Beef Rendang is an art. And I could eat it every single day of my life. While there are many ways to make this flavorful curry, there are two things for certain – the dish must be slow-cooked until the flavor absorbs completely into the meat, and – secondly – the curry must explode with flavor.
| Servings | Prep Time |
| 2-3 people | 20 minutes |
| Cook Time |
| 1 1/4 hours |
|
|
|
|
Beef Rendang is an art. And I could eat it every single day of my life. While there are many ways to make this flavorful curry, there are two things for certain – the dish must be slow-cooked until the flavor absorbs completely into the meat, and – secondly – the curry must explode with flavor.
|
Ingredients
For the stir-fry paste
- 3 stalks lemongrass , chopped
- 2 inches ginger root , peeled and chopped
- 4 inches galangal , peeled and chopped
- 4 cloves garlic
- 1 onion , quartered
- 3-6 dried japones peppers
- 6-8 Tbsp coconut oil
For simmering
- 1 1/2 lbs beef , cubed
- 5.5 oz coconut milk
- 5.5 oz water
- 2 Tbsp palm sugar – OR –
- sugar
- 6 kaffir lime leaves
Finishing touches:
- 1/4 cup homemade Kerisik
Servings: people
Units:
Instructions
- Chunk up the lemongrass, ginger, galangal, garlic, onion, and Japanese Chili peppers (if desired) and add to the bowl of a food processor. Blend into a fine paste.
- Heat the coconut oil up in a large wok and add the seasoning paste. Fry until fragrant and softened, 2-3 minutes.
- Next, add on the beef, coconut milk, water, sugar, and kaffir lime leaves. Give it a stir and let simmer for about an hour.
- Little by little, all the liquid will steam away, leaving a much drier mixture. Add the kerisik and cook another few minutes.
- Serve with coconut sticky rice towers – Lemang.
Recipe Notes
NOTE: If you would like your hot pepper to grind smooth, simply soak it in hot water for half an hour. I like the little hot bits, so I processed it dry.