Empuk Meresap! Resep RENDANG DAGING BUMBU JAWA [Menu Lebaran]

The taste is savory from the coconut milk and the sauce. Rendang is more like a Javanese spice that my mom often cooks. It's sweet and savory. Today, I'm making a lot of Rendang as it can be stored in the fridge. Even if we make a lot, it'll still be practical and safe using Windgas's W31AT stove. The ingredients are for the meat. For Rendang, I'm using beef shank. It'll be tender with veins inside. For the blended spices, we need candlenuts, garlic, shallots, galangal, ginger, oil for blending... ...red chili, white pepper, and coriander. For the aromatics, we have bay leaves, kaffir lime leaves, and lemongrass. We'll also need coconut milk, water, and palm sugar. As I said, it'll be sweet and savory. If you want a stronger aroma, like Rendang Padang, you can add Minang seasoning powder. It's a pre-mix of all kinds of spices. First, we'll blend the blended spices. We need to slice the hard ingredients like galangal and ginger. Since we'll blend a lot of spices, make sure to use a suitable blender. If you want it easier, you can buy ready-to-use ground spices. Add the candlenuts, garlic, galangal, and white pepper. We'll blend it using oil. If it's too watery, add water little by little. For the garlic and candlenuts, we'll blend them whole. Since we're making a large batch, it'll save time. We'll need to blend it for a longer time to make sure everything's smooth. Don't blend it too much as it won't be as smooth as it should be. Pour the blended spices into the pan. Now, we'll blend the red chili and shallots. I didn't blend it all at once because it was too full. I'll blend it using oil mixed with water. Then, we'll blend it again. For the chili, you don't need to blend it as smoothly as the garlic and shallots. Then, we'll combine it into one into the pan. Now, we'll turn on the stove. I'm using a Windgas W31AT stove. It's perfect for large batches as it has a great fit. We'll turn it on on low heat as we need to prepare the other ingredients first. One tip is to cook a large batch in parallel. So, while cooking on low heat, we can prepare the other ingredients. For the lemongrass, I'll just crush it like this. You don't need to tie it up. If we make a large batch, it'll take time to tie it up. I'll show you when to remove the lemongrass so it won't be messy. Now, we'll slice the beef. We'll only need to stir the blended spices once as we're still cooking on low heat. Don't slice the beef too thinly or too thinly. Otherwise, it'll break apart. Also, the beef will shrink when cooked. So, you have to estimate the size you want. Once the beef is cooked, we can slice it a bit larger. Besides using a knife, you can also use other cuts of meat. The only difference is the cooking time. Even if we use the same knife, the cooking time may be different depending on the cut. So, you have to check again to see if it's tender or not. Now, let's go back to the blended spices we're sautéing. The oil has seeped out a bit, which means the water content has evaporated. Now, we'll add the aromatic ingredients, starting from the lemongrass, bay leaves, and kaffir lime leaves. Then, we'll cook it again. Now, I'm increasing the heat to make it faster. But be careful. If the heat is high, you have to keep stirring. If it's too fast to cook, you can lower the heat. Once it's cooked, we can add all the ingredients. Start with the water, then the coconut milk, and the same goes for the beef. Add them in. I'm using brown sugar, salt, and flavor enhancer. I've provided the measurements in the description box. So, be careful. Don't add too much salt at first. You can taste it later. Now, we're still cooking on high heat. Once it's boiling, we'll lower the heat. I'm using a W31AT stove from Windgas. This stove is perfect for those who want to cook fast or have a culinary career. For example, catering. Since the heat is high, it's equipped with a 25 kg weight resistance. The stove is made from a burn-resistant enamel, so the heat can be maximized... ...to cook your food faster and more efficiently. Don't forget to use the W900M regulator to make it safer. The design is elegant and easy to install with a 5-year warranty. There's also a safety rubber seal. It's boiling hot now. Now, we'll lower the heat and close the lid. Let it cook. Don't forget to stir it once in a while. By cooking on low heat, the water won't shrink easily. But if you're cooking at home and the water shrinks before the meat is tender... ...just add more water. I'm using local beef shank. We'll need to cook it for 2-2.5 hours so the meat is tender and tender. If you want to preso, you can do that. Before cooking, preso the meat first. Then, we'll cook it again with the boiling water. But personally, I prefer to cook it in a steamer with thick coconut milk. That way, the meat will be firm, tender, and tender. The water has shrunk. If it's still hard, you can add more water and continue cooking. But if the meat is tender, increase the heat so the water evaporates faster. I'll remove the lemongrass first. If we wait for it to shrink before removing it, the Rendang sauce will stick to the lemongrass. Now, the Rendang is ready. I don't want to make a dry Rendang like Padang Rendang. This is similar to Kalio Rendang. It tastes different. Padang Rendang usually doesn't use sugar. It also has fried coconut and Minang spices. Now, we can store it in the fridge or freezer. If you want to cook it for Eid, you can store it for 3 days or 1 week. For garnishing, you can use rice. Here, I've prepared Ketupat, Opor Ayam, and Sambal Goreng. This type of Rendang will make you crave it, especially for me... ...because I've been cooking it like this since I was young. The flavor itself is savory from the coconut milk. You can also see the sauce. You can also smell the aroma. The lemongrass, bay leaves, lemongrass, and kaffir lime leaves... ...add a bit of sweetness to the savoriness. This sauce will make a great side dish with rice. It's also great to serve with Ketupat for Eid. I've shared the recipe for Opor Ayam. Adding tofu to it will make it even more special. Okay, then. Thank you for watching. Don't forget to check out Wingus' products for online and offline shopping. For the complete info, check out their website and social media. If you recook this dish, don't forget to tag me. Find other short recipes on Instagram, TikTok, and Shorts by Devina Hermawan. Stay tuned and see you in the next video!