Rendang Daging

I'm a big fan of  Rendang dish, be it chicken or beef. Each protein has it's unique taste once it has absorbed the flavor.  Over the years, of all the rendang recipes that I've tried, I must say this one taste and looks the best. 

It's been a while since I cooked this dish, naturally I forgot the do's and don't and the  magic ingredients that makes this a success. I had to meander through few you tube recipes and books and finally came across this.

This one is a keeper with the family and it's here to stay as my official Rendang daging. 

I can't wait to try the chicken version, do look for it.

Let's start with  all the ingredients that needed to be blended (it takes a bit time to get all the ingredients ready). 

A 

8 shallots
1 large onion 

10 cloves garlic 

3 inches ginger 

2 inches fresh turmeric

 2 inches galangal 

3 lemongrass 

15-20 dried red chili some water - that has been dehydrated and de-seeded

B -  grind fine

1 tbsp coriander seeds 

1 tsp cumin seeds 

1 tsp fennel seeds 

Other ingredients: 

2 cups cooking oil 

1 kilo of  lean beef - cut into small chunks

1 1/2 cups of light coconut milk 

1 cup of thick coconut milk 

1 tamarind slice 

2-3 tbsp roasted coconut paste - kerisik 

2 sheets of turmeric leaf - sliced thinly

3 pieces of kaffir lime leaf - tear roughly and remove the vein

palm sugar to taste 

salt to taste

                             

In a deep pan, over a medium heat pour the oil. (Don't freak out with the amount of oil. You will get the oil back at the end of the cooking time and you may discard it). Also extra oil is needed to cook the ingredients.

Now that I've calmed you down, pour the blended ingredients A and give it a good mix. Remember to keep the heat at low to medium. Add B and continue to cook. This would take about 15 min when you see the paste has a darker shade. Now add the beef and give it a good toss. This stage would take another 15 min.

Now pour the light coconut milk and give it a good stir. Add the leaves, tamarind, palm sugar and give another good stir. At this point you will see the oil separation, add the thick coconut milk and mix well.  Leave to cook till it the grave look thick and oil has separated even more.

After about a total cooking time close to an hour, it should be about done. Add some salt to taste. It's done now. You may sprinkle more shredded turmeric leaves and you may discard the excess oil. Remove from the stove and serve, preferably with  rice and some cucumber mix.

Enjoy...jue

Recipe from Che Nom