Indonesian Rendang Fries

Ingredients

• 3 stalks Lemongrass (divided; some for blending, some for the stew)
• 2 inch piece Ginger (for blending paste)
• 6 Shallots (for blending paste)
• 6 cloves Garlic (for blending paste)
• 3 tbsp Vegetable oil (for frying paste)
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 Cinnamon stick
• 2 Star anise
• 600 ml Coconut milk (divided; some for stewing, some for thinning sauce later)
• 0.5 cup Kerisik (toasted and pounded grated coconut)
• 2 lb Beef cheeks (cut into large chunks)
• 6 Makrut lime leaves (divided; some for stewing, some for garnish)
• 2 cup Water (as needed for stewing and thinning)
• 1 tbsp Palm sugar (to taste)
• Salt (to taste)
• 1 tbsp Tamarind juice (or tamarind paste)
• 1 lb French fries (double fried for extra crispiness)
• 2 Red chilies (chopped, for garnish)

Steps

1. 1

   Prepare the aromatic paste by blending lemongrass, ginger, shallots, and garlic in a food processor until a smooth wet paste forms.

2. 2

   Heat oil in a large heavy-bottomed pot or Dutch oven. Add the blended paste and fry over medium heat until fragrant and the moisture has reduced.

3. 3

   Add the dried spices (turmeric, coriander, cinnamon stick, and star anise) to the pot and stir to combine with the paste to amp up the flavor.

4. 4

   Pour in the coconut milk and add the kerisik (toasted, pounded coconut). Stir well to incorporate the nutty, caramelized flavor into the base.

5. 5

   Add the beef cheeks, makrut lime leaves, additional lemongrass stalks, and water to the pot.

6. 6

   Bring to a simmer, then reduce heat to low. Cover and let it stew 'low and slow' for approximately 6 hours, or until the meat is very soft and tender.

7. 7

   Once the beef is tender, shred the meat directly into the sauce using two forks.

8. 8

   Season the mixture with palm sugar, salt, and tamarind juice. Adjust to taste.

9. 9

   To make the rendang suitable for fries, thin the sauce down by adding a bit more water and coconut milk until it reaches a pourable, saucy consistency.

10. 10

    Prepare the French fries by double-frying them until they are golden brown and very crispy.

11. 11

    Plate the hot fries and generously ladle the saucy beef rendang over the top.

12. 12

    Garnish with thinly sliced makrut lime leaves and chopped red chilies before serving.

Notes

Traditional Indonesian rendang is typically cooked until dry and dark, but for this 'fry week' version, the author recommends keeping it saucier so the fries can mop up the liquid. Kerisik is a key ingredient for the signature nutty flavor; it is made by toasting grated coconut until dark brown and then pounding it into a paste.

Nutrition per serving

• main
• fusion
• Indonesian
• beef
• slow-cooked
• comfort food
• fries
• spicy