Ingredients
700g Beef, cut into 4cm cubes 550ml thick Coconut Milk 400ml Water 1 Turmeric Leaf, shredded and knotted 1 piece Dried Tamarind Skin (asam keping) 2-3 Kaffir Lime Leaves 2 stalks Lemongrass, crushed 6 Shallots, sliced 4 tablespoon finely Grated Coconut, for kerisik 3-4 tablespoon oil
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Rempah (Ground Spices) 15 Dried Chillies, soaked 3cm Galangal 3cm Ginger 1cm Fresh Turmeric (or 1 teaspoon turmeric powder) 1 teaspoon Ground Fennel 1 teaspoon Ground Black Pepper 2-1/2 tablespoon Ground Coriander salt to taste
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Preparation
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Grind the rempah (ground spices) ingredients in a food processor or use a pestle and mortar.
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Marinate beef with grinded rempah for 15 minutes.
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Toast grated coconut on a pan on low heat, until it turns brown and very fragrant.
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Heat oil in a heavy-based pot on medium heat and fry shallots and garlic until fragrant and soft. Add lemongrass and marinated beef. Fry for 2-3 minutes.
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Add water, coconut milk, kerisik, turmeric leaf, tamarind skin and kaffir lime leaves. Bring to boil, the curry will be light yellowish colour. Continue simmering over low heat for about 3 hours. Add salt to taste. The colour will turn to brown after coconut milk has evaporated. Stir occasionally so that the curry does not stick to the pot.
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The rendang is ready when the colour turns dark brown and thick, and beef is tender.
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