JAKARTA (THE JAKARTA POST/ASIA NEWS NETWORK) - Originating from Padang, West Sumatra, rendange is a dish known for its rich spices and hours-long cooking process. Mr Ciptoroso, chef de cuisine at the Cinnamon restaurant at the Mandarin Oriental hotel in Central Jakarta, says it is important to not shorten the cooking process.

"Do not use pressure cookers. Slow cook the dish," he says.

Those wanting to cook beef rendang at home can refer to the recipe below.

BEEF RENDANG

INGREDIENTS

25g garlic

40g shallots

50g candlenuts

40g chilli

15g coriander seed

10g ginger

250g beef shank, sliced

15g galangal

5g kaffir lime leaves

20g lemongrass, only the white portion

5g turmeric leaves

50ml coconut milk

Salt and pepper for seasoning

20g fresh coconut, grated; fry without oil

METHOD

1. Put garlic, shallots, candlenut, chilli, coriander seeds and ginger in a blender or food processor. Blend until it becomes a thick paste.

2. Heat a pan, add oil. Saute the spice paste for around 15 minutes.

3. Add beef shank, galangal, lime leaves, lemongrass, turmeric leaves and coconut milk. Simmer the mixture.

4. Season with salt and pepper. Simmer the beef until tender. Cook for a minimum of one to two hours.

5. Add fried grated coconut. Stir well. Serve with rice.