Happy New Year, everyone! I hope 2012 sees you having had a fantastic holiday, feeling well-rested, and now raring to go! First up this year, we have a guest post from our friend, Vanessa, with a delicious-sounding recipe for beef rendang. If you're trying to remember what rendang is, here is a picture from a previous post...
Ox cheek rendang, at the +65 Supper Club last year
Now it's over to Vanessa!
I boasted on Facebook a few days ago about an outstanding Rendang which The Husband spent an afternoon cooking. Having seen the wifely praise and a pretty dubious picture of the dish, Truffle kindly invited me to share the recipe. So thank you, Cinnamon and Truffle, for this opportunity to write a guest post. I’ve read Cinnamon and Truffle since it’s inception and enjoy the easy prose, the fantastic steering to London’s (and the world’s) good food and all the epicurean miscellany I glean.
Rendang is an Indonesian dish, which can now be found as extensively in Malaysia and Singapore. Originally a ceremonial dish which would be served to honoured guests, Rendang has cemented it’s place onto the menu of Indonesian, Malaysian and Singaporean restaurants in Asia and around the world. You can have Rendang made with all manner of meat – mutton, goat, chicken, liver – but we prefer Beef Rendang.
The key to Rendang is in the long, slow simmer. Initially, once the ingredients are fried together and the coconut milk and water added, it looks like an ordinary wet curry. 2½ hours later however, this has reduced into tender beef that falls apart at the slightest touch of a fork, covered with a sticky, dark and divinely fragrant sauce, which has completely infused the meat. It’s pretty much heaven in a pot. Soon to become heaven on your plate. Which then melts in your mouth. You can’t say better than that.