Beef Rendang
INGREDIENTS- 1 1b/ 500g beef (cleaned & cut into cubes)
- salt & pepper to taste
- 1 1/2pt/ 900ml thick santan (coconut milk)
- 1 stalk lemon grass (crushed)
- 1 turmeric leaf (shredded)
- 4 to 5 kaffir leaves (cut into slivers)
- toasted fine coconut crumbs (optional)
- 12 red chillies
- 1 in/ 2.5cm piece galangal (lengkuas)
- 5 cloves garlic
- 15 - 20 shallots
- 1 in/ 2.5cm piece ginger
- 1/2 in/ 1.3cm piece tumeric
- 2 tsp salt
- Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
- In a pan, mix together the santan (coconut milk) and ground ingredients.
- Place over medium heat and stirl slowly to the boil.
- Add meat and continue boiling for 10 minutes.
- Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste.
- Reduce heat to low.
- Simmer till meat is done and dark brown in colour.
- When the gravy becomes oily in texture, remove from flame.
- Discard lemon grass and turmeric leaf.
- Add coconut crumbs just before serving. Mix well.
FYI: The typical rendang sauce may contain Coriander Seed, Onion, Cumin Seed,
Garlic, Fennel Seed, Ginger, Chilli, Galangal, Turmeric, Cinnamon Quills, Cloves, Black Pepper, Green Cardamom
and Lemon Myrtle.
Tumerica leaf is difficult to find. If you cannot find this, omit this herb entirely from the recipe. There is no subsitute for this.