Beef bavette rendang
Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.
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Ingredients
|
5 |
kg |
bavette |
|
15 |
g |
ground cumin |
|
15 |
g |
coriander |
|
15 |
|
roasted candlenuts |
|
6 |
cm |
fresh galangal |
|
6 |
cm |
fresh ginger |
|
15 |
cloves |
garlic |
|
6 |
|
onions, coarsely chopped |
|
1 |
tbsp |
trassi (shrimp paste) |
|
10 |
|
lomboks (Spanish peppers) |
|
3 |
stalks |
lemon grass |
|
1 |
tbsp |
palm sugar (gula jawa) |
|
5 |
cans |
coconut milk |
|
6 |
|
fresh Indonesian bay leaves |
|
10 |
leaves of |
kaffir lime |
Preparation method
- Cut the meat into cubes.
- To make the bumbu, roast the cumin and coriander in a frying pan.
- Put in a blender together with the candlenuts, galangal, ginger, garlic, onions, shrimp paste, and Spanish peppers and grind into a fine paste.
- Gently fry the bumbu mixture in a wok to release all the flavours.
- Add the meat and mix in carefully.
- Crush the lemongrass with a chef's knife.
- Now add the coconut milk, palm sugar, lemongrass, fresh bay leaves, and kaffir lime leaves.
- Bring to the boil and leave to gently simmer on a low heat for a couple of hours until done.
- Stir regularly.
Serving suggestions
- Serve with white rice or lontong.
- Serve as a component in a dish, e.g. with mackerel or halibut.