Rendang Beef Fingers

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.

Chili Paste:

• 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)

Others Ingredients:

• 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

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add half cup coconut milk, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. 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.
6. 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.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. 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.