Hari Raya 2020: Beef Rendang

Beef Rendang Recipe

Rendang is best served with lontong or ketupat during Hari Raya.  

Rendang if properly prepared, can keep for long - 3 to 4 months in the freezer. 

Don't rush the cooking process and you'd have a lip-smacking Beef Rendang for this Raya!

Servings: 5-6
INGREDIENTS:

• 1 kg beef (slow cooking cuts)
• 500 gm fresh coconut milk  
• 100 gm coconut paste (kerisik)
• 4-5 lime leaves
• 1-2 turmeric leaves, shredded

(A) BLEND:

• 3 red onions (270 gm)
• 10 red chillies
• 5 cloves garlic
• 5 stalks lemongrass, white only 
• 1 inch fresh turmeric (10-15 gm), peeled
• 1 inch ginger (10-15 gm), peeled
• 1 inch galangal (10-15 gm), peeled  
• 10 nos dried chillies, boil for 10 mins and drain
• 1/2 cup cooking oil

DIRECTIONS:

1. Blend all ingredients (A) until smooth and add the paste straight to a wok (no additional oil needed).

2. Stir fry the rempah on medium heat until it dries up. This might take about 15 to 20 minutes, so be sure to stir in between cooking to prevent burning.

3. Add beef and give a brief stir.

4. Stir in coconut milk, lime leaves and turmeric leaves. Cover wok with a lid and leave it to cook until beef pieces are tender (low to medium heat). Stir occasionally.

5. Once beef pieces are tender and gravy has thickened, add coconut paste. Mix until well combined.

6. Add salt and sugar, tasting as you go. Mix well and off the heat.

7. Serve with your favourite carbs.

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