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.
- 500 Gram Beef Chuck Cubed
- 4 Tablespoon Vegetable Oil Not Included
- 3 Pieces Red Onion Large
- 5 Cloves Garlic
- 1 Inch Ginger
- 1 Inch Galangal
- 5 Pieces Red Bird’s Eye Chillies
- 5 Pieces Fresh Red Chilli
- 1 Tablespoon Dried Chilli Paste
- 1 Tablespoon Cumin Seeds
- 1 Tablespoon Star Anise
- 1 Tablespoon Coriander Seeds
- 2 Pieces Turmeric Leaves
- 1 Stalk Kaffir Lime Leaves
- 2 Inches Galangal Peeled and smashed
- 2 Stalks Lemongrass Peeled and smashed
- 500 Mililitres Fresh Coconut Milk
- 1 Teaspoon Salt Not Included
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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