I love beef ranang. We love beef ranang.

As I said in a previous book and in my cookbook, local beef cooked in the Randang way makes it a very special dish. From the humble to the sublime, the slow-roasting, beef randang is to fill what Beef Bourguignon Is to the French.

I made a dish recently where some diners felt it was “the best they have ever eaten”. I would not want to make this claim about my version because I think I have eaten randang very well in the past. I can think of my mom’s version I grew up with that was always good. I could not cook a version that tasted exactly like hers and she used local Malaysian beef. I also like the version he cooked Fanang Place.

Indeed there are many types of randang and one should have an open mind to taste the many varieties that are out there. From my personal experience, the following tips are helpful:

  • Cooking a good randang is not something you can do in a panic. Be prepared to walk even for up to three hours or more. The traditional boil in the wok is still the best and I was not satisfied with the versions in which I tried to shorten the time required by pressure cooking. As with any good curry that includes onion paste, a long boil will give a mellow taste.
  • As for beef chunks, I prefer ones with a thin meat texture and you will get it with a top side or brisket.
  • Adding a shade of acidity is important (Capping Assam or tamarind juice).
  • While white sugar, marmalade malka or Indonesian palm sugar can make a more complex flavor. Hard to describe but the sauce will have a more caramelized feel and taste.
  • Dried chili should be used as it imparts a smoky flavor to the chili oil.
  • In my opinion, blue ginger is essential for rendang but be careful not to add too much less it overrides the sauce.
  • As for the lemon grass, while it can be added whole and removed later, I prefer to incorporate it in the sauce to add texture.

Anyway, this blog is my cooking comments as my wife would say very often: Please write down the recipe.

And so, here it is. Note that a few years ago, I wrote a Randang recipe on the blog Here.

Component

2 kg of top or chest side, cut into cubes about 2-3 cm wide

Mixed ointment

500 grams of red onion

100 grams of garlic

1 inch of blue ginger

3 stalks of lemongrass

4 tablespoons dried red radiation ointment

300 ml cooking oil

200 grams of marble or palm sugar

1 tablespoon table salt

2 pieces of Assam Galgor (dried tamarind slices)

One pack of Coconut Kara milk (200 ml)

2 teaspoons Crisic (dried coconut)

A few pieces of kefir lime leaves

Some water as needed

  1. Heat the oil in a wok.
  2. Add the mixed ointment, fennel fennel, palm sugar and cook for half an hour, stirring occasionally.
  3. Stir in the beef cubes and stir. Add the coconut and crispy milk. Continue to simmer until the meat is tender and easily torn. The length of time depends on the type of beef chunks and the type of wok or pot you are claiming. Add a little water occasionally if the sauce dries too much.
  4. Towards the end, decorate with a few kefir lime leaves cut into cubes.

It is important to taste all the way while cooking to make adjustments to the sauce. To add a note, sometimes I will add some cumin and cilantro and there are other cases where I will mix the turmeric leaves and some thigh ginger. These are just variations you can try to get a different flavor to the sauce. As for kerisik, it’s best to do it yourself, though I should add that I have occasionally used versions purchased in the store. Roast the coconut meat in a wok, stirring constantly for about 30-40 minutes until it gets a light brown color. Then, pressing lesong or using a good blender is to turn it into an oily ointment. I ate versions of beef randang that used only roasted coconut (without pouring it) and that too is acceptable in my opinion.

An early stage of cooking in a wok.

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Source

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