This is the ingredient for the perfect Indonesian rendang
I really do enjoy rendang; it takes a while to make, but it’s absolutely worth it — because if you make it properly, it’s truly ama-zing. What definitely shouldn’t be missing from the recipe? Tante Annie, who has her own Toko in Heerhugowaard, has the answer. She is renowned for her rendang and fortunately doesn’t believe in gatekeeping, because she simply shares her secret ingredient with the world.
No rendang is complete without this ingredient
And that ingredient is cardamom, more specifically, two Sumatran pods. Unless you regularly find yourself in Sumatra, they’re rather difficult to get hold of in the Netherlands. The best alternative is black cardamom, but if you want to make things really easy for yourself… You can also buy ground cardamom. In any case, make sure you add it to your recipe, because according to Tante Annie, this is one of the reasons people enjoy her rendang so much.
Cardamom
You add that cardamom to your spice mix. In this rendang recipe for the slow cooker I made things easy for myself by using Jonnie Boer’s Five Spices blend (and I can tell you, it works excellently), so you can simply add one and a half teaspoons of cardamom. This is based on one kilo of beef, by the way — so adjust the quantity according to how much meat you have. You can (and should, according to Tante Annie) add cardamom to any recipe, including this rendang recipe, in which you still have to mix all the spices yourself.
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Source: AD.nl
