YOOXICMAN's Rondang

• beef tenderloin 1kg
• beef sirloin 1kg
• red chili pepper 5 pieces
• spicy bird's eye chili (senuk chili) 5 pieces
• shallow onion 10 pieces
• garlic 5 cloves
• ginger 1 piece
• dalinggal (hard root vegetable) 1 piece
• macadamia nut 6~7 pieces
• tamarind paste 1 tablespoon
• Indonesian coconut cream 1L
• lemongrass 2 stalks
• dried kaffir lime leaf 5 leaves
• pandan leaf (or lampheng leaf) 2 leaves
• bay leaf 5 leaves
• salt 1 tablespoon
• sugar 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not cut the beef small like regular braised dishes—cutting it into egg-sized pieces ensures the texture holds during the long simmering time, resulting in ultimate tenderness.
• Authentic Indonesian Rondang should be completely dry with no liquid left; success depends on constant stirring until oil fully coats the meat, giving it a fried-like texture.
• Candlenut, a key ingredient in Indonesia, is prohibited for import into Korea, but macadamia nuts are an excellent substitute—offering similar richness and depth of flavor.