Hey guys! Are you ready to dive into the flavorful world of Indonesian cuisine? Today, we're tackling a classic dish that's loved by many: Rendang! And not just any rendang, but the Resep Rendang Jawa ala Devina Hermawan. This recipe is a guaranteed crowd-pleaser, packed with rich flavors and aromatic spices that will transport you straight to the heart of Java. So, grab your apron, and let's get cooking!

Why Rendang Jawa? What Makes It Special?

Rendang, originally from West Sumatra, has countless variations across Indonesia. The Javanese version, while sharing the core essence, boasts a unique flavor profile. It tends to be slightly sweeter and less spicy than its Sumatran counterpart, catering to the Javanese palate. Devina Hermawan, a renowned Indonesian chef, has perfected this recipe, making it accessible and easy to follow for home cooks. Her version strikes a perfect balance of traditional flavors and modern techniques, ensuring a delicious and authentic rendang experience. The beauty of rendang lies in its slow-cooking process, which allows the spices to deeply penetrate the meat, resulting in a tender and incredibly flavorful dish. This slow cooking also helps to preserve the rendang, making it a practical and delicious option for longer storage. The complexity of the spices used in rendang contributes to its unique taste. Ingredients like galangal, ginger, turmeric, lemongrass, and chilies are carefully blended and simmered to create a harmonious and unforgettable culinary experience. Rendang is not just a dish; it's a celebration of Indonesian culinary heritage. Each region has its own rendition of rendang, reflecting the local ingredients and culinary traditions. Exploring these variations is a delicious journey through the diverse flavors of Indonesia. Whether you're a seasoned cook or a beginner in the kitchen, mastering rendang is a rewarding experience. It's a dish that can impress your family and friends, and it's a true testament to your culinary skills. So, let's get started and create a rendang that will tantalize your taste buds!

Bahan-Bahan yang Dibutuhkan (Ingredients You'll Need)

Before we start cooking, let's gather all the necessary ingredients. Don't worry; most of these are readily available at your local Asian market or well-stocked supermarket. Having everything prepped and measured out will make the cooking process smoother and more enjoyable. Here's what you'll need for this amazing Rendang Jawa recipe:

• Daging Sapi (Beef): 1 kg, potong dadu (cut into cubes). Use chuck or brisket for the best results, as these cuts become incredibly tender during the long cooking process.
• Santan (Coconut Milk): 2 liters. Freshly squeezed coconut milk is always the best, but canned coconut milk works just fine. Use a combination of thick and thin coconut milk for the perfect consistency.
• Bumbu Halus (Spice Paste):
  • Bawang Merah (Shallots): 15 buah (pieces)
  • Bawang Putih (Garlic): 8 siung (cloves)
  • Cabai Merah Keriting (Red Chili Peppers): 15 buah (adjust to your spice preference)
  • Cabai Rawit Merah (Bird's Eye Chili): 5 buah (optional, for extra heat)
  • Kemiri (Candlenuts): 8 butir (roasted)
  • Kunyit (Turmeric): 3 cm
  • Jahe (Ginger): 3 cm
  • Lengkuas (Galangal): 3 cm
  • Ketumbar (Coriander Seeds): 1 sdt (teaspoon)
  • Jintan (Cumin): 1/2 sdt (teaspoon)
  • Merica (Pepper): 1/2 sdt (teaspoon)
• Bumbu Cemplung (Aromatic Spices):
  • Serai (Lemongrass): 3 batang, memarkan (bruised)
  • Daun Salam (Bay Leaves): 5 lembar (pieces)
  • Daun Jeruk (Kaffir Lime Leaves): 7 lembar (pieces)
  • Asam Jawa (Tamarind Paste): 1 sdt (teaspoon)
  • Gula Merah (Palm Sugar): 1 sdm (tablespoon)
  • Garam (Salt): Secukupnya (to taste)
  • Kaldu Bubuk (Chicken or Beef Bouillon Powder): Secukupnya (to taste, optional)

A little tip: Prepare all your ingredients before you start cooking. This will make the whole process much smoother and more enjoyable. Trust me, you'll thank me later! Now that we have all our ingredients ready, let's move on to the fun part: cooking!

Langkah-Langkah Membuat Rendang Jawa (Steps to Make Rendang Jawa)

Alright, let's get cooking! Follow these steps carefully, and you'll be enjoying a delicious plate of Rendang Jawa in no time. Remember, the key to great rendang is patience. The longer it simmers, the more flavorful it becomes.

1. Prepare the Spice Paste: Blend all the bumbu halus ingredients in a food processor or blender until you get a smooth paste. If you don't have a food processor, you can use a mortar and pestle, but it will require a bit more elbow grease.
2. Sauté the Spices: Heat some oil in a large pot or Dutch oven over medium heat. Add the spice paste and bumbu cemplung (except for the tamarind paste, palm sugar, salt, and bouillon powder). Sauté until fragrant, about 5-7 minutes. Make sure to stir frequently to prevent burning.
3. Add the Beef: Add the beef cubes to the pot and stir until they are coated with the spice mixture. Cook for about 5-10 minutes, or until the beef is lightly browned.
4. Pour in the Coconut Milk: Pour in the coconut milk, starting with the thinner coconut milk first. Bring the mixture to a boil, then reduce the heat to low and simmer gently. Add the tamarind paste and palm sugar.
5. Simmer, Simmer, Simmer: This is the most crucial step. Simmer the rendang for at least 3-4 hours, or until the beef is very tender and the sauce has thickened and darkened in color. Stir occasionally to prevent sticking and burning. As the rendang simmers, the coconut milk will gradually reduce and the spices will infuse deeply into the beef, creating that signature rich and complex flavor. Be patient and don't rush the process. The longer it simmers, the better it will taste! Season with salt and bouillon powder to taste. Remember to start with a small amount and adjust as needed.
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