Authentic Indonesian Beef Rendang Recipe (Mum’s Recipe)

Preparation : 20 Minutes

Cooking : 3 hours at least

Serves : 6-8 portions

Episode : 29 (Video recipe is here )

Author : Christina Hann Trefzger

Hi guys,

I hope you all have a great day! People have been asking my beef rendang recipe and since I have a little bit of free time, so I thought I just make it.

Beef Rendang originated from Minangkabau, Indonesia (on Sumatera Island) and has been spread to a lot of countries such as Singapore, Malaysia, and the Netherlands. Rendang is a spicy meat dish cooked in coconut milk a long with a lot of herbs and spices at least for 3 hours. Some even cook for 6-8 hours. The longer you cook it, the best the result is.

CNN has crowned Beef Rendang as the most delicious food in 2011 and 2017.

On this recipe, I am cooking my mum’s recipe (as usual) but this one is kid-friendly Rendang so it is NOT spicy at all. Regardless the spicy chillies, it tastes very authentic.

List of the ingredients:

1,5 kg (3 Lb 4 Oz) of Beef .

1000 ml (4 Cups) of Coconut Milk

1 large Onion, finely chopped.

5 Garlic Cloves.

2 Lemongrass Stalks, cut and pounded.

4 Kaffir Lime Leaves.

3 Tbsp of Cummin Seeds.

2 Tbsp of Coriander Seeds.

1 Tbsp of Fennel Seeds.

3 Tbsp of Smoked Paprika Powder.

1 Tbsp of Ginger Powder.

1 Tsp of Galangal Powder.

1 Tsp of Ground White Pepper.

4-5 Cardamon Pods.

A pinch of Nutmeg, grated.

Salt, to taste.

Some oil to fry.

P.S. My mum always uses turmeric leaves in her rendang, but there is no way to find turmeric leaves in Munich unless you grow them by yourselves.

How to cook Beef Rendang:

  1. Cut the beef into small pieces (2-3 cm/ 1 inch big) and set aside.
  2. Roast all the seeds and pods (cummin seeds, coriander seeds, fennel seeds and cardamon pods) at medium heat for about 3-4 minutes or until you can smell the fragrance.
  3. Grind all the seeds, cardamon pods and salt (1 Tsp) until fine like powder.
  4. Put the garlic cloves inside and grind too.
  5. Toss the lemongrass stalks and pound lightly.
  6. If you don’t have a pestle or you don’t want to grind. You can also use a mixer. Don’t put the lemongrass stalks in the mixer tho.
  7. Turn your stove into medium to high heat. Into your pot, put some oil and fry the chopped onion until translucent. Add in the ground spices and fry for a minute or so.
  8. Add in the beef and cook for about 3-5 minutes. Mix in all the powder spices with the meat well.
  9. Pour in the coconut milk and toss in the kaffir lime leaves.
  10. Cook at medium heat and you have to still it occasionally. Don’t let the coconut milk break or curdle.
  11. Cook for at least 3 hours and turn the heat lower if you see the coconut milk turns  thicker.
  12. Serve with some Pandan or Jasmine rice and of course for the adults, serve it with Indonesian sambal (spicy sauce). Enjoy! Christina xoxo

 

Video recipe, click the image below:

 

Classic Italian Lasagna

Preparation : 15-20 Minutes

Making and Baking : 30-35 and 40-45 Minutes

Servings : Serves 6 to 8 portions

Episode :  (no video available yet)

Author : Christina Hann Trefzger

Who doesn’t love Italian Lasagne. The crispy top with crunchy edge and creamy oozy inside. My husband, Nick is always very happy if there is lasagna on the table. He can just eat it everyday. We love lasagna, and always keep it in the oven if we don’t finish it and Nick will take some to go to work for his lunch.

I’ve made so many different kinds of lasagna and I’d love to share with you this recipe.

I used this Ikea Casserole dish, to be honest, I don’t know the size (sorry).

List of the ingredients:

Barilla lasagna sheets

500 gr Ground Beef

2 German Sausages (picante), can’t find Italian sausages and I think they taste quite the same. Remove from the casing.

2 Carrots, finely chopped.

2 Celery Stalks, finely chopped.

1 Onion, finely chopped.

3 Cloves of Garlic, chopped.

2 Cans of chopped tomatoes.

1 Can of crushed tomato.

2 Tbsp of Tomato paste.

1 Cup of beef stock (you can also use  1 Tbsp of beef bouillon and mix with warm water).

1 Tbsp of sugar.

Salt and Pepper, to taste.

1-2 Tbsp of Italian Seasoning.

3 Bay leaves (take them out later otherwise it will taste weird/bitter).

1 Cup of freshly grated Parmesan cheese.

1 Cup of freshly grated Mozarella cheese.

1 Cup of Ricotta cheese.

Some Olive Oil.

Freshly chopped parsley for garnishing.

*If you don’t want to grate your own cheese, you can also get a bag of Cheese for Casserole (very common in Germany to use those kinds of cheese).

How to make your lasagna:

  1. Into my pan on medium high heat (you can also use a dutch oven or anything higher on the sides because you’re making the lasagna sauce) put some olive oil. Put chopped onion, carrots and celery. Cook for about 3-5 minutes.  Put your ground beef, Italian/German sausages, and garlic inside. Mix all of them together. Cook for about 2-3 minutes.
  2. Toss in all of the canned tomatoes (chopped and crushed ones), beef stock and the tomato paste. Mix well. Lower the heat into low medium.
  3. Add in the Italian Seasoning, I love it so much sometimes I add in 2 Tbsp 🙂 and then the bay leaves. Cook for about 25-30 minutes.
  4. Don’t cook the lasagna sheets, trust me!
  5. During the time preheat the oven to 360 F (180 Celsius). My oven is slightly hotter than other people’s, I have no idea why.
  6. To assemble, get a ladle spoon and your casserole dish. Spread some ricotta cheese with a spoon, sprinkle parmesan, mozzarela, add some sauce and lay lasagne sheets (mine was about 4 sheets. Repeat until your casserole is full or your sauce and cheese are done. But save some cheese for the top part tho, otherwise you’ll bake the sheets and you don’t want that.
  7. Bake in the oven for about 40 minutes and after that I turn my oven into 200 C (400 F) and bake for about 5 minutes. Garnish it with some parsley.
  8. Enjoy your lasagna with a glass of good Chianti or Barolo. Enjoy!

P.S. Above is the pic before the oven

xoxo