Rendangalong with Nasi Goreng in one of the most popular Indonesian dish through out the world. CNN even established rendang as number one of from World’s 50 Most Delicious Foods’ list. You may know about rendang but none with KALIO. KALIO is a type of rendang that cooked in shorter period, where the coconut milk has not completely evaporated and caramelized onto a dark brown or almost black color. Some people like to add kelapa sangrai tumbuk or toasted grated coconut to the rendang but rarely to the KALIO. Kalio or Gulai is one of the characteristic foods of Minangkabau and Sumatra culture, it is served at ceremonial occasions and to honour guest. Even we celebrate christmas with rendang and lontong or rice cake in thin coconut curry as a influenced from moslem comunities. Just like blackforest and even christmas log cake that served during the Ied.
KALIOis a dry version of gulai or stewed beef or any meat in heavy coconut curry, but not yet caramelized like RENDANG. Kalio is actually well known as RENDANGin abroad. This dish is also popular in Malaysia, Singapore, Brunei, the southern Philippines and southern Thailand, rendang is traditionally prepared by the Indonesian community during festive occasions. Malaysian and Singaporean rendang is more like KALIO which is lighter in color and taste compared to its Minang counterpart. In Minangkabau culinary tradition, there are stages on cooking meat in spicy coconut milk. Its category is according to the liquid content in cooked coconut milk, ranges from the soupy most wet to the most dry: Gulai— Kalio— Rendang.The ingredients of gulai, kalio and rendang is almost identical with the exceptions that gulai usually uses less red chilli pepper and got more turmeric, while rendang uses richer spices. If pieces of meat are cooked in spicy coconut milk and the process stopped right when the meat is done and the coconut milk has reached its boiling point, you have gulai. If the process continues well until the coconut milk is partly evaporated with brownish colored meats, then you have kalio. When the process continued hours more until the liquid completely evaporated and the color turns to dark brown almost black in color, then you have rendang. According to this notions, the real rendang is those with less liquid contents. The colors also indicate the differences; gulai have light yellow color, kalio is brown, and rendang is dark brown. However, today there are two kinds of rendangs commonly found: dried and wet
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.
Beef Rendang Recipe:
1 kg daging gandik sapi or beef silver side or chuck, cut 4x4x2 cm following the meat fibers