Beef Rendang Malaysian Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
680g boneless beef short ribs, cut into cubes
02 -
5 tablespoons cooking oil
03 -
1 cinnamon stick (5cm length)
04 -
3 cloves
05 -
3 star anise
06 -
3 cardamom pods
07 -
1 lemongrass stalk, cut into 10cm length and pounded
08 -
240ml thick coconut milk (coconut cream)
09 -
240ml water
10 -
2 teaspoons tamarind pulp, soaked in warm water for juice
11 -
6 kaffir lime leaves, very finely sliced
12 -
6 tablespoons kerisik (toasted coconut)
13 -
1 tablespoon sugar or palm sugar, to taste
14 -
Salt, to taste
→ Spice Paste
15 -
5 shallots
16 -
2.5cm galangal
17 -
3 lemongrass stalks, white part only
18 -
5 cloves garlic
19 -
2.5cm ginger
20 -
10-12 dried chilies, soaked in warm water and seeded
# Instructions:
01 -
Chop all spice paste ingredients and blend in a food processor until fine.
02 -
Heat the oil in a stew pot. Add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and pounded lemongrass, stirring for 1 minute.
03 -
Add the coconut milk, tamarind juice, and water. Simmer on medium heat, stirring frequently until the meat is almost cooked.
04 -
Add the kaffir lime leaves, kerisik (toasted coconut), and sugar, stirring to blend well with the meat.
05 -
Lower the heat, cover the pot, and simmer for 1 to 1.5 hours or until the meat is very tender and the gravy has reduced. Add salt and sugar to taste.
06 -
Serve immediately with steamed rice. The rendang tastes even better the next day when flavors have fully developed.
# Notes:
01 -
Authentic beef rendang improves in flavor when stored overnight, making it excellent for meal preparation.
02 -
Kerisik (toasted coconut) can be made by dry-frying grated coconut until golden brown, then grinding to a paste.