Padang-style Beef Rendang

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

Rendang Daging Padang

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

Asia
Malaysia
Main course
Gluten-free
South East Asia

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