Beef Rendang with Mushrooms, Basmati Rice, and Cucumber Salad

rendang

Beef rendang, basmati rice, cucumber salad

Tonight I made dinner for everyone and did a Malaysian/Indonesian Beef Rendang. I loosely followed THIS RECIPE and a few others I found online. This is the third or fourth time I’ve made this and it’s always a huge hit in my house. We always eat this until we’re sick, I’ve noticed. It’s so good and truly worth the trouble and wait.

The addition of mushrooms was my mom’s idea- I added an entire package of sliced baby bellas right about 10 minutes prior to serving.

CNN called it one of ‘the World’s 50 Best Foods” and I completely agree! Even my father, who isn’t fond of Asian food, loves it.

The beef is slow cooked in spices and coconut milk until it is fall-apart tender. TECHNICALLY, you’re supposed to cook it until it’s dry, but the ones I’ve tasted in Amsterdam at Indonesian places always had a gravy, so this is how I cook mine.

It’s served on a bed of white rice (I prefer Basmati), with a side of sweet and sour cucumber salad with onions and chilis. I made the salad with an English cucumber, small onion (both cut in half moons), bit of white sugar, salt and pepper, Filipino white vinegar, and a half teaspoon of Indonesian sambal (a chili condiment). You mix them all up and let them sit in the fridge for about 30 minutes prior to serving- SO easy!

this is something everyone should have at least once in their lives- delish!

this is something everyone should have at least once in their lives- delish!

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