Beef rendang is a Malaysian dish that gets better after a day or two because all the spices settle and they are absorbed by the meat. You can prepare a large batch and set aside a part for storing. Just reheat it after a few days or you can also fry it until crisp. Either way works fine and the flavor is still retained. I also suggest using fresh coconut milk, because it is richer and aromatic. This recipe would be perfect with garlic or turmeric rice.
1 cup freshly grated coconut of
12-15 pieces of chili, seeded and sliced
15 shallots, peeled
2 cm piece fresh ginger, peeled and sliced
2 cm piece fresh galangal rot, peeled and sliced
3 stalks lemongrass, thick bottom third only outer layers discarded
1 cm piece fresh turmeric, peeled and sliced or 1/2 teaspoon ground turmeric
2kg beef cubes, cut into bite sized pieces
1 1/2 cups thick coconut milk
1 cup water
3 tablespoons tamarind juice
1 turmeric leaf, torn
2 kaffir lime leaves, torn
2 tablespoons sugar
1-2 teaspoons salt
Fry the grated coconut in a non-stick frying pan for 5-10 minutes until golden brown. Let it cool. After, ground it in a blender or food processor until the texture is powder-like. You may also use a mortar and pestle if desired.
Soak the chili in water for 15 minutes until soft. Place it in a food processor or blender along with the shallots, galangal, ginger, lemongrass and turmeric. Add a tablespoon of coconut milk and process it until you form a paste.
Combine the beef, ground paste mixture, coconut milk and water in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for an hour until the beef is tender. Stir constantly. Add water as needed if the sauce is not enough to cook the beef.
Make sure that all the liquid evaporates when the beef is soft. Stir in the ground coconut, turmeric leaves, kaffir lime leaves, tamarind juice, sugar, salt and pepper. Stir-fry these ingredients for 5 minutes. Serve immediately with rice.
Photo Courtesy Of: Â IIun