Tag: rendang padang

Rendang Bitterballen

I’ve considered making rendang bitterballen for years. Bitterballen are a Dutch deep fried snack, and are basically nothing more than a small round croquette (or ‘kroket’, as we would call them).

If the British invented tapas

Over here we have deep fried snacks like croquettes on-the-go. Bitterballen are basically a smaller version of those and used as a party or bar snack. Think of what would happen if British people had invented tapas and you’ll get the idea.

Personally I think our little portable deep fried snacks are one of the best things we’ve got going for us here, food wise, but a lot of this stuff is made with mystery meat (guess who was at the center of the horsemeat scandal…) so it’s kind of best left alone. Unless you’re drunk or sad and are on a trainstation and in dire need of a snack of course.

Anyway… Dutch people are always trying to make new versions of krokets and often they’re kinda yikes. Especially when it involves recipes from the former colonies, like Indonesia. So when Mora, the main purveyor of frozen deep fried snacks for home use, released their new rendang kroket, I had to make good on my dreams of a rendang bitterbal.

Rendang bitterbal experiment success!

Turns out: I was right. The broth from slow cooker rendang is amazing and rich. Using it to turn into a rich creamy ragout and then deep frying it is a magical wonderful thing. I may never have rendang ‘the old fashioned way’ again.

Keep in mind that you’ll need at least 2 days to put this together.

I used Koken Met Kennis’ beef kroket (Dutch) recipe as a foundation for my recipe. Their insights into how to make a good kroket turned out to be invaluable.

For my first run I had these with Donna Hay’s key lime mayo, which is a mixture of lime zest, key lime leaves and Japanese mayo. I thought the acidity worked quite well with the richness of the rendang bitterbals. But I’m still looking for the perfect dip. Hit me up in the comments if you have an idea. 🙂

A cube built out of bitterballen on a bright yellow background.

Homemade rendang bitterballen

Dorothy Porker
If these rendang bitterballen are the only thing I've contributed to life on earth that's fine by me.
Prep Time 1 hr
Cook Time 8 hrs 30 mins
Course Party snack, Snack
Cuisine Dutch, Fusion, Indonesian
Servings 20 - 25 bitterballen

Equipment

  • Slowcooker
  • Sieve
  • Saucepan
  • Wooden spoon
  • Whisk
  • Plates x 3
  • Deep fat fryer
  • Oven tray
  • Foil for covering the tray

Ingredients
  

For the rendang broth

  • 18 oz - 500 gr blade or pot roast beef cut into bite sized chunks
  • 2 large onions roughly chopped
  • 2 stems lemon grass bruised and tied into a knot
  • 4 makrut lime leaves crushed and bruised - you can find this in Asian super markets, usually in the freezer
  • 2 Indonesian bay leaves fresh or dried from an Asian supermarket
  • 1" - 1.5 cm galengal
  • 2 T - 30 gr sambal ulek or 2 finely chopped red chilies
  • 3/4 c - 200 ml coconut milk
  • 3/4 c - 200 ml water

For the bitterballen

  • 1.7 oz - 50 gr butter
  • 1.7 oz - 50 gr plain flour
  • 3 sheets gelatin soaked in water
  • 2 large eggs whisked for at least 2 minutes
  • 1.7 oz - 50 gr plain flour
  • 2.6 oz - 75 gr breadcrumbs
  • oil for deep fat frying

Instructions
 

Step 1: Make rendang broth

  • Basically chuck everything all the ingredients for the rendang broth in your slow cooker and cook on low for 8 hours. I am sure shorter and on high would work equally well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
  • Remove the meat from the broth, reserving the liquids and cut the meat into smaller pieces.
  • Strain the liquid through a sieve so all the onion, herbs and spices are removed. You should be left with exactly 1 3/4 c - 400 ml of the broth, if you have less you should be fine diluting it with water until you land this amount no problem.

Step 2: Make the ragout

  • Get a heavy based saucepan and melt 1.7 oz - 50 gr of butter on a medium low heat before stirring in 1.7 oz/ 50 gr of flour to start your roux.
  • Once the roux starts letting go of the bottom of the pan, after 2-3 minutes or so, add half of the broth. Stir continuously until the sauce starts to thicken. Now add the remainder of the broth and keep stirring to get rid of any lumps.
  • Bring to the boil briefly before adding squeezing out 3 gelatine sheets and adding them in. Stir again until well-combined.
  • Finally add the meat and stir again until the mixture is well-combined and has come to the boil. I like to use a whisk for this so the meat tears and is scattered in threads and lumps throughout the ragout.
  • Move the ragout to an oven tray and leave to cool for 30 minutes at room temperature before covering and moving it to your fridge to cool completely for at least 2 hours or overnight.

