Beef Rendang
0.75 h
4 raciones
Difficulty:
Media
Ingredients
Top side cut into thinly slice or cubes 1 kgDry chili paste 6 tbsp
Roasted Coconut or kerisik 4 tbsp
Turmeric leaf 3 to 4 pcs
Tamarind jus 1 cup
Onions blended 500 gram
Garlic blended 20 gram
Ginger skinned blended 10 gram
Lemongrass blended 30 gram
Coriander seed toasted 2 tbsp
Aniseed toasted 1 tbsp
Cumin seed toasted 1 tbsp
Water 200 ml
Vegetable oil 100 ml
Dark coconut sugar block 1tbsp.
Directions
Heat up the cooking oil in a saucepan Add the blended ingredients cook for 5 minutes until it turns brown. Add the blended chili paste, tamarind juice and dark coconut sugar. Cook until the oil separates. Next add the fresh beef water and simmer on a low heat until dry. Once dried, add the coconut milk and water and simmer again on a low heat until dry and the oil separates.
Finally add the turmeric leaves and kerisik (roasted coconut) and cook for a further 5 minutes until the kerisik has blended in well. Ready to serve with rice or cous cous.
