Beef Rendang (all time favourite)

This Beef rendang recipe was first shared in my old blog and it was a hot favorite with friends and family.  Realized that I have not cooked Beef Rendang for a longest time.  So today, I shall cook a pot.

These days, it became easier to cook spicy food because my son started to have a stronger tolerance to spicy food and now an additional member, makes the effort more worthwhile.

Learning: this dish will not be nice if freshly cooked.  It needs to sit for another day for the flavor to be fully penetrated.

So take your time to cook it.  

What you need:

1kg beef, cut into med-sized chunk

2 turmeric leaves (cut into big pcs)

8 kaffir lime leaves

6cm thick galangal, bruised

2 stalks of lemongrass

Salt to taste

1 litre chilled coconut milk 

2 cup water (add more if evaporate during cooking)

Spices (to grind)

70 pcs chilli padi, deseed 

24 pcs shallots

6 cloves garlic

1 thumb-sized ginger

Method:

Heat wok and add oil (4 tbsp).

Fry ground spices until fragrant.

Add in beef chunks and stir until beef is well coated with spices.

Add turmeric leaves, kaffir lime leaves, galangal, and lemongrass.

Add coconut milk with water and bring to a boil.

Lower heat and simmer until meat is soft and tender.  (you can use a pressure cooker to speed up)

Note:

To achieve tenderly soft meat, I actually let it boil for 1 hour and then let it sit overnight and continue to cook it with more water until it is very soft.  The flavor is much better this way.

Enjoy!