Rendang Sandwich


Rendang is a traditional dish from the Minangkabau people of West Sumatra, Indonesia. It is a slow-cooked beef dish that is rich in spices and coconut milk. Rendang is typically served during special occasions, such as weddings, festivals, and religious events.
Yummy yum Rendang Sandwich


[] Prep Time: 15 Minutes
Cook Time: 01 Hour
Category: Snack
Origin: Western, Minangkabau
Serving: 4 Person
Tags: Beef, Indonesian, Western
Suitable: HalalDiet
Rating: 5 
Nutrition facts: 240 calories,  9 grams fat

The history of rendang dates back to the 16th century when the Minangkabau people migrated to West Sumatra from Central Sumatra. The dish evolved over time as the Minangkabau people adapted to their new surroundings and incorporated new ingredients into their cooking.
Rendang was originally a dry dish that was meant to last for several days without refrigeration. It was made with beef or water buffalo and a variety of spices, including turmeric, ginger, and lemongrass.

The dish was slow-cooked over a low flame for several hours until the meat was tender and the flavors had melded together Over time, rendang evolved into the rich and creamy dish that we know today. Coconut milk was added to the recipe, along with other spices such as galangal, chili, and garlic. The slow-cooking process remained a key component of the dish, as it allowed the flavors to develop and intensify over time.

Today, rendang is recognized as one of the most iconic dishes of Indonesia and is enjoyed by people all over the world. It is a testament to the rich culinary heritage of the Minangkabau people and their dedication to preserving their traditional cooking methods.

Rendang sandwich is a great choice. Here's what you'll need:

Ingredients:
  • 1 pound beef, thinly sliced
  • 2 cans coconut milk
  • 2 lemongrass stalks, bruised
  • 6 kaffir lime leaves
  • 3 cloves garlic, minced
  • 2 shallots, sliced
  • 2 tbsp tamarind paste
  • 2 tbsp palm sugar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp vegetable oil
  • 4 ciabatta rolls
  • 1 cup arugula

Instructions:
  1. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic and shallots and cook until fragrant.
  2. Add the beef and cook until browned on all sides.
  3. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
  4. Remove the lemongrass and kaffir lime leaves from the pot.
  5. To assemble the sandwich, slice open the ciabatta rolls and add a layer of arugula on the bottom half.
  6. Add a few spoonfuls of the rendang on top of the arugula.
  7. Cover with the top half of the ciabatta roll.
  8. Serve hot and enjoy your delicious rendang sandwich!

We hope you enjoy making and eating this delicious sandwich!

Copy recipe's link, share, or print/save as PDF.

Comments

Post a Comment

What do you think? Any questions? Please drop a comment of what you thought!

Popular Recipes

Authentic Tongguan Roujiamo Recipe: Shaanxi Sandwich

Image
Tongguan Roujiamo, also known as the Shaanxi Sandwich, is a testament to the rich Chinese street food culture. The recipe begins with a tantalizing mix of succulent and smoky grilled meat. Tender pork, beef, or lamb is marinated in a fragrant blend of spices like cumin, chili powder, and the unique heat of Sichuan peppercorns. This flavorful concoction tenderizes the meat and infuses it with an irresistible burst of aromatic notes. 
VIEW

Pecel Kale / Curly Kale Peanut Sauce

Image
″Pecel Kale″ is a vibrant and nutritious dish that combines the earthy flavors of curly kale with the bold and spicy notes of the Pecel Sauce. The dish begins with blanched curly kale leaves and fresh bean sprouts, which provide a delightful crunch and vibrant green color. These ingredients are carefully arranged on a plate, creating an appealing visual presentation.
VIEW

Bagoong Katsudon Sambal Matah

Image
Bagoong Katsudon Sambal Matah! Katsudon, a popular Japanese dish, typically consists of a deep-fried pork cutlet served over a bed of steamed rice and topped with a savory sauce and beaten eggs. By adding the umami richness of bagoong and the fresh, fiery flavors of Sambal Matah, we're taking this classic dish to a whole new level. Picture a perfectly crispy pork cutlet, nestled on a fluffy mound of steamed rice, with the tangy and pungent bagoong adding depth of flavor. And to top it all off, a spoonful of vibrant Sambal Matah, with its aromatic herbs and spicy chili, lending a refreshing burst of heat and freshness. 
VIEW