Slow Cooker Rendang (Beef Stew)

Rendang (Indonesian Beef Stew) was voted the best food in the world by CNN Travel back in 2011.  Originally from Sumatra, it is one of the most beloved food among Indonesians; but to be completely honest, who has the time to make it? The traditional making of Rendang is so tedious, and it takes long hours.  I for one, do not have the patience; so I started to experiment making Rendang in a slow cooker. This kitchen gadget is my best friend. The meat falls apart beautifully, and I find it better tasting than having the meat in cubes.

So, here it is...a lazy version of making Rendang; just dump all in the slow cooker and let it simmer overnight.

Ingredients:
2 tbsp. chopped shallots
2 cloves garlic, minced
1 tsp salt
1/2 tsp turmeric
1 tsp dried chili
2 tbsp. peanut or corn oil ( to fry)
1 1/2 pounds beef top sirloin, uncut
4 cups coconut milk
1 tsp ginger, minced
4 kafir lime leaves
3 bay leaves
Salt and pepper (to taste)
Fried shallots (to serve)

Preparations:
Crush the shallots, garlic, salt, turmeric and chili into a paste. Fry in the oil for two minutes.

Put the whole meat in the slow cooker, rub the meat with the paste. Add the coconut milk, ginger, kafir lime leaves, bay leaves and simmer in low heat for 12 hours, covered (overnight).

When you wake up in the morning, the meat will fall apart easily. Taste, add salt and pepper as needed. Keep cooking the meat in low heat until about 2-3 hours before serving time then switch to high heat, uncovered. It will dry up the liquid quickly.

Garnish with fried shallots on top. Serve with warm rice.

 

 

 

 

Pisang Goreng (Fried banana)

Most popular Indonesian dessert; although back in Indonesia, it's more of a snack.
It is sold all over the street of Jakarta in a cart and boy oh boy..it's good! Best to accompany you in your tea/coffee time.

Here in Canada, I tried to blend in with the culture and serve it as a dessert with some vanilla ice cream and berries. Trust me, it is addictive!

Ingredients:
3 ripe bananas
1 egg
1 tsp sugar
6 tbsp. flour
A pinch of salt
2 tbsp. coconut milk
2 drops vanilla
1/4 cup unsweetened shredded coconut
1/4 cup peanut or corn oil (to fry)
Vanila ice cream and mixed berries (to serve)
Icing sugar (to dust)

Preparations:
Cut the bananas in half horizontally and then another half vertically, so that 1 banana will give you 4 pieces. Set aside.
In a bowl, mixed the egg, sugar, flour, salt, coconut milk and vanilla.
Put the unsweetened shredded coconut in another bowl, by itself.

Heat the oil in a medium pan over medium heat. Dip the banana slices in the batter and then dip them in the unsweetened shredded coconut and fry them until golden brown on both side. Do not over crowd the pan. Drain on paper towels.

Serve the fried banana by itself with tea/coffee as a snack; or if you are serving it as a dessert, serve it with some good vanilla ice cream, mix berries and dusted icing sugar.

Hope it satisfy your sweet tooth!

Nasi Kuning (Yellow Rice a.k.a Turmeric Rice)

 

Nasi Kuning is loved by many Indonesians. It is often present in celebrations and comes in a form of a cone. The cone shape
 has a symbolic meaning in Javanese culture as mountain is believed to be a sacred place that is closest to heaven. So in a way, it is a form of prayer.

I don't know about you, but I find this is so beautiful. I am a foodie and I find myself closest to God when I eat. I know that heaven exists, as I've been there many times when I eat good food. Yes, I do think food is sacred. To me, food is a form of prayer, gratitude and love. So, whenever you feel like you want to send your prayer through food; and spiced up your kitchen, make this easy Nasi Kuning and wow your guests!

Ingredients:
1 cup rice
1 cup coconut milk
1 cup water
1 stalk lemon grass
2 bay leaves
1/4 tsp turmeric
1/2 tsp salt

Preparations:
Put all the ingredients in a sauce pan, cook, covered, over maximum high heat until it boils. Once it boils, turn down the heat to low, covered, and continue cooking until the liquid is absorbed by the rice; about 12 minutes. Remove the saucepan from the heat, stir the rice, covered and let it cool a little bit.

You can make the cone from a thick poster paper. My husband got it from the Dollar store. Pack the rice to the cone and plate it.

You can serve Nasi Kuning with other recipes that I have posted in this blog. It will go well with Rendang (Indonesian Beef Stew), Tempe, Sliced omelettes, Corn Fritters, and many more. It's very versatile and easy to mix and match. Enjoy!