Indonesian cuisine has had a big influence on Dutch cuisine, so expect to find Dutch traditional food dishes based on Indonesian cuisine. Indonesian beef rendang doesn’t have a place among Dutch traditional food, but you can get it at every Chinese-Indonesian restaurant in the Netherlands. It’s not that hard to prepare at home, only needs to stew a couple of hours.
This beef rendang recipe comes from the magazine Feest from Uit Pauline’s Keuken. You’ll need beef as the main ingredient for this rendang. Flavor is added with garlic, onions, sriracha sauce, ground cumin, ground cilantro, ground galangal, ground turmeric, lime leaves, ginger and ground lemon grass. The beef is stewed in coconut milk. The rendang needs to stew for 2.5 hours.
Serve this rendang with Sajoer Green Beans or Broccoli with Coconut and Aromatic Ghee Rice.
Review
I replaced some ingredients, since I didn’t have them in my pantry anymore. I swapped sambal oelek with sriracha sauce, used ground cilantro instead of cilantro seeds and ground lemon grass instead of a lemon grass stalk.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Indonesian Beef Rendang Recipe
Allergies: chili peppers, garlic, onion.
Ingredients
500 grams beef
2 cloves of garlic
2 onions
1 teaspoon ground galangal
2 teaspoons sriracha sauce
1 teaspoon ground cumin
2 lime leaves
1 teaspoons ground cilantro
3 centimeters ginger
1 teaspoon ground turmeric
Ground lemon grass
400 ml coconut milk
Instructions
Slice the beef in cubes. Brown the pieces a bit in olive oil.
Peel and chop the onions finely. Slice the ginger and garlic finely. Add onions, ginger, garlic, sriracha sauce, cumin, galangal, cilantro and turmeric. Cook together shortly.
Pour in the coconut milk and add the lemon grass and lime leaves. Let it stew for 2.5 hours.
Remove the lime leaves before serving the rendang.
Notes:
- Recipe source is the magazine Feest from Uit Pauline’s Keuken.
- Enough for 4 persons as a side dish.
- You can replace sriracha sauce with sambal oelek. Sriracha sauce isn’t very Indonesian.
- If you use a lemongrass stalk bruise it and remove it before serving the rendang
