800g stewing beef (such as beef shin, beef brisket, chuck tender) cut into 1.5” cubes
5 cloves of garlic
2 large onions
5 red chilli8 -10 dried chilli (add more if you prefer really spicy). Soak them in hot water till plump.
1 inch of ginger (sliced)3 slices of galangal
2 bulbs of the lemongrass - sliced (the white potion only. The rest of the stalk do keep for later use)1 inch of turmeric root (can be substituted with 1 tsp of turmeric powder)
1 tsp of cumin seeds2 tsp of coriander powder
1 tsp of white pepper3 candlenuts
Other aromatics and ingredients:5 to 6 pcs of kaffir leaves shredded
3 to 4 cardamon pods1 cinnamon stick
1 star anise3 cloves
4 stalks of lemongrass bruised (includes the two stalks above)2 – 3 slices of galangal bruised
1.5 cup of thick coconut milk120 grams Kerisik (toasted grated coconut which is pounded in a motar into a paste. Dry fry the grated coconut till it is brown then pound it into a paste.)
1 pc of dried tamarind slice2 tbsp of sugar (or to your preference)
2 tsp of salt (or to you preference)Water (to be added as the gravy dries up as you cook down)
- Blend all the spices for the paste finely. Add abit of water to dilute it as you blend so that it is easier on the blender.
- Heat up a few tablespoons of oil in the wok and add the spice paste. Stir fry till fragrant.
- Add kaffir leaves, sliced galangal, lemongrass, cardamom pods, tamarind slices, cinnamon stick, star anise, cloves, sugar and salt and continue to stir fry for about 3 to 5 mins.
- Add the beef cubes and coat them with the fried paste.
- Once the beef are sealed, add half the coconut milk.
- Then add ½ cup of water. Mix well and allow to simmer on low heat for about 30 mins to 45 mins till the oil separates from the gravy (need to keep stirring to prevent burning). Then add the remaining ½ cup of coconut milk. Add more water if needed to fully cover the beef cubes. Allow to simmer on low heat for another 2.5 hours or till the meat is tender. In between, if the gravy is drying up to fast, add a little water at a time to prevent burning.
- When the meat is tender, remove the lid and allow the gravy to thicken to your preference. At this point add the kerisik.
- You may add more salt or sugar to your taste.
**Rendang taste better the day after it is made. So it is a dish you can make in advance.