Rendang
spicy beef stew
Ingredients
- 1 kg beef without fat cut cubes to 4 x 4 cm
- 2 turmeric leaves tie knots each
- 3 kafir lime leaves
- 2 lemongrass
- 2 cm of tamarind
- 1 1/4 lt of coconut milk from 2 coconuts
- 9 shallots make thinly slices
Spice Paste
- 2 tbs fresh galangal
- 3 cm fresh turmeric
- 2 cm fresh ginger
- 150 gram red hot chili birdseye
- 5 shallots
- 5 garlic
- 2 tsp of salt
Instructions
- Mix coconut milk with turmeric leaves, kafir lime leaves, lemongrass, the slices of shallots, tamarind, and paste, all together. Bring to boil until oily comes out of the soup. Meanwhile, wash clean the beef cubes, drain, then add into the soup. Stir occasionally, and cook until beef tender and soup thickened and turn in color into rich brown. Eventually, all the soups will be gone as it will be thickened.
Notes
Do not forget to always stir well every now and then especially when the
soup is thickening and went dry in the end, leaving only the cooked
spicy beef. Do watch out of the bubbling thickening hot soup when you are stirring the beef in the coconut milk.
soup is thickening and went dry in the end, leaving only the cooked
spicy beef. Do watch out of the bubbling thickening hot soup when you are stirring the beef in the coconut milk.