SERVE 8- 10
PREP 40 MINS
COOK 2.5 -3 HRS
- 1kg beef chuck (cut into cubes)
- 2 teaspoon tamarind paste
- 3 block cubes beef stock
- 1 can coconut milk
- 1 can coconut cream
- 125g desiccated coconut
- 2 lemongrass stalk (bruised and smashed)
- 1L water
- 5 bayleaf
- 5 kaffir lime leaves
- 20g galangal (smashed)
- Salt, Sugar & Pepper to season
- 4 tablespoons vegetable oil to fry paste
- 15 big red chilies (178g)
- 124 g shallots
- 20g ginger
- 4 garlic cloves
- 40g candlenuts
- 2cm fresh turmeric
- Fried shallots (purchased in your local Asian grocery)
- Chopped fresh coriander
- Your favourite pickled vegetables
- To make the spice paste, blitz all ingredients in a food processor until it forms a smooth paste.
- Heat pan and toast the desiccated coconut until golden brown.
- Heat the oil in a large wok over medium high heat and fry the spice paste until fragrant. Add the galangal, lemongrass, kaffir lime leaves and bay leaves and stir to combine.
- Into the wok add the beef and the desiccated coconut and mix until well combined.
- Pour the coconut milk and 500ml of water into the saucepan. Add the beef stock cubes and mix well.
- Add tamarind, pepper, salt, and sugar, stirring constantly and cook until the beef is tender. If the beef is not yet tender add the remaining water. Continue to cook (about 1hr) until a thick consistency, and reduce the heat and pour the coconut cream.
- Turn the heat to low and continue to cook until the sauce begins to turn deep dark brown in colour and oil begins to form.
- Make sure, stirring constantly, be careful not to burn the bottom of the pan.
- Season well with salt and pepper.
- Garnish with fried shallots and your favourite pickled vegetables and fresh coriander.
TIPS: Shred the beef Rendang and assemble on Burger or Bao buns or simply serve with warm steamed rice.