Authentic Minangkabau Beef Rendang
Ingredients
- 1 kg beef
- 1 kg coconut milk
- 3 tablespoons coriander seeds
- 10 cloves garlic
- 12 small shallots
- 100 g dried chili
- 1/2 inch ginger
- 1/2 inch galangal
- 2 stalks lemongrass
- 2 kaffir lime leaves
- 1 nutmeg
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- Salt
- Seasoning powder or palm sugar
- Star anise
- Cinnamon stick
Preparation
Pound the coriander seeds, garlic, shallots, ginger, galangal, nutmeg, cumin seeds, and fennel seeds together to make a paste
Blend the dried chili separately
In a large pot, heat oil over medium heat and fry the spice paste until fragrant
Add the beef and cook until browned
Stir in the coconut milk, blended dried chili, lemongrass, kaffir lime leaves, star anise, cinnamon stick, salt, and seasoning powder or palm sugar
Bring to a boil, then reduce heat and simmer uncovered for several hours until the meat is tender and the sauce thickens
Serve hot
Notes
Credit to Abrani bt Yunus
This authentic Minangkabau rendang does not use store-bought curry powder; only the specified spices are used
