Beef Rendang

Rendang is a traditional indonesian dish of both Minangkabau and Padang origin.  Each ethnic group has its own way of cooking it.  Rendang is also very popular in Brunei, Malaysia and Singapore. This authentic dish is rich with spices and coconut milk.

Ingredients (serves 4 persons):
1 kg beef (top side or chuck), to be cut into bite pieces

Ingredients to be pounded or blended:
10 stalks dried chillies, to be cut into pieces and soaked in warm water

8 shallots, to be peeled and sliced

4 tbsp (level) coriander seeds (ketumbar biji), to be soaked in warm water

1/2 tbsp fennel seeds (jintan manis), to be soaked in warm water
2 tbsp gerisik (Kerisik)
Note:  The bottled version can be bought at Geylang or you make your own by frying 2 tbsp grated coconut without oil in a small pan until dry and then to be pounded

1 pce lemon grass (serai), to be lightly crushed
2 cm galangal (lengkuas), to be lightly crushed
2 pcs kaffir lime leaves (daun limau purut)
1 pce turmeric leaf (daun kunyit)
1 can (400 ml) coconut milk

salt according to taste
2 tsp sugar

Method:
Add pounded ingredients and beef to a pot. Pour coconut milk and then add turmeric leaf, kaffir lime leaves, lemon grass, galangal, sugar and salt.

Bring to a boil and then reduce heat to medium and cook further uncovered until beef is tender. This will take about one hour and it depends on which cut of beef which you are using. I will normally use top side or chuck.

Once meat is tender, reduce heat to minimum and cook until gravy becomes thick. It is important to stir as much as possible in order that the bottom of the gravy does not get burn.

Serve with hot rice or rice cakes or lontong!

Bon Appetit!