THOUGH ORIGINATING in Sumatra, rendang is one of the most famous signature dishes in Malay cuisine and is served during festive occasions. Rendang can be made with beef or chicken.This combines the very richest of coconut bases with irresistible fresh herbs and spices and often a potent amount of chili.
Fresh herbs and spices are preferred, but dry herbs and alternatives can be found in Asian supermarkets worldwide.The ingredients here are, naturally, easily found in Malaysian markets.
- 1 kg beef cut into 2 1/2 cm cubes
- 1 cup Rainforest Herbs Virgin Coconut Oil
- 2 1/2 cm galangal and 2 stalks lemongrass to be roughly chopped
The following fresh herbs to be ground into a spice paste:
- 20 pcs dried chillies
- 2 1/2 cm galangal
- 2 1/2 cm ginger
- 2 1/2 cm fresh turmeric
- 3 stalks lemongrass
- 600 grams shallots
- 8 cloves garlic
- 150 grams kerisik ( toasted or fried coconut, ground into a paste)
- 300 ml coconut milk
- 3 turmeric leaves, torn roughly
- 2 tsp salt
- 3 kaffir lime leaves, torn roughly
- Season beef with salt, marinate for 15 mins.
- Heat Rainforest Herbs Virgin Coconut Oil, add galangal and lemongrass, then stir fry spice paste with low heat until the oil separates from paste.
Add beef and mix well with paste then add coconut milk, turmeric and kaffir lime leaves, and cook with low heat for 1 1/2 hours, stir often until the beef is tender and the gravy thickens and the oil starts to float on top, then add kerisik and salt and mix well.
Source: The Expat October 2012
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