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

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

Padang-style Beef Rendang

Rendang Daging Padang

Ingredients

Method

Part of