RENDANG

An incomplete list of Padang food, followed by a recipe for the most well-known Padang dish.
The names are in Indonesian, not Minangkabau. This blogger is familiar with Indonesian and a few other languages in the East Indies, but not the Minangkabau tongue.

Ayam panggang = chicken simmered in coconut milk, then grilled.
Dendeng balado = grilled beef strips with lots of red chilies.
Gulai ayam = coconut milk curry chicken with hardboiled eggs.
Gulai cumi cumi = coconut milk squid curry.
Gulai daun paku = fern tips curry.
Gulai hati = coconut milk curry beef heart.
Gulai ikan = coconut milk curry fish.
Gulai itik = curried duck.
Gulai kacang panjang = long bean curry.
Gulai kambing = goat curry.
Gulai otak = curried calf's brain.
Gulai rabung = bamboo shoot curry.
Gulai tahu telur = tofu and hardboiled egg curry.
Ikan goreng = fried fish.
Kripik kentang balado = crispy fried potato with chilies.
Kurma = spicy meat curry.
Lemang = pressed glutinous rice cooked in coconut milk.
Nasi goreng = fried rice with green chilies, shallots, fish.
Rendang = meat stewed in coconut milk with ginger, turmeric, and chilies.
Sambal balado = very hot Padang-style chili paste.



RENDANG

3 lbs beef, large cubes.
3 onions, chopped.
3 - 5 cloves of garlic, chopped.
Equal measure minced galangal, ginger.
One cup of Sambal Ulek - or less, if you glow in the dark.
6 stems of lemongrass.
1 Tbs coriander.
1½ tsp turmeric.
1 tsp ground cumin.
3 lime leaves (djeruk perut).
3 cups of coconut milk.
1 tsp of tamarind mooshed in a quarter cup of hot water.
Salt.

In your food processor whir onion, garlic, galangal, ginger, sambal, and spices till smooth. Use a little of the coconut milk or some water to facilitate.
Coat the meat with this and let stand a while before cooking.
To cook, dump meat and gloop into the cooking pot, add the remaining ingredients and bring to a boil. Turn heat low and simmer till the liquid has been entirely taken up by the meat - about an hour and a half. Remove the lemon grass. Then raise heat and gild the chunks in the oily paste - not too much, don't burn anything.

This recipe is sufficient for a family, and there will be leftovers.
Suggested accompaniments: rice, chopped cucumber, chicken broth with a squeeze of lime, various raw and cooked vegetables, plus sambals and toasted dry condiments.
Grilled chicken and steamed fish additionally will make it a feast.


Please note: Rendang is best made with either water buffalo or super-annuated moo-cow. Your butcher may be unfamiliar with either. The meat has to have a certain density.
You would typically make it after a village sacrifice, that being also when those who have left return and feasts are held.