Randang (minang dialect) is in highest position of Minangkabau culinary tradition. it's because randang have phylosophy that represent of Minangkabau culture and you can read more about that here.
There are milions of kitchen made different randang recipes to their taste but with almost same basic herb and spices. Preparation of ingredients to make randang is easy but takes hours to cook. You will cook almost 4 hours in slow cooking method for 1 kg of beef and if you cook completely dry, randang will last for a month without having to store in the freezer.
In this time, i will share randang recipe that i usually made. Actually, this is my mother's recipe and she makes randang taste little bit sweet and spicy but i adjust that recipe to be more original taste like spicy and savory.
Ingredients:
1 kg beef
150 gr red bean (optional)
1500 ml coconut milk (it makes from 3 coconut)
2 tsp coriander powder
2 tsp salt
3 asam kandis
3 bay leaf
1 lemon grass (crushed)
5 kaffir lime leaves (sliced)
1/2 turmeric leaves (sliced)
Paste Ingredients:
50 gr red chilli
10 shallot
6 garlic
6 cm ginger
6 cm turmeric
7 cm galangal
Instructions:
- Soaking red bean into a bowl of cold water at least 30 minutes. A soaked bean is more likely to cook evently.
- Heat a wok pan to low heat. Put paste, coriander powder, salt, asam kandis, bay leaf, lemon grass, kaffir lime leaves, turmeric leaves and coconut milk. Cook until coconut milk turns into thick and oily.
- Add beef and red bean, cook over low heat for 3-4 hours. Stir once in a while to keeping it from not getting burnt.
- Ready to serve.
