Gastronomixs

Short rib rendang

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Serves 4.

Short rib rendang

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Ingredients

1.5

kg

short rib

2

stalks

lemon grass

4

 

kaffir lime leaves

2

 

bay leaves

400

ml

coconut milk

50

g

coriander seeds, toasted

50

g

cumin seeds, toasted

6

 

kemiri nuts

3

cm

galangal

3

cm

root ginger

5

cloves

garlic

50

g

trassi (shrimp paste)

3

 

shallots

5

 

dried Spanish peppers (lombok), soaked

 

 

soya oil

 

 

red chilli pepper

 

 

coriander leaves

Preparation method

  • Trim the short rib, remove all bones and membranes and cut into cubes.
  • To make the bumbu (spice purée) blend the coriander seeds, cumin seeds, kemiri nuts, galangal, ginger, garlic, trassi, shallots, and the Spanish peppers with a dash of soya oil to a paste in a food processor.
  • Gently fry the bumbu in a large pan without browning the spice mix.
  • Add the meat and fry until completely seared.
  • Add half of the coconut milk, the crushed lemon grass, bay leaves, and kaffir lime leaves.
  • Allow to stew uncovered for two hours. After two hours, add the rest of the coconut milk and allow to stew for another two hours. Add a little water or coconut milk if the stew becomes too dry.
  • Remove the lemon grass, bay leaves, and kaffir lime leaves and garnish with strips of red chilli pepper and coriander leaves. 

Serving suggestions

  • Serve with jasmine rice, deep-fried eggs, and spicy beans.
  • Serve as a component in a dish with whitefish.

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