Beef Rendang
 
 
Ingredients
  • 2.2 lb (1kg) beef cubes
1ST PART
  • 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
2ND PART
  • 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
Instructions
  1. Place all the ingredients in the 1st Part into a blender to make a smooth paste
  2. Heat the cooking oil in a wok, add the blended paste and sauté for 2 minutes
  3. Add the cubed beef and stir for 2 minutes
  4. Add all the ingredients of the 2nd Part, as well as the water, and mix well. Add 1 teaspoon of salt.
  5. Simmer on low heat for 2 hours with the lid on, stirring occasionally and adding more water if the mixture dries up too much.
  6. Add the roasted coconut and the coconut milk. Cook until the sauce thickens.
  7. Remove the lid and add salt and palm sugar to taste, stirring continuously until the mixture is almost dry.
  8. 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/