Beef Rendang
Ingredients
700 grams beef,cubed against the grain into 2 cm chunks
3 cm galangal,crushed
2 lemongrasses, crushed
3 turmeric leaves, knotted
2,500 ml coconut milkfrom the second press of 3 coconuts
500 ml coconut creamfrom the first press of 3 coconuts
ground spices blend:
20 curly red chili peppers
5 large red chili peppers
16 cloves shallots
4 cloves garlic
5 cm ginger
5 candlenuts, toasted
1 teaspoon white peppercorn
1 tablespoon coriander seeds
4 teaspoon salt
2 teaspoons sugar
Cooking Steps
- Boil coconut milk, galangal, lemongrass, turmeric leaves, and spices blend. Keep stirring it continuously until bubbling.
- Add meat. Stir it frequently until the meat is tender and the sauce is reduced into thick brown sauce. Pour in coconut cream and cook it over low heat.
- Keep stirring it until the rendang sauce is darkly browned, thick, and oily. Remove from heat.
- Beef rendang is ready to serve.