Malaysian Beef Rendang
Ingredients
- 1 kg beef
- 4 cups thick coconut milk (from 2 coconuts or 2 small boxes)
- 4 cups water
- 1.5 tamarind slices
- 2 tbsp sugar
- 2 tsp salt (adjust to taste)
- A little seasoning (optional)
- 4 tbsp toasted grated coconut (or 4 small packets)
- 3 turmeric leaves, finely sliced
- 5 kaffir lime leaves
- 3 tbsp cooking oil
Spice paste
- 30 dried chilies
- 2 large onions
- 6 garlic cloves
- Ginger (thumb-sized, almost 2 pieces)
- A little galangal
- 5 lemongrass stalks
- 1.5 tbsp coriander seeds
- 1.5 tbsp cumin
Preparation
Grind the spice paste ingredients into a fine paste.
Heat the cooking oil in a pan.
Sauté the spice paste until the oil separates.
Add the beef, coconut milk, water, and kaffir lime leaves.
Cook until the sauce begins to dry out.
Add the tamarind slices, sugar, salt, and seasoning if using.
Continue cooking until the rendang sauce thickens.
Sprinkle the finely sliced turmeric leaves, stir briefly, and turn off the heat.
Tips
If the meat is still tough, add a little water and continue cooking until tender.
