Indonesian Rendang with Nasi Kuning and Sambal Goreng Green Beans

Ingredients

• 500 g beef chuck (riblap) (cut into bite-sized pieces, keep some fat for flavor)
• rendang paste (1 store-bought package (toko quality recommended))
• 0.2 block creamed coconut (santen) (divided for the meat and rice; 1/5 block for rendang)
• 1.5 cup water (for the rendang)
• 200 g rice (washed until water is clear)
• 300 g water (for the rice)
• 1 tsp salt (for the rice)
• 1 tsp turmeric (for the yellow color)
• 0.2 block creamed coconut (santen) (1/5 block for the rice)
• 2 bay leaves (for the rice)
• 250 g green beans (trimmed and cut into pieces)
• 2 clove garlic (minced)
• 1 shallot (finely chopped)
• 1 tbsp sambal trassi (shrimp paste chili sauce)
• 1 tsp palm sugar (gula jawa)
• 0.5 tsp galangal powder (laos)
• 0.5 tsp lemongrass (powdered or fresh)
• 1 bay leaf (for the beans)
• salt (for the beans, to taste)
• 100 ml water (for the beans)
• 1 tbsp oil (for frying)

Steps

1. 1

   Cut the beef chuck into bite-sized pieces, leaving some fat on for flavor.

2. 2

   In a pan over low heat, fry the rendang paste until fragrant, being careful not to let it burn.

3. 3

   Add the beef pieces to the pan and sear them briefly with the paste.

4. 4

   Pour in 1.5 cups of water and mix well.

5. 5

   Add 1/5 block of creamed coconut (santen) to the pan. Stir until it melts into the sauce.

6. 6

   Cover the pan with a lid and simmer on very low heat for at least 4 hours until the meat is tender and falling apart.

7. 7

   Wash the rice thoroughly (about 3 times) until the water runs clear.

8. 8

   Place the washed rice in a rice cooker (or pan) and add 300g water, 1 tsp salt, 1 tsp turmeric, 1/5 block of creamed coconut, and 2 bay leaves. Mix well.

9. 9

   If using a pan for the rice: bring to a boil, then cover with a lid and simmer on low heat for 10 minutes. Turn off the heat and let it steam (covered) for another 10 minutes. Do not remove the lid during this process. Fluff with a spoon when finished.

10. 10

    Prepare the green beans by trimming the ends and cutting them into smaller pieces.

11. 11

    Finely chop the shallot and mince the garlic.

12. 12

    Heat oil in a pan and sauté the shallot until soft, then add the garlic and 1 tbsp sambal trassi. Fry briefly.

13. 13

    Add the green beans to the pan along with 1 tsp palm sugar, 0.5 tsp galangal powder, 0.5 tsp lemongrass powder, 1 bay leaf, salt to taste, and 100ml water.

14. 14

    Cover and stew the beans until they are just tender but still have a slight bite.

15. 15

    Assemble the plate with a serving of yellow rice, the green beans, and the beef rendang. Optionally serve with a boiled egg.

Notes

The rendang requires a long simmer time (4 hours) to ensure the beef is tender and the flavors are fully developed. For the rice, keeping the lid on is essential for the steaming process to work correctly.

Nutrition per serving

• Indonesian
• Main Course
• Slow Cooked
• Spicy
• Beef
• Rice Dish
• Dinner