Step 3: Make the balls

  • Divide and roll the ragout into roughly 20-25 medium sized balls. If you want to be precise about it: they should be about 1.2" / 3 cm's in diameter and roughly 0.7 oz/ 20 grams in weight. Use cold water to prevent them from sticking to your hand too much and to create a smoother outer surface.
  • Now set up your bread crumbing station. Coat your balls in the following order: Flour-> Egg-> Breadcrumbs-> Egg-> Breadcrumbs.
  • Once you've rolled and breadcrumbed all your balls, move them back to your fridge for at least 2 hours to firm up. If you're not going to eat them all you can freeze some for later. If you do freeze them make sure they don't touch so they don't get stuck together, this will prevent a lot of heartbreak later.
  • You're ready to fry!
  • Heat your deep fat fryer to 360° F/ 180° C and, depending on the size of your fryer and your balls, fry your bitterbals in groups of 3 to 5 until they are golden and crisp, 3-5 minutes or so. Serve hot with mayo or sambal manis.

Notes

I don't have an air fryer myself, so I don't know if you can make these in an air fryer. From what I've read, anything self-battered or bread crumbed doesn't fare well in air fryers so I have to recommend against trying this. But you do you, live dangerously and try, and let me know how that worked out, if it did.
Once breaded you can freeze any rendang bitterballen you don't plan eating straight away for up to 3 months. Fry them for 5-7 minutes to avoid a nasty frozen core. 
Keyword bitterballen, dutch recipe, Indonesian food, Indonesian recipe, rendang

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor rendang bitterballen.

Grandpa’s Beef Rendang Padang

Rendang Padang is one of my favorite dishes in the world. I have never encountered other people adding new potatoes to their rendang, but that’s how my Sumatran grandfather made it and I cannot veer from tradition in this.

Not only that. It just works really well: the potatoes soak up the flavor of the rendang as it simmers. And the more rendang flavored things I can eat the better. So there.

Rendang padang from the slow cooker

I used to make this on the stove top, stirring my ass off during the final hour to get the rendang to the right level of dryness without burning. These days I make it in a slow cooker and dry it out in a wok. Slow cooking really helps hold the beef together, softening the meat while inserting maximum flavor.

The meat comes out succulent and flavorful but just bite. I tend to make doubles so I can freeze it in portions and always have some at the ready or turn it into rendang bitterballen.

What do I eat with beef rendang padang?

Traditionally rendang padang is generally not part of the rice table, but is eaten on its own with some plain white rice and used for ceremonies. I serve this as part of a rice table sometimes anyway, just because it’s my favorite Indonesian dish and when people want Indonesian or Dutch-Indonesian food from me they tend to want a rice table.

A blade of pot roast beef with a fresh root of galengal posed next to it and a red chili pepper and lemon grass stems posed behind it, alongside a can of Nutco coconutmilk topped by a sweet onion on a marble backdrop.

Opa Bob's Beef Redang Padang Recipe

Dorothy Porker
My Sumatran grandfather's recipe adjusted to make life a little easier for people with a slow cooker, stove top recipe also included
Prep Time 15 mins
Cook Time 4 hrs
Slow cooker 8 hrs
Course Bijgerecht, Dinner, Main course
Cuisine Indonesian
Servings 4

Equipment

  • Slow cooker AND
  • Wok OR
  • Dutch oven or other heavy pot

Ingredients
  

  • 1 oz - 500 gr blade or pot roast beef cut into bite sized chunks
  • 2 large onions roughly chopped
  • 2 stems lemon grass tied into a knot
  • 4 makrut lime leaves crushed and bruised - you can find these in Asian super markets, usually in the freezer
  • 2 Indonesian bay leaves fresh or dried from an Asian supermarket
  • 2" - 4 cm galengal
  • 2 T - 30 gr sambal ulek or 2 finely chopped red chilies
  • 3/4 c - 200 ml coconut milk
  • 3/4 c - 200 ml water
  • 5 oz - 150 gr new potatoes optional

Instructions
 

To make rendang padang in a slowcooker

  • Basically chuck everything all the ingredients in your slow cooker and cook on low for 8 hours. I am sure shorter and on high would work equally well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
  • Once you've finished slow cooking, transfer your rendang to a wok on a high heat and stir gently until almost all of the liquids have evaporated and the meat is coated in a thin layer of caramelized sauce. This can take anywhere from 30 mins to 1 hour.

To make rendang padang in a Dutch oven

  • Chuck all the ingredients, except the new potatoes, in a Dutch oven or other heavy based pot and bring to a boil.
  • Lower the heat as low as your stove will go and leave to simmer for 2 hours with a tiny corner of the lid propped open with a wooden spoon.
  • Add 5 oz - 150 gr of new potatoes, skin on and leave to simmer for another hour.
  • During the 4th and final hour your rendang should start to dry. Remove the lid, stay close and stir often but gently, to keep the meat intact. You're looking more for a folding than a stirring motion. The rendang is ready when almost all of the liquids have evaporated, the meat is coated in a thin layer of caramelized sauce and the oil starts to separate from the rest of the dish.

Notes

If you want to make rendang bitterballen, run the liquid through a sieve after step 1 of the slow cooking process or slow cook your rendang with the lid closed on the stove top for 3 hours before straining the liquid. 
Rendang will keep in a closed container in the fridge for 3 days or in the freezer for 3 months. To reheat, bring to room temperature before frying it up in a dry frying pan until all the meat is heated through.
Keyword Asian food, asian recipes, Indonesian food, Indonesian recipe, rendang, slow cooked, slow cooker

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor rendang uit de slowcooker.