By Oki Malta
Beef Rendang is a highly celebrated dish of Malysian and Indonesian origin. This traditional delicacy is made by simmering and slow-cooking beef for hours in coconut milk and rich spices until the meat has soaked in all the flavors and the liquid has evaporated.
- Cooking Time: 60 minutes – 120 minutes
- Serves: 5 to 8
- Total time: > 120 mins
- Course: Main
- Cook Method: Braise/Stew Slow Cook
( source: https://norecipes.com/beef-rendang-recipe)
1 kg beef cubes
15 g dried chilli, soaked in hot water for 10 mins and de-seeded 5 candlenuts (buah keras)
3 lemongrass, white part only
150 g shallots
15 g garlic
15 g blue ginger (lengkuas or galangal)
10 g ginger
25 g turmeric leaves (3 pcs), sliced finely
2 stalks of kaffir lime leaves, tear the leaf
2 lemongrass (white part only, pounded to flatten and torn finely)
1 small piece tamarind peel (assam keeping)
1½ cup water or adjust accordingly
1½ cup coconut milk or adjust accordingly
50 g kerisik (toasted coconut)
5 Tbsp cooking oil
50 g gula melaka (palm sugar), adjust to preference
2 tsp salt or add to taste
Blend ingredients (Part A) till smooth paste.
Heat oil in a wok, add blended paste (A) and stir fry until fragrant.
Add in beef cubes, (Part B) and water, stir to mix well.
Add in 1 tsp of salt and simmer on low heat, stirring from time to time. Add some water if mixture becomes dry. Continue to cook for about 2 hours or until beef is tender. Then add in kerisik (toasted coconut) and coconut milk, cook until gravy thickens. Season with balance of salt and gula melaka and adjust to your preference. Stir fry until almost dry. Plate and serve your Beef Rendang!