushroom stock and a pinch of salt.
7. Cook until the spices dry out and the oil comes out.
8. Serve.

Writer: Intern/ Jihan Ika Ayuningtyas

(brl/is)