Best Beef Rendang Recipe

Beef Rendang (The BEST Recipe!) Rasa Malaysia

WEBMay 13, 2018 · Step 1: Chop the spice paste ingredients and then blend it in a food processor until fine. Step 2: Heat the oil in a stew pot, add the …

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, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
3. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

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Beef Rendang (Ultimate Guide) Southeast Asian Recipes

WEBJun 29, 2019 · Bowl 1 - ginger, garlic and onion. Bowl 2 -shallots, bowl 3 - fresh and dried chillies and the last bowl - galangal. Set aside. Bruise …

1. Pound the following ingredients separately. Bowl 1 - ginger, garlic and onion. Bowl 2 -shallots, bowl 3 - fresh and dried chillies and the last bowl - galangal. Set aside. Bruise the most bottom part of the lemongrass by lightly crushing it with a pestle or the back of a knife.
2. In a pot heated over low to medium heat, saute lemongrass until fragrant before adding the ginger, garlic and onion mixture. Continue sautéing until the mixture turns almost translucent. Add galangal and sauté until fragrant before adding shallots.
3. Coat beef evenly with pounded chillies, coriander powder, fennel seeds and cumin powder. Add beef to the pot. Sauté until excess water from beef is released. This will take a few minutes. It is important not to skip this step.
4. Soak tamarind in hot water. Add coconut milk, tamarind water, palm sugar and kerisik into the pot. Increase heat to the maximum and bring to boil. Then, reduce heat to the lowest. Cover the pot and allow dish to simmer for 2 hours or until gravy thickens. Stir every 15-20 minutes to prevent ingredients from sticking to the pot. Once the dish is ready, stir in a few slices of kaffir lime leaves.

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