Curry Rendang
Ingredients
750 grams beef shank,cubed into of 4x4 cm chunks
250 grams fresh red bean
2 large red chili peppers, deseeded,finely sliced
1 turmeric leaf, knotted
5 lime leaves, midribs removed
3 stalks lemongrass,crushed
3 cm cinnamon
5 clove
1 tablespoon salt
1/4 teaspoon white pepper powder
1/2 teaspoon nutmeg
1 teaspoon sugar
2,000 ml coconut milk
500 ml coconut creamfrom 3 coconuts
ground spices blend:
12 curly red chili peppers
6 large red chili pepper
12 cloves shallot
8 cloves garlic
3 cm galangal
2 cm ginger
1 teaspoon curry powder
1 tablespoon coriander seeds
Cooking Steps
- Boil coconut milk, ground spices blend, large red chili pepper, turmeric leaves, lime leaves, lemongrass, cinnamon, and cloves until fragrant.
- Add beef. Stir it until the color changes.
- Add red beans, salt, pepper, nutmeg, and sugar. Cook it over low heat until the liquid is reduced. Keep stirring it.
- Pour in coconut cream. Cook it until oily.
- Stir it gently until the rendang sauce starts to dry up. Remove from heat.
- Curry rendang is ready to serve.