Rendang Bakso Sapi - Meatballs Rendang

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Beef

Prep Time: 20 mins

Cook Time: 2 hours

Total Time: 2 hours 20 mins

Serves: 8

Ingredients

• Bakso sapi (Beef meatballs)
• 750-800 gram ground beef
• 100 gram tapioca starch
• 100 gram ice cubes, crushed
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1/2 teaspoon sugar
• Spice paste (grind the following together)
• 50 gram shallot
• 5 cloves garlic
• 3-5 red fresno chilies, seeded
• 5-10 dried red chilies, seeded
• 1 inch galangal
• 2 lemongrass, white part only
• 1 inch ginger
• 2 teaspoon ground turmeric (or 1 fresh turmeric)
• Other
• 3 tablespoon oil
• 5 kaffir lime leaves
• 1/2 tablespoon salt
• 2 teaspoon palm sugar (or brown sugar)
• 1 can (400 ml) coconut milk
• 1 cup (250 ml) water
• tamarind juice (1/2 tablespoon tamarind + 3 tablespoon water, massaged and strained)

Instructions

• Bakso sapi (Beef meatballs)
  1. Mix all meatball ingredients together. Shape into meatballs, each about 1 tablespoon worth.
  2. Boil a pot of water in a pot (about 70% full). Once it boils, drop meatballs into boiling water. The meatballs are cooked once they float to the surface. If your pot is small, you may want to cook the meatballs in batches.
  3. Scoop out the cooked meatballs with a slotted spoon and set them aside.
• Rendang sauce
  1. Heat oil in a wok/large skillet over medium high heat. Sauté spice paste and kaffir lime leaves until fragrant, about 5 minutes.
  2. Season with salt and sugar, then pour in coconut milk and water. Stir and bring to a boil.
  3. Reduce heat to a simmer and continue cooking until sauce is reduced by half.
  4. Add in the cooked meatballs and tamarind juice. Continue cooking until sauce is almost dry and looks slightly oily.
  5. Turn off heat and serve immediately with steamed white rice.