Ingredient and Portion
Beef Rendang aka Spicy Beef Stew with Coconut
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1 long strip of beef brisket
5 tablespoons of cooking oil
2 tablespoons of tamarind juice
1 teaspoon sea salt
About 2 inches of galangal (peeled and smashed)
2 stalks of lemongrass (peeled and smashed)
2 teaspoons palm sugar
1 cup of thick coconut milk
2 cups of water
5 tablespoons of cooking oil
2 tablespoons of tamarind juice
1 teaspoon sea salt
About 2 inches of galangal (peeled and smashed)
2 stalks of lemongrass (peeled and smashed)
2 teaspoons palm sugar
1 cup of thick coconut milk
2 cups of water
Seasoning
Spice Paste:
Half cup of chopped shallots
Half cup of toasted coconut
3 slices of old ginger
2 tablespoons of grounded coriander seeds
2 tablespoons of grounded dried red chillies
Half teaspoon grounded fennel
3 tablespoons of curry powder
Half cup of chopped shallots
Half cup of toasted coconut
3 slices of old ginger
2 tablespoons of grounded coriander seeds
2 tablespoons of grounded dried red chillies
Half teaspoon grounded fennel
3 tablespoons of curry powder
Method
To make the Spice Paste, blend the ingredients in a food processor or grind all the ingredients until smooth.
Heat the oil on a non stick pot, combine the spice paste with all other ingredients and bring to boil.
Leave it to simmer for one and half or two hours until the meat is really tender.
Add extra water if required.
If not sweet enough, add more palm sugar to taste.
Garnish with cilantro leaves.
Serve immediately with white rice.
Heat the oil on a non stick pot, combine the spice paste with all other ingredients and bring to boil.
Leave it to simmer for one and half or two hours until the meat is really tender.
Add extra water if required.
If not sweet enough, add more palm sugar to taste.
Garnish with cilantro leaves.
Serve immediately with white rice.
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