Name: Padang-style Beef Rendang (Rendang Daging Padang)
Cuisine: Malaysian
Ingredients: Garlic 6 cloves, peeled; Beef 1 kg (2 lb 3 oz), cut into thick slices; Kaffir lime leaves 2; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1½ grated coconuts and 1 litre (32 fl oz / 4 cups) water; Freshly ground black pepper 2 Tbsp; Lemongrass 2 stalks, bruised; Mixed spices (cardamom, cloves, cinnamon, star anise); Cumin powder 2 Tbsp; Pounded roasted grated or desiccated coconut (kerisik) 8 Tbsp; Vegetable oil 125 ml (4 fl oz / ½ cup); Salt to taste; Sugar 6 Tbsp; Tamarind juice 125 ml (4 fl oz / ½ cup), from 2 Tbsp tamarind pulp mixed with 125 ml (4 fl oz / ½ cup) water and strained; Turmeric leaf 1, finely sliced; Dried chillies 30, soaked, seeded and drained; Dried prawn (shrimp) paste (belacan) granules 1 Tbsp; Turmeric 3-cm (1½-in) knob, peeled; Ginger 2-cm (1-in) knob, peeled; Shallots 15, peeled; Fennel powder 2 Tbsp; Coriander powder 2 Tbsp

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz / ½ cup)
Coriander powder

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Heat oil in a wok and sauté the spice paste together with coriander, fennel, cumin and ground black pepper.
Put in the lemongrass and kaffir lime leaves and cook over low heat until fragrant.
Add the beef and coconut milk and cook for 30 minutes until beef is tende