Rendang Daging Mudah

Basic Beef Rendang

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This is a quick version of rendang and I must emphasise that this dish is nothing like curry. The sauce is slightly dry, and the beef is chunky and flavourful, having absorbed all the flavour from the coconut milk and spices. Although it is an easy rendang, you will still have to go through the process of simmering the beef for several hours. To make a vegetarian version, substitute the beef with jackfruit.

Ingredients

  • 1 kg (2 lb 3 oz) beef
  • 85 ml ( fl oz / cup) vegetable oil
  • 435 ml (14 fl oz / cups) thick coconut milk
  • 40 g (1⅓ oz) palm sugar, or to taste
  • 1 tsp salt, or to taste
  • 2 tsp turmeric powder
  • 2 slices asam gelugor
  • 100 g ( oz) toasted grated coconut
  • 8 kaffir lime leaves, thinly sliced
  • 2 turmeric leaves, thinly sliced

Spice Paste

  • 250 g (9 oz) shallots, peeled and coarsely chopped
  • 4 cloves garlic, peeled and coarsely chopped
  • 5-cm (2-inch) knob ginger, peeled and coarsely chopped
  • 7.5-cm (3-inch) knob galangal, peeled and coarsely chopped
  • 4 stalks lemon grass, ends trimmed
  • 5-cm (2-inch) knob turmeric, peeled and coarsely chopped or 1 tsp turmeric powder
  • 4 red chillies, or to taste
  • 5 bird’s eye chillies, or to taste
  • 150 g (5⅓ oz) dried chilli paste
  • 200 ml ( fl oz) thick coconut milk

Dry Spices

  • 1 Tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds

Method

  • Cut the beef into even-sized chunks. Set aside.
  • Place all the ingredients for the spice paste in a blender and process until smooth. Add a little water to help the blades move, if needed.
  • Heat a dry pan and toast the dry spices until fragrant. Set aside to cool before pounding using a mortar and pestle.
  • Heat the oil in a non-stick pan over medium heat. Add the spice paste and fry for 2 minutes. Add the pounded dry spices and fry for another 10 minutes.
  • Add the beef, coconut milk, palm sugar, salt, turmeric powder and asam gelugor. Bring to a boil, then turn the heat down, and let it simmer, uncovered, for 1 hour or until the beef is tender. Check it every 15 minutes to make sure there is enough liquid in the rendang to keep it from burning. Add a little water, if needed.
  • When the beef is cooked and tender, add the toasted grated coconut and cook for a further 10 minutes. The rendang is ready when the oil separates and the sauce is thick and creamy.
  • Add the kaffir lime leaves and turmeric leaves. Dish out and serve with rice and other dishes.

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