Lemper Rendang

Good Morning!

Its been raining here, for days. Pretty cold. The furnace has been turned on for days as well ? Feels like early Winter is coming for sure.

Back to school school. We went shopping for school supplies and new clothes, shoes, and whatnot yesterday. Sometimes it’s like, why are we always getting new sneakers when they will only gonna be used for a month, or two top, then we need to get new Winter boots ? Every single time, is like this. Kids grow so fast, but Winter lasts for long months here. They don’t really put on their sneakers, but they need it for such a very short month or two, yet we always have to buy new shoes, new boots, new sweaters, new jackets ????

Today’s recipe is Indonesian traditional savory cake. Made of coconuty glutinous rice and filled with Rendang, famous meat curry in Indonesia.

Shredded Rendang

6 lbs beef
1 tsp ground coriander
1 tsp paprika powder
1/2 tsp turmeric powder
1/2 tsp cayenne powder
1/2 tsp cumin powder
1/4 tsp galangal powder
2 tbsp sunflower oil
1 onion
9 garlic
5 red bird eye chilies
6 candlenut (no subs)
2 Indonesian bay leaf (daun salam)
3 lemongrass
1 thumb ginger
5 kaffir lime leaf
2 cans of thick coconut milk (watch video)
3 cans of water (watch video)
2 tbsp Vegeta powder
2 tbsp mushroom granules
2 tbsp brown sugar
2 tbsp sweet soy sauce (kecap manis)
Salt and MSG (if using), to taste

Rice Cake

2 c glutinous rice
2 tsp Vegeta powder
2 Indonesian bay leaf (daun salam)
1 can thick coconut milk
2 cans chicken broth (watch video) or water
Banana leaf

Steps in the vid ?

Print Recipe

Lemper Rendang

Servings: 0

Ingredients

Rendang

• 6 lbs beef
• 1 tsp ground coriander
• 1 tsp paprika powder
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne powder
• 1/2 tsp cumin powder
• 1/4 tsp galangal powder
• 2 tbsp sunflower oil
• 1 onion
• 9 garlic
• 5 red bird eye chilies
• 6 candlenut no subs
• 2 Indonesian bay leaf daun salam
• 3 lemongrass
• 1 thumb ginger
• 5 kaffir lime leaf
• 2 cans of thick coconut milk watch video
• 3 cans of water watch video
• 2 tbsp Vegeta powder
• 2 tbsp mushroom granules
• 2 tbsp brown sugar
• 2 tbsp sweet soy sauce kecap manis
• Salt and MSG if using, to taste

Lemper

• 2 c glutinous rice
• 2 tsp Vegeta powder
• 2 Indonesian bay leaf daun salam
• 1 can thick coconut milk
• 2 cans chicken broth watch video or water
• Banana leaf

Instructions

Rendang

• Brown meat
• Turn onion, garlic, chilies and candlenut into a fine paste
• Mix all ingredients into an instant pot
• Pour wet ingredients and season
• Choose stew (if you’d like abundant broth to produce 2 kinds of curry with the recipe, use exact measurement of wet ingredients above – requires 2 cookings, instant pot and stovetop. If you only want to make caramelized rendang only, use lesser amount of wet ingredients)
• Take out meat from instant pot, place into a pan
• Pour some of the broth into the pan (leftover broth on instant pot can be used to cook a new batch of curry, e.g chicken curry)
• Continue cooking until no broth left and meat separate super easily
• Cool to room temperature before using or storing

Lemper

• Rinse glutinous rice
• Place into a rice cooker
• Add in the rest of the ingredients
• Let the rice cooker does its magic
• Mix/fluff rice once cooked
• Dump half of the rice into a rectangular container/baking pan, lined with clingwrap
• Pat well to firm and nice layer
• Top with shredded rendang
• Top layer with another rice, again pat well
• Let cool completely, or chill overnight, before slicing
• Slice and enjoy 😀

Video

Notes

if you’d like abundant broth to produce 2 kinds of curry with the recipe, use exact measurement of wet ingredients above – requires 2 cookings, instant pot and stovetop. If you only want to make caramelized rendang only, use lesser amount of wet ingredients