@datkarin: Let’s cook Kalio! Rendang versi lebih cepet~ 💖 Ingredients * 500 g beef * 1 kg thick coconut milk * 500 ml thin coconut milk or water * 1 tbsp ground ginger * 2 tbsp ground galangal * 100 g ground chili * 1 stalk lemongrass, bruised * 2 Indonesian bay leaves (daun salam) * 2 kaffir lime leaves * 1 turmeric leaf * 3 cloves * 2 star anise * ½ thumb-sized piece cinnamon * 2 cardamom pods * Salt to taste 💖 Spice Paste * 4 cloves garlic * 6 shallots * ½ tsp coriander * ½ nutmeg 💖 Method 1. Blend all the spice paste ingredients. Pour the thick and thin coconut milk into a pot. Add the spice paste, ground ginger, and ground galangal. Stir well. 2. Add the lemongrass, bay leaves, kaffir lime leaves, turmeric leaf, cloves, star anise, cinnamon, and cardamom. 3. Add the ground chili and stir until evenly mixed. 4. Once it comes to a boil, add the beef and salt. Stir well. Cook over medium heat. 5. After about 2.5 hours, the dish is ready to eat as kalio (a wetter, lighter version of rendang). 6. Continue cooking until the liquid evaporates and the meat becomes dark brown. This is rendang. Enjoy! 💖 Notes * Kalio = the stage before rendang, when the sauce is still thick and creamy. * Traditional rendang is usually cooked for 4–6 hours until the coconut milk caramelizes and coats the beef with a deep brown color. #Recipe #cooking #indonesianfood #Foodie

Karin Novilda

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Region: AU

Thursday 11 June 2026 00:52:06 GMT