How to cook the most delicious food in the world

Rendang:

Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness.

An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat. 

How to cook Rendang?

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
3. 
   
4. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
5. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
6. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
7. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

Fried Rice

Fried rice is a popular component of Asian cuisine, especially in Southeast Asia, where it is staple as Southeast Asian foods. It is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with leftover ingredients from other dishes, leading to countless variations.

The many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Moslem clientele have invented their own varieties of fried rice including egg fried rice, Indonesian (spicy) fried rice and the ubiquitous "special fried rice".

Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and is very popular in the West African nations of Nigeria, Ghana and Togo, both as restaurant and as street food.

How to cook Fried Rice? 

Ingredients: 

2 cups uncooked long-grain white rice
2 eggs, beaten
2 teaspoons sesame oil
1/2 teaspoon salt
8 ounces boneless skinless chicken thighs, cut into 1/2 inch strips
6 ounces raw shrimp, peeled
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1 medium onion, finely chopped
2 teaspoons finely chopped fresh gingerroot
1 tablespoon dried shrimp paste
1/2 teaspoon fresh ground black pepper
1 tablespoon chili bean sauce or 1 -2 teaspoon sambal oelek
1 tablespoon oyster sauce
1 tablespoon ketjap manis or 1 tablespoon dark soy sauce

Garnish

3 tablespoons finely chopped spring onions
1/2 cup fresh cilantro leaves, chopped

Directions:

1 Boil rice in plenty of salted water until cooked.
2 Rinse, drain and spread the rice to cool.
3 Do this at least two hours ahead, or preferably, leave overnight in the fridge.
4 Combine eggs with sesame oil and salt, and put aside (see below).
5 Heat wok or large frying pan over heat until hot.
6 Add oil, and wait until it is very hot and slightly smoking.
7 Add the onions, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.
8 Then add chicken and shrimp and stir-fry for a further 2 minutes.
9 Add rice and continue to stir-fry for 3 minutes.
10 Now add the chilli bean sauce or sambal oelek, oyster sauce and ketjap manis/dark soy sauce and continue to stir-fry for 2 minutes.
11 Finally, add egg mixture and continue to stir-fry for another minute.
12 Alternatively make 2 thin omelettes from the egg mixture ahead of time and cut into strips.
13 These can then be used as garnish on the finished dish.
14 Turn onto large serving platter and garnish with the spring onion and fresh cilantro, and serve hot.

You Might Also Like
Indonesian Pineapple and Celery Salad - Selada Nanas
Indonesian Pineapple and Celery Salad - Selada Nanas
Indonesian Pineapple and Celery Salad - Selada Nanas
Nasi Goreng - Indonesian Fried Rice. Recipe by ozzygirl
Easy Indonesian Fried Rice (Bumbu Nasi Goreng). Recipe by Yamakawa
My Version of Nasi Goreng (Indonesian Fried Rice)
By BatiksWindmillsAndTurbans
Vegetarian Nasi Goreng (Fried Rice). Recipe by Sharon123
Vegetarian Nasi Goreng (Fried Rice)