![]() However, it tastes very sour and has less umami compared to the more original (rustic) type. The jarred product is runny and ready to use when opened. However, the thicker tamarind paste tastes less sour and has a more rounded savory taste. You need to soak it in hot water to soften before using it. The tamarind paste from the Asian market is very thick and sticky. It’s a key ingredient in many southeast Asian dishes, such as this Thai-style Veggie Curry I made in the past.Īfter trying out different tamarind products, I found that the tamarind paste from the Asian market tastes very different from the processed jarred products you often see in high-end grocery stores. Tamarind paste tastes sour, citrusy, savory, with a hint of smokiness and caramel taste. Tamarind paste is made from the fruit of tamarind trees. This will save you so much time and the result is really good. In this recipe, I bought shredded coconut at the grocery store and toasted it until golden. It’s way too much work to make it from scratch. To make Kerisik, you need to grate fresh coconut, fry it, and then grind it into paste. Toasted coconutĪuthentic beef rendang uses Kerisik, which is a coconut paste commonly used in Indonesian dishes. I highly recommend you blend the paste in your blender, if you have one, to yield a silkier curry paste. This, in turn, yields a smooth sauce at the end of braising, so you won’t bite into any unexpected chunks of herbs. The result was a very smooth curry paste. I did add some extra veggie broth into the mix so the blender would work properly. The problem is, the Vitamix doesn’t work when the quantity of ingredients is too small. I had to use my Vitamix blender to finish it up at the end. It didn’t work out so well because the herbs were still quite chunky after blending. I originally used a small food processor that came with my immersion blender. But once you blend all the herbs into a paste, you will thank me because the smell will be amazing. Sometimes you might find frozen lemongrass and galangal at a grocery store (I remember seeing them in Central Market when I was living in Austin). You will definitely need to run to the Asian market to source them. Ingredients such as lemongrass, galangal, and kaffir lime leaves are quite hard to find. The key to making great beef rendang is to make the curry paste using fresh ingredients. Although once in a while, I see fatty stew meat at the store and I do purchase it in that case. It is simply too lean to make a great stew. If you’re looking for a cheaper option, a fatty cut of brisket is not a bad idea. Depending the specific grocery store, sometimes you can find nicely marbled short rib, which is also a perfect choice. Chuck roast is also a great cut for braising, and I noticed that it takes slightly less time to cook. The beef got buttery tender at the end of braising. I picked a fatty cut of round roast at Whole Foods and the result was amazing. The key to creating tender and juicy braised meat is to use a well-marbled cut. If you wish, you can absolutely use your slow-cooker to make the dish. Traditionally cooked in a giant pot overnight, my recipe uses the stovetop method. You will need to take a trip to the Asian grocery store to source the fresh ingredients for the curry paste, but the result is totally worth it. The ingredient list might look super long, but the cooking is quite straightforward and doesn’t require a lot of active prep time. This sumptuous dish is definitely suitable to serve as a centerpiece for your weekend dinner party! ![]() As the coconut milk and liquids reduce, the outcome is a pot of beautiful golden brown curry, crisping up the meat until you are left with almost caramelized beef chunks. Cooked with coconut milk and an assortment of southeast Asian spices until the meat is meltingly tender, your kitchen will smell like heaven while the stew simmers. ![]() Originating in West Sumatra, Indonesia, this spicy, creamy, and infinitely rich beef stew has an incredible depth and complexity of flavor. The slow-cooked king of all curries, beef rendang, should definitely be on your ‘I can make this’ list. You can also use a slow cooker to make this recipe. Learn how to make authentic Indonesian beef rendang in your own kitchen with an easy approach. This beef rendang recipe yields buttery, juicy beef smothered in a thick, rich, caramelized, aromatic curry sauce. ![]()
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