Beef Rendang

A rich, aromatic Indonesian/Malaysian dry curry with tender beef in a complex coconut and spice sauce.

Ingredients

• 3 cm ginger
• 3 garlic cloves
• 1 yellow onion
• 5 shallots
• 1 1/2 cups chilli peppers (dried)
• 2 fresh red chilli
• 2 lemongrass stalks
• 3 cm galangal
• 4 tbsp oil
• 500g beef
• 1 tsp coriander powder
• 1 tsp fennel seeds
• 1 tsp cumin powder
• 1 tbsp tamarind pulp
• 500 ml coconut milk
• 2 tsp palm sugar (gula melaka)
• 1/2 tbsp salt
• 2 tbsp kerisik
• 1/2 cup water
• Kaffir lime leaves, for garnish

Directions

1. In a pot heated over low to medium heat, saute lemongrass until fragrant before adding the ginger, garlic and onion mixture. Continue sauteing until the mixture turns almost translucent. Add galangal and saute until fragrant before adding shallots.

2. Coat beef evenly with pounded chillies, coriander powder, fennel seeds and cumin powder. Add beef to the pot. Saute until excess water from beef is released. This will take a few minutes. It is important not to skip this step.

3. 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.