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Rendang Desa by Van Velthuijzen

Rendang Desa van Van Velthuijzen - Lyklema Fine Art

This lovely work by Henri Van Velthuyzen is part of our collection and requires a new home. So it is For Sale. It is a typical house in a typical Indonesian village: De Desa. Van Velthuyzen made much of his work in Indonesia. We were inspired by this by choosing this dish in our Art & Food section.

Rendang with rice and spicy beans

100 grams of onions
3 cloves of garlic
3 cm ginger
2 teaspoons galangal
1 teaspoon coriander seeds
0.5 teaspoon cinnamon
1 teaspoon cumin
1 cleaned red pepper
2 cloves
Dash of sunflower oil
7 macademia nuts (or kemiri nuts)
1 tablespoon of ketjap
1 kilo of good quality beef (ask the butcher for braised meat)
bay leaf
200 ml coconut milk
300 ml of water
500 grams of rice
50 grams of peanuts
20 grams of grated coconut
30 grams of fresh coriander

For the bumboe, coarsely chop the onions, garlic and ginger and place in a food processor. Add the macadamia nuts and let it turn. Add the spices such as loas, coriander seeds, cinnamon, cumin, cloves and red pepper. Then add the oil and ketjap and mix well again. Add a little sambal if necessary. Place this bumbu in a large (roast/stew) pan and fry for a minute. Add the meat and stir through. Then add the coconut milk and water and the bay leaf and sereh. Crumble in the stock cube and let the rendang stew for 3 hours with the lid on the pan at an angle. Please note that meat never cooks dry; If necessary, supplement with extra water depending on the desired thickness. Stir occasionally. The best part is when the meat literally falls apart.

The rendang is often even tastier the next day. Store it in the refrigerator for up to 3 days or freeze it.

Serve on a board (just as this painting is painted on a panel) with boiled rice and with baked beans (blanch for a few minutes first) in sambal and garnish with crushed peanuts. Add plenty of coriander and grated coconut.

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