For those who like a challenge, this recipe for beef and offal rendang is right up their alley.
The trifecta of lungs, liver and spleen mixed with beef tenderloin adds incredible depth and texture to this dish that is mind-blowingly delicious.
Roll up those sleeves and grab a sharp knife as some patient prepping and about three hours cooking time will be needed to get this dish just right.
A really, really big wok and some extra muscle to help with the stirring are also recommended.
This recipe serves 12 to 15 people.
- 500 g lungs, cut into 2.5 cm thick slices
- 500 g liver, cut into 2.5 cm thick slices
- 500 g spleen, cut into 2.5 cm thick slices
- 2 kg beef tenderloin, sliced
Rinsing and soaking ingredients
- 6 tablespoons flour, divided equally into three
- 2 kaffir limes, juice only
- 3 tablespoons coarse salt, divided equally into three
To simmer with lungs
- 3 stalks lemongrass
- 3 kaffir lime leaves
- 2.5 cm galangal
Roasted spice mixture
- 42 g coriander seed powder (5 tbsp + 1 tsp)
- 11 g fennel seeds (2 tbsp + 1 tsp)
- 15 g cumin (2 tbsp + 1tsp)
- 5 g cardamom without husk (1 tsp)
- 2 g stick cinnamon (1 tsp)
- 3 g nutmeg (1 1/2 tsp)
- 2 g cloves (1 tsp)
- 219 g garlic
- 130 g young ginger
- 94 g galangal
- 1.15 kg big onions
- 513 g shallots
- 215 g lemongrass, white part only
- 11 g salt (1 tbsp)
- 9 g black pepper (1 tbsp)
- 340 g belimbi (belimbing buluh), sliced in half lengthwise
- 191 g Gula Melaka
- 1 kg kerisik
- 3 pcs tamarind peel (asam keping)
- 1.26 kg coconut milk
- 32 g fresh bay leaves, finely sliced
- 6 g kaffir lime leaves (about 6 pieces)
- 22 g turmeric leaves, chiffonade
- 428 g rehydrated and blended dried chilies (cili boh)
- 692 g cooking oil
- In a bowl, roughly mix lungs with two tablespoons flour, the juice of one lime and one tablespoon coarse salt. Rinse with water then soak fully submerged for two to three minutes.
- Drain lungs then boil and simmer with lemongrass stalks, kaffir lime leaves and galangal for half an hour. Place a heavy plate or pot over the lungs to keep them submerged. Ensure there is enough water to cover the lungs. Remove and reserve the liquid.
- Mix liver and spleen with two tablespoons flour, the juice of one lime and one tablespoon coarse salt. Rinse with water then soak fully submerged for two to three minutes. Drain.
- In another bowl, roughly mix beef with two tablespoons flour and one tablespoon coarse salt, then rinse with water.
- In a dry pan or wok, roast the entire roasted spice mixture list on medium high heat until fragrant. Once roasted, grind the spices with a pestle and mortar until fine.
- Blend all ingredients on the blended mixture list until smooth.
- Put the oil in the wok on high heat and once it is hot, fry the blended ingredients as well as the rehydrated and blended dried chilies (cili boh) for 10 minutes.
- Add meats and belimbi. Cook for 10 minutes.
- Add roasted ground spices and stir for another 10 minutes.
- Add coconut milk, followed by coconut sugar, tamarind peel, bay leaves, kaffir lime leaves and turmeric leaves. Stir and cook for one and a half hours, continuously stirring.
- Add kerisik.
- Cook the rendang until dry while continuously stirring. This should take another 20 minutes. If it dries up before 20 minutes, add a cup of reserved liquid to prolong the cooking time.
- Use a spice or coffee grinder to crush the spices instead of doing it by hand.
- Beef and offal rendang go perfectly with rice, lemang, nasi impit, yellow glutinous rice (pulut kuning) and fluffy white bread.
- Beef and offal rendang is perfect for special occasions such as weddings and Hari Raya, or if one really wants to impress the in-laws with one’s dedication to perfecting this complex dish.
This article first appeared in butterkicap.com
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