BEEF RENDANG

Traditional recipe in Indonesia, Malaysia and Singapore prepared during special occasion like Eid, served with lontong (rice cake) or plain white rice.

Beef Rendang use blended dry chili, kerisek (pounded roasted coconut) and other spices which can be adjusted to your liking  and produced an unique taste. For this  Beef Rendang preferably use lean meat ,fat removed and  thickly sliced. Too many version on this dish but mine does not use coriander or cumin powder.

BEEF RENDANG RECIPE
INGREDIENTS

600 g lean beef slice thick
1 cup grated coconut(roasted and ground)
4 cups coconut milk
2 kaffir lime leaves
1 turmeric leaf
1 tsp tamarind add 1/2 cup water to obtain the juice
salt and sugar to taste
TO BE GROUND
2 stalks lemon grass
1 in ginger
1 in galangal
2 cloves garlic
20 shallot
15-20 dried chilies (wash and drain)

METHOD

Stir the ground ingredients and beef in a pot,cook over small fire for 15 minutes. Then add salt, lime leaves,turmeric leaf and ground coconut. Add coconut milk and simmer until the meat is tender. Stir occasionally until dry for 45 minutes. Lastly add tamarind juice and sugar. Stir well.

MY TRICK
* Use non stick pot for this dish to avoid sticking to the bottom.
* You can use ready made coconut cream but must add water to dilute.
* For more kick bird's chili can be added.

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