Beef Rendang (Malaysia)
Serves 6
Ingredients
Method
1 kg. Beef Chuck, Cut into Cubes
400 ml. Coconut Milk
2 Lemongrass Stalks
5 Kaffir Lime Leaves
2 Turmeric Leaves
2 Galangal Slices
30 ml. Tamarind Juice
10 g. Salt
5 g. Sugar
30 ml. Vegetable Oil
10 Dried Chilies, Soaked In Hot Water
5 Shallots
5 Garlic Cloves
2 Lemongrass Stalks
2 cm. Galangal
2 cm. Ginger
2 cm. Turmeric
Blend all the spice paste ingredients in a food processor until fine.
In a large pot, heat the oil over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, turmeric leaves, and galangal. Stir-fry until aromatic.
Add the beef to the pot and cook until it changes color. Add the coconut milk, tamarind juice, salt, and sugar.
Simmer on low heat, stirring occasionally, until the meat is tender and the liquid has evaporated, about 3-4 hours.
Serve the beef rendang with steamed rice.