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.
- 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
- Grind spice paste ingredients till smooth.
- Heat 2 tbsp vegetable oil in a deep pot on medium-high heat.
- Put in beef, spice paste and chilli paste and cook till beef’s cooked and beef juices are slightly dried.
- Stir in coconut milk and let it come to a boil.
- 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.
- Add in tamarind paste, palm sugar and salt to taste. Stir and let it cook till rendang’s dry.
- Add in turmeric leaves and stir to mix well. Let it cook for a min.
- Taste and if it’s ok, remove from heat.
- Serve with steamed rice and stirfried vegetables.
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