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Beef Rendang

Beef Rendang

Ingredients

  • Rempah - 10 Shallots
  • Rempah - 8 cloves of Garlic
  • Rempah - 10 spur Chilli
  • Rempah - 5 Chilli Padi (more if preferred)
  • Rempah - 8 Galangal
  • Rempah - Small piece of Ginger
  • 1kg Chuck (cut in big chunks)
  • 1 tsp Cumin Powder
  • 1 tsp Fennel Powder
  • 12 Lime Leaves (crushed with your hands)
  • 3 Lemongrass (bottom 2/3, bruised)
  • 1 tsp Coriander
  • 2 tsp Turmeric Powder
  • 100ml Coconut Milk
  • 250ml Water
  • 1 1/2 cups Grated Coconut (toasted)
  • 25g Gula Melaka (palm sugar)
  • Salt

Beef Rendang

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