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| 11/9/2007 |
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Beef Rendang Recipe by Amy Beh
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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
3 cloves garlic, sliced
4 tbsp white grated coconut, fried for kerisik
3-4 tbsp oil
Ground spice ingredients
15 dried chillies, soaked
5 fresh red chillies
3 slices galangal
3cm ginger
1cm fresh turmeric
1 tsp ground fennel
1 tsp ground black pepper
2½ tbsp ground coriander
Salt to taste
Method
Season beef with ground spice ingredients for 10-15 minutes.
Heat oil in a heavy-based saucepot and fry shallots and garlic until fragrant and soft. Add lemongrass and marinated beef. Fry for 2-3 minutes. Add water and kerisik, and cook over medium low heat for 30-40 minutes.
Put in turmeric leaf, tamarind skin and kaffir lime leaves. Pour in coconut milk and simmer over low heat. Stir occasionally so that the mixture does not stick to the pan. Add salt to taste and cook until beef is ten der and rendang is thick.
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