Rendang, a classic Malaysian favorite and one of our family favorite too.
A best partner for nasi lemak, nasi kunyit & ketupat.
But my rendang recipe is added no spices such as cinnamon stick, cloves, star anise & cardamom pods.
It is actually very simple if you can prepare the rendang chili paste ahead.
I personally love this recipe given by my malay ex-colleague years ago and happily practising this for ages.
- 10 shallots
- a handfull of dried chilies (soaked in warm water and seeded)
- 6 bird's eyes chilies
- 5 cloves garlic
- 1 inch galangal
- 1 inch ginger
- 1 inch turmeric
- 5 lemongrass (white part only)
- 1kg boneless beef fingers (cut into cubes)
- 2 tablespoons cooking oil
- 1 lemongrass (cut into 4-inch length and pounded)
- 1 cup thick coconut milk
- 1 cup water
- 8 kaffir lime leaves (5 leaves very finely sliced, 3 just for garnishing)
- 1 turmeric leaf (rolled and finely chopped)
- 6 tablespoons kerisik (toasted coconut)- just add the grated coconut to a dry wok and stir continuosly untilturn golden brown.
- 1 tablespoon sugar/palm sugar or to taste
- Salt to taste
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste and stir-fry them until aromatic.
- Add the beef and the pounded lemongrass and stir for 1 minute.
- Add half cup coconut milk, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the balance of 1/2 cup coconut milk, kaffir lime leaves, turmeric leaf ,kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 45 minutes - 1 hour or until the meat is really tender and the gravy has dried up.
- Add salt to taste. If not sweet enough, add more sugar to taste.
- Serve immediately with steamed rice.
Tip: For saving time and super tender of beef, cook the beef in a pressure cooker for 20-30 minutes after step 4. Continue step 5 of the preparation method but shorten the time for simmering.