BEEF RENDANG RECIPE

This is a wonderful Indonesian recipe which not only tastes great, but will
keep in the fridge for several days, and freezes very well.

Most importantly, the authentic Rendang recipe calls for "Kelapa Sangrai or Kerisik (Malay word), which is toasted fresh grated coconut. "Kelapa Sangrai" is The essential ingredient in making the traditional Rendang dish. If you have ever wondered why the color of the Rendang is brown even with all the blended fresh cut chilis, its because of the "kelapa Sangrai''

Beef Rendang:

You need:

1 kg beef
4 cups coconut milkCardamom Pods (kapulaga)
Cinnamon (kayu manis)
Star anise
5 candlenuts
4 cloves of garlic

1 cm of fresh ginger

10 shallots, chopped
12-20 fresh red chilies
4 pieces of lengkuas (laos)
1 cm of fresh ginger,
3 cm turmeric (kunyit)
2 curry leaves (daun kunyit)
4 kaffir lime leaves
salt to taste
2 tablespoons cooking oil

A. Toast desiccated coconut in a dry pan on low haet until the color turns brown be very careful as they tend to burn easily..Grind into a fine (tumbuk halus) leave a side

B. Fry onion or shallots, ginger, cardamom pods, star anise, cinnamom, candlenuts until fragrant. Grind into a fine (tumbuk halus) leave a side

METHOD:
1. Blend everything, (remaining ingredients) except the beef, curry leaves and kaffir lime into the blender or food processor or blender . You may have to add a little water(2 table spoons). Toss, process well to form a thick rendang paste or sauce



2. Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add beef pieces, plus curry leaves and the lemon grass, ‘’Kelapa Sangrai’’(A) and Fry onion or shallots, ginger, cardamom pods, star anise, cinnamom until fragrant (B), combine with the coconut milk, and stir well.

3. Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker

4. Stir making sure all meat is well coated in sauce. Turn down low and cook for 1-2 hours. The sauce will become darker and thicker as it cooks.

5. During the last 10 to 15 mins, you will need to stir the sauce to stop it sticking to the bottom of the wok. The whole dish will get even darker and more delicious. When you have had enough of this and the Beef Rendang is dry, it's ready to serve

6. Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (ricecakes).


Selamat Mencoba……