Rendang Daging Berempah

Another beef rendang recipe which has been in my collection for years.  I prepared this dish one day before Eid Mubarak in order that the flavour infused itself.  All ingredients are dumped into the wok and simmered gently until thick and the oil separates from the rempah (spices).  One must have patience to cook it over low heat.  I must say that it is worth the effort because the taste is delicious! My hubby has requested that I cook this dish again next week!

Ingredients (serves 4):
800 g beef, to cut into medium-size cubes
400 ml coconut milk
2 pcs daun limau purut (kefir lime leaves)
1 pce daun kunyit (turmeric leaf)
1.5 cm lengkuas (galangal), to be peeled and lightly crushed
1 thick stalk serai (lemon grass), to be lightly crushed
2 tsp serbuk jintan manis (cumin powder)
4 tbsp serbuk ketumbar (coriander powder)
3 tsp sugar
salt to taste

Pounded Ingredients:
8 shallots
12 stalks dried chillies, to be cut into pieces and soaked in warm water until soft
2 tbsp gerisik (grated coconut which was dry-fried and pounded)

Method:
In a large wok, add beef cubes and pounded ingredients.  Add coconut milk, kefir lime leaves, turmeric leaf, crushed galangal, crushed lemon grass, cumin powder, coriander powder, sugar and salt to taste.

Cook over medium heat until the gravy is thick and the beef is almost cooked.  Stir occasionally.

Reduce heat to low and simmer until dry and oil separated.  Don't forget to stir occasionally.  Adjust seasonings to taste.

Once done, transfer to a medium-size pot.  It is advisable to cook this dish the day before.  Tastes great when served with lemang, ketupat or just plain rice!

Bon Appetit!