Kalio is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is called pemasak in Minangkabau. Traditional Padangnese kalio takes hours to cook (usually two hours), not like rendang that requires twice times longer. The meat pieces are slowly cooked in coconut milk and spices at precisely the right temperature until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. During the process, the meat should be slowly and carefully stirred in the spicy coconut milk mixture and turned over without burning or ruining the meat well until all the liquids have evaporated but not yet caramelized.
Resep Kalio Daging Sapi Pedas Khas Padang:
Ingredients:
Beef Rendang Recipe:
- 1 kg daging gandik sapi or beef silver side or chuck, cut 4x4x2 cm following the meat fibers
- 2 stems daun salam or Indonesian bay leaves
- 2 kaffir lime leaves, deveined
- 4 lemongrass, bruised
- 4 cup coconut milk from 2,5 matured coconut
- 2 cup water
- 4 tbsp vegetable oil
Spice Paste :
- 20 shallot
- 12 cloves garlic
- 250 gr red chillies or cayenne pepper
- 2 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE*optional
- 4 cm ginger
- 3 cm galagal
- 3 cm turmeric
- 4 candlenuts
- 4 asam kandis or dried sliced Garcinia xanthochymus fruit
- 10 cloves
- salt to taste
Instruction :
How to make beef rendang:
- Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
- Pour 1 cup coconut milk, add lemongrass, kaffir lime leaves, bay leave, let it boil and slightly evaporated
- Continue stirring the mixture until the oil is separated or driven off from the mixture
- Add beef meat. Stir another 15 minutes until the meat is throughly cooked
- Pour the remaining coconut oil and water, bring to boil
- Simmer and continue to stir it gently until the kalio broth is thicken.
- You may see theat the oil id driven out fron the seasoning, after 2 hours your kalio is ready
- Serve with steaming hot rice
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