Rendang Gaging (Beef Stew) at a Five-Star Hotel

Ingredients and Weight:

1. Beef: 1kg (sliced into chunks)
2. Red curry paste: 3-4 tablespoons
3. Fish sauce: 2 tablespoons
4. Coconuts milk: 1 liter
5. Brown sugar: 3 tablespoons
6. Lemongrass, bay leaves, and lime leaves: to taste
7. Thai basil or holy basil leaves: a handful
8. Oil for frying
9. Salt and pepper: to taste

Preparation Time:

• Preparation: 30 minutes
• Cooking: 2-3 hours (low and slow)
• Total: 2 hours 30 minutes to 3 hours

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large pot, heat oil and fry the beef chunks until they turn brown. Remove excess fat and set the beef aside.
2. Add the red curry paste and fry for a minute.
3. Pour in the coconut milk and let it come to a boil.
4. Add the fish sauce, brown sugar, lemongrass, bay leaves, and lime leaves. Stir well.
5. Reduce the heat to low and let the stew slowly cook for 2-3 hours, until the beef is tender and the sauce has thickened.
6. Adjust the seasoning with salt and pepper, if needed.
7. Garnish with Thai basil or holy basil leaves before serving.

Nutritional Information: (per serving) Calories: 400-500 (depending on the amount of oil used for frying) Fat: 25-35g Carbohydrates: 20-30g Protein: 30-40g

Dish Characteristics:

• Rich and creamy stew with a hint of spice from the red curry paste and fish sauce.
• The dish is cooked low and slow, ensuring the beef is tender and full of flavor.
• The use of coconut milk gives the stew a rich and unique taste that is both comforting and flavorful.

User Comments:

1. "The beef was so tender and full of flavor! The stew was delicious."
2. "The red curry paste gave the stew a nice kick, I really enjoyed it."
3. "The dish was well-balanced, with the right amount of spice and creaminess."

Special Precautions and Tips:

• Use a heavy-bottomed pot for even heat distribution during the long cooking process.
• Adjust the seasoning according to your taste. Some may prefer more sugar or fish sauce than others.
• The key to a good Rendang Gaging is cooking it low and slow, so don't be tempted to turn up the heat too high.