Authentic Malaysian Beef Rendang
Ingredients
- 1 kg beef
- Red onion (blended)
- Garlic (blended)
- Ginger (blended)
- Lemongrass (blended)
- Dried chilies (blended)
- Coriander (toasted)
- Fennel (toasted)
- Four spices mix
- Dark soy sauce
- Sweet soy sauce
- Water (a little)
- Salt (a little)
- Tamarind slices
- Oil
- Toasted coconut paste (2 tablespoons)
- Coconut milk (a little)
- Seasoning cube to taste
- Sliced turmeric leaves
Preparation
Cut the beef into small pieces, blend the red onion, garlic, ginger, and lemongrass, and divide the blend into two parts. Marinate the beef with one part of the blend, add dark soy sauce, sweet soy sauce, coarsely pounded coriander and fennel, and let it marinate for one hour. Then, fry the marinated beef briefly.
Toast coriander and fennel without oil, then pound coarsely.
Fry the marinated beef briefly.
Heat oil in a pan, stir-fry the four spices and one bruised lemongrass stalk. Add the remaining blended mixture and when fragrant, add the blended dried chilies. When the oil separates, add the fried beef, then add water, a little dark soy sauce, sweet soy sauce, a little coconut milk, season with salt and seasoning cube to taste, add tamarind slices and toasted coconut paste, and simmer until the beef is slightly dry.
Once the dish is done, sprinkle with sliced turmeric leaves.
