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Popular simple Beef Rendang (Rendang Daging) online recipe:
* 1 ˝ liters (6 cups) thick coconut milk
* 1 turmeric leaf
* 5 kaffir lime leaves
* 2 stalks lemongrass, thick bottom part only, outer layers discarded, minced
* 2 slices osam gelugor (dried garcinia fruit), soaked in warm water to soften
* 1 kg (2 Ibs) lean topside beef, cut into bite-sized chunks
* Spice Paste
* 10 to 15 red chilies, sliced
* 5 to 6 shallots
* 4 doves garlic
* 2 1/2 cm (1 in ) galangal root, peeled and sliced
* 1 ˝ cm (1/2 in) ginger, peeled and sliced
* 11/2cm (1/2 in)turmeric, peeled and sliced
* 1 teaspoon salt
* If preferred, you may use dried red chilies instead of fresh red chilies. Discard the stems of the dried red chilies, deseed and soak in warm water to soften before using.
It's easy to prepare, budget-friendly and great-tasting Beef Rendang (Rendang Daging) recipe:
* Make the Spice Paste first by grinding all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside.
* Heat the Spice Paste in a wok over medium heat and gradually stir in the coconut milk. Add the turmeric leaf, lime leaves, lemongrass and asam slices, mix well and bring to a boil. Reduce heat to low, simmer uncovered for 2 minutes, stirring constantly to prevent curdling.
* Add the beef chunks and continue to simmer uncovered until the beef is tender, and the sauce has almost dried up. This should take 1 to 1 1 / Z hours. Add some water if the sauce has dried up before the beef is cooked. Finally reduce heat to very low and stir-fry the beef chunks until they brown in the oil from the coconut milk, taking care not to scorch the beef. Remove from heat, discard the assam slices, turmeric and lime leaves if desired, and serve hot with steamed rice or coconut rice,
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