Rendang
Serves 6
Ingredients
Method
1 kg. Beef Stewing Steak, Cut into Large Chunks
1 l. Coconut Milk
5 Shallots
5 Garlic Cloves
10 Dried Red Chillies, Soaked In Warm Water
5 Fresh Red Chillies
2 tbsp. Coriander Seeds
1 tbsp. Cumin Seeds
1 tbsp. Turmeric Powder
1 Small Knob Ginger
1 Small Knob Galangal
2 Stalks Lemongrass, Bruised
4 Kaffir Lime Leaves
1 Turmeric Leaf (If Available)
2 tbsp. Tamarind Pulp
2 tbsp. Palm Sugar
2 tbsp. Vegetable Oil
Salt to Taste
Blend shallots, garlic, chillies, coriander, cumin, turmeric, ginger, and galangal in a food processor until it forms a paste.
Heat oil in a large pot and add the paste. Stir fry until fragrant.
Add the beef and stir until it changes color.
Add coconut milk, lemongrass, kaffir lime leaves, turmeric leaf, tamarind pulp, palm sugar, and salt. Mix well.
Lower the heat to low, cover the pot, and let it simmer for at least 4 hours. Stir occasionally to prevent the bottom from burning.
The Rendang is done when the meat is tender and the liquid has fully evaporated, leaving the meat coated in the rich, thick sauce. Adjust the seasoning with more salt if needed.