Beef Rendang
Ingredients
- 500 g beef cheeks cut into cubes
- 5 tablespoons cooking oil
- 1 big onion sliced
- 1 thumb size ginger julienne
- 1 cinnamon stick about 2-inch long
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass cut into 4-inch length and pounded
- 1 cup thick coconut milk
- 6 kaffir lime leaves very finely sliced
- 6 tablespoons kerisik toasted coconut
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass white part only
- 5 cloves garlic
- 1 inch ginger
- 10-12 chilies
Instructions
- Grind all the spice paste ingredients into a paste.
- Heat the oil to high heat and fry the spices, and then lower the heat and fry the sliced onions and julienne ginger.
- Add the spice paste and fry until the oil turns orange in color.
- Add the beef, coconut and coconut milk and cook until beef is tender. I use the pressure cooker, and that takes 30 minutes. Without the pressure pot, it takes 4 hours.
- If using the pressure cooker, open the pot and evaporate the liquid.
- Serve with rice.
My mum makes the best rendang. Simply love it!
