Rendang is a dish using chicken, beef, mutton or even seafood slow cooked with dried/fresh chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of essential meal for festive occasions in South East Asian countries.
There are many variations to cook this dish. For spicy food lovers, this recipe uses bird's eye chili (chili padi) which can be varied according to your taste. The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires frequent stirring so it does not stick to the bottom of the pan..
1 kg beef/mutton cut into 2 in cubes
1 turmeric leaf finely sliced
3 lime leaves finely sliced
3 bruised lemongrass white part only
1 in galangal bruised
6 cups coconut milk
2 pieces dried tamarind skin
salt and brown sugar to taste
10 red chili
15 bird's eye chili
2 in ginger
Heat the oil in a non stick pot, fry blended ingredients until fragrant.
Add cleaned meat, bruised lemongrass and galangal, stir well until well coated with spices.
Add in the coconut milk, turmeric leaf and lime leaves. Reduce the heat, cover and cook until liquid is reduced. Stir constantly.
Now add the salt, tamarind skin and sugar. Cook until semi dry.
Serve with rice, compressed rice or bread.