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A slowcooked favourful and slightly sourish spicy beef stew; the longer the rendang’s left to marinate in its own, the tastier and deeper it becomes. So making a big portion and keep some in the freezer where it could be reheated quickly would be ideal.

Adapted recipe by Mat Gebu

Serves 4

  • 1kg stewing beef or rib steaks, cut into abt 3cm pcs
  • 1L coconut milk
  • 2 tbsp dry-fried finely grated coconut
  • 1 pc tamarind peel (or use 1 tbsp tamarind paste)
  • 1 tbsp palm sugar
  • 2 pcs turmeric leaves, thinly sliced
  • 3 tbsp chilli paste
  • salt, to taste

Spice Paste Ingredients:

  • 10 shallots, peeled
  • 4 garlic cloves, peeled
  • 2.5cm fresh turmeric, peeled, chopped
  • 5cm fresh ginger, peeled, chopped
  • 2.5cm galangal, peeled, chopped
  • 4 lemongrasss, white & light green parts only, thinly sliced
  • 4 candlenuts, chopped
  • 30 Thai bird’s eye chillies, stalks removed

Preparation:

  1. Grind spice paste ingredients till smooth.
  2. Heat 2 tbsp vegetable oil in a deep pot on medium-high heat.
  3. Put in beef, spice paste and chilli paste and cook till beef’s cooked and beef juices are slightly dried.
  4. Stir in coconut milk and let it come to a boil.
  5. Add in grated coconut, stir to mix and cook on medium heat till sauce’s thick, stirring occasionally so that it doesn’t dry out and burn at the bottom of pot.
  6. Add in tamarind paste, palm sugar and salt to taste. Stir and let it cook till rendang’s dry.
  7. Add in turmeric leaves and stir to mix well. Let it cook for a min.
  8. Taste and if it’s ok, remove from heat.
  9. Serve with steamed rice and stirfried vegetables.

 



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