Padang-style Beef Rendang

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

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
South East Asia
Gluten-free

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