Malaysian Beef Rendang
Ingredients
- 1 kg beef
- 15 shallots *
- 5 cloves garlic *
- 5 stalks lemongrass *
- 1 inch galangal *
- 1 inch ginger *
- 1 inch fresh turmeric *
- 30 dried chilies *
- A little palm sugar (Gula Melaka)
- Toasted coconut paste (Kerisik)
- 1 piece of asam gelugur
- Salt to taste
- Sugar if desired
Spice group b
- Cinnamon stick
- Cloves
- Star anise
- Cardamom
- 1 kg coconut milk
- Kaffir lime leaves or turmeric leaves
Spice blend
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
Preparation
Cut the beef thinly, wash and drain.
Blend the spice blend ingredients finely and mix with the beef, then marinate overnight.
Blend all ingredients marked with an asterisk.
Sauté the spice group B ingredients, then add the blended mixture; when slightly dry, add the marinated beef and stir well.
Add coconut milk, asam gelugur, and palm sugar.
When slightly dry, add toasted coconut paste and salt.
Stir frequently to prevent burning.
Finally, add toasted coconut paste and kaffir lime leaves or turmeric leaves.
Stir again until dry and the dish is done.
Notes
This dish is often enjoyed during festive occasions like Hari Raya, even if it's not a holiday.
