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FireFlyz | 43
Beef Rendang
Ingredients
Thepaste:
6-10chillies, dependingonhowhot
you like it
1 inchginger
1 inchgalangal
4cloves garlic
1 tsp turmeric
1 tspground coriander
1 tspground cumin
1 tspbrown sugar
1 kg stewingbeef, cut into2-inch
cubes
2 tins coconutmilk
1 tinworthofwater
1 stalk lemongrass, bruised
Lime leaves
1 bay leaf
2 tbs fish sauce
Juiceof one lime
Handful of toasteddesiccated coconut
Method
1. Blend ingredients for thepastewith
a littlewater until smooth.
2. Add thepaste to a largepanwith
the lime leaves, lemongrass stalk,
bay leaf and coconutmilk.
3. Add thebeef and simmer for an
hour and a half.
4. Turn theheat up and cook for
another 45minutes to 1 hour or
until the coconutmilk is soakedup.
5. Add thedesiccated coconut.The
rendangwill eventually start to
colour and theoil will be released
fromthe coconutmilk.
6. Turnoff theheat once thebeef
turns darkbrown and flaky. Stir in
the fish sauce and lime juice.
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