A traditional Malay staple when it comes to festive seasons, this beef rendang is gonna be a crowd pleaser at your next Eid or family gathering. Slow cooked over three hours, this rendang is one that you’ll be wanting to keep and not share with anyone else. Eat it with ketupat or rice cakes for the best eating experience.
4TablespoonVegetable OilNot Included
5PiecesRed Bird's Eye Chillies
5PiecesFresh Red Chilli
1TablespoonDried Chilli Paste
1StalkKaffir Lime Leaves
2InchesGalangalPeeled and smashed
2StalksLemongrassPeeled and smashed
500MililitresFresh Coconut Milk
Peel onion, garlic, ginger and galangal. Roughly chop them up.
Place all ingredients in Part A into a food processor and blend into a fine paste, adding a tablespoon or two of water to aid the process. Set aside.
Heat a small dry pan and toast the cumin, anise and coriander seeds for about 3 minutes, or until fragrant.
Using a pestle and mortar, grind the seeds into a fine powder. Set aside.
In a big wok, heat the vegetable oil.
Fry the beef chucks till browned and then set the beef aside. You will need to use the same wok and oil to fry the gravy.
On a medium heat, sauté ingredients from Part A till fragrant, usually it takes about 10 to 15 minutes for the paste to thicken and start producing oil. Remember to stir occasionally to ensure the paste does not get burnt.
Add in ingredients from Part B and C, then gradually add in the fresh coconut milk . Season with salt and stir well.
Simmer over low heat for about 1 hour 30 minutes, stirring constantly, until the gravy has dried up into into a dark brown colour.
Serve on a bed of warm white rice.
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