- Blend all of the rempah ingredients until you get a smooth paste.
- Toast grated coconut in a dry pan until golden and set aside.
- Heat some oil and add crushed lime leaves and lemongrass into the pan.
- Add in rempah paste and fry until fragrant.
- Add in cumin, fennel, coriander, turmeric, Gula Melaka and toasted coconut .
- Add in beef, mix well and continue to stir fry for 1 minute and add salt to taste.
- Pour in water and mix well. (You may need to add a little more water until beef is covered.)
- Cover the lid and simmer for about 15 – 25 minutes before bringing to rapid boil and turn off heat.
- Transfer the inner pot to the outer pot and heat insulate cooking for 1 hour.
- Add coconut milk, mix well and serve.
Beef Rendang
Ingredients