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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My husband would love this.
🙂 Mandy
Disantap bersama nasi panas, mantap!. Ngiler banget pengen bikin cuma bumbu2nya ribet ah, so nikmati fotonya saja ;).
I love this dish, and the older it gets the better it taste. Thats why I usually consume them on the third day 🙂
It’s incredibly hot and humid here right now so I will bookmark for cooler times. Your descriptions are exceptional, I can almost smell the incredible aroma from way over here.
this looks like it would be delicious over rice!
mauuuuuuuuuuuuu *ngelapiler* 😛
This will be making it’s way onto my families plates this weekend!! 🙂
A great post, Dedy. Thank you for explaining the difference between gulai, kalio, and rendang. That’s very interesting and each of the 3 preparations sounds delicious.
Your dish does look very appetizing but I am not a beef eater at all! Will make this using fish or pork: thank you! MMMMMMMMM!
I love rendang (one of the rare beef dishes I am fond of) and always prepare it with beef cheeks. Time-consuming but definitely worth the effort. I have never heard of kalio but it sounds at least equally good and your introduction is always very informative. Thank you for another discovery! (PS Are Indonesian bay leaves similar to Indian bay leaves?).
i guess so, the indonesian bay leaves is as size and broad with the indian bay leaves,
both are larger than western bayleaves
but i guess the smells is kinda same
Never use beef cheek before, tempting to try later on
Your spicy beef curry sounds delightful!!!
This beef dish sounds very tasty…coconut milk, lemongrass and curry…yum!
I think I will need a few bowls of rice 🙂
Have a great week!
tampilannya kaya rendang, eh kalio toh, mirip gulai gitu? sebener sama aja tapi dilihat dari kuahnya kali ya? bumbunya sama? rendang lebih kering?
kalio itu gulai dikeringin mbak, tp gak sampe ngitem “terkaramelisasi” kayak rendang….
bumbunya relatif sama sih, lbh ke teknik sama durasi masaknya….
bikin ngiler mass…
Another delicious recipe Dedy! Love the flavor combination and thank you for the step-bystep explanation. It really helps 🙂
No wonder why it is considered exceptional dish! It bursts with flavors!
I love beef Rendang and yours looks really scrumptious!
Cheers,
Rosa
Beef Rendang is definitely one of my favourites 😀 I’ve never heard of kalio before, but you make it sound amazing- I might have to try this next time instead of beef rendang for a change!
I am just drooling looking at those photos. I know it is very difficult to make brown food look good and you do even that very well. Thanks for the little history lesson is Kalio, very informative and I will have to give this a try. I think my boys would really like these amazing flavours. I hope you had left overs as these kinds of dishes sometimes are even better the next day when the flavours have a chance to mingle. Take care, BAM
Wow, I’m just devouring your blog Dedy! Lovely recipes. My step-dad lived in Jakarta for many years, and I love Indonesian cuisine. Rendang is quite possibly one of my favourites! Love all the information you provide, and the step-by-step photos.
KALIO – rendang orang ga sabaran (tp enak jg!) hehehehe
Thanks a lot Dedy. I thought I cooked rendang but in fact it was kalio. This is the first time I heard the name kalio. Tomorrow I’ll try it the kalio way
Oh….Dedy…..I think I have a mixture between your kalio recipe and the rendang because I put roasted grated coconut(serundeng) on top. At least I plan it as soon as it is finished. I’m a doctor too and my mother is Manadonese. Maybe we can meet when I come to Jakarta in November. But thanks for sharing your so sumptuous recipes 🙂
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