Chef Pradipta Bayu Primpaputra of Hotel Pullman Jakarta, Indonesia recently became the Guest Chef of Spiral of Sofitel Philippine Plaza's Wonderful Indonesia in its Flavors of the World Series. He also had a special one-day exclusive culinary class in which he taught the participants on how to cook traditional Indonesian favorites. Read more about Spiral's Flavors of the World series here --- Wonderful Indonesia.
Ingredients:
5-10 pcs Chili
1 tbs Garam Masala
1 can Coconut Water
1 tbs Dry Coconut
1/2 k Beef Hanger
1 can Coconut Cream
Procedure:
Basic Red Paste —
Boil the chili with garlic and shallots until the chili is soft. Blend the chili and remove the seed. Strain the chili and secure the red water mixture. Bring the red water to a boil again then add the Garam Masala. Add Coconut Water. Wait until the mixture secrete oil. Set aside.
Beef Rendang —
Cut Beef Hanger into cubes. In a sauce pan, add the Basic Red Paste and add the Coconut Cream until the mixture secretes oil. Afterwards, add the Beef Hanger and continue cooking once the Beef is tender. It may take 1-2 hours or more. Serve the dish.
Yield: 10 pax
Other recipes by Chef Pradipta --- Chicken Satay and Nasi Goreng
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