Beef Rendang
- 1 tbsp. dried chili
- 5 candlenuts
- 3 lemongrass stalks, white part only
- ⅔ cup (150g) shallots
- 1 tbsp. garlic
- 1 tbsp. blue ginger (galangal)
- ½ tbsp. ginger
- 3 turmeric leaves, finely sliced
- 2 stalks of kaffir lime leaves, tear the leaf
- 2 lemongrass (white part only, pounded and sliced)
- 1 small piece tamarind peel (or 1 teaspoon dried tamarind powder)
- 1½ cup water or adjust accordingly
- 1½ cup coconut milk or adjust accordingly
- 2 tbsp. roasted coconut
- 5 tbsp. cooking oil
- ¼ cup (50g) palm sugar, as needed
- Salt
- Place all the ingredients in the 1st Part into a blender to make a smooth paste
- Heat the cooking oil in a wok, add the blended paste and sauté for 2 minutes
- Add the cubed beef and stir for 2 minutes
- Add all the ingredients of the 2nd Part, as well as the water, and mix well. Add 1 teaspoon of salt.
- Simmer on low heat for 2 hours with the lid on, stirring occasionally and adding more water if the mixture dries up too much.
- Add the roasted coconut and the coconut milk. Cook until the sauce thickens.
- Remove the lid and add salt and palm sugar to taste, stirring continuously until the mixture is almost dry.
- Your Beef Rendang is ready! Serve with steamed rice and a wedge of lime for extra zest.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/coconut-milk-recipes-creative-ways-use-darling-tropics/
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