Photo by: Zaianne Sparrow
Zaianne’s Beef Rendang
Food Ingredients:
2 cups shredded coconut to make the kerisik (toasted coconut) 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the 1 1/4 pounds beef stew meat (or boneless beef short ribs), cut into 1 inch cubes 6 kaffir lime leaves (very finely sliced) 1 cinnamon stick (about 2-inch long) 3 cloves 3 star anise 3 cardamom pods 1 tablespoon vegetable oil 1 1/2 tablespoons brown sugar 2 cups coconut milk 8 cups water Spice Paste (blended) 20 shollots 2 tablespoons coriander 1 tablespoon fennel 1 tablespoon cumin 1 tablespoon pepper 3 star anise 5 cloves garlic 15 inches dried chilies (soaked warm water and seeded) 1 inch ginger 3 lemon grass 1 inch galangal
Recipe preparation:
1 Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. 2 Chop the spice paste ingredients and then blend it in a food processor or blender until fine. 3 Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 4 Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. 5 Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 6 Add the kaffir lime leaves, kerisik (toasted coconut), brown sugar, stirring to blend well with the meat. 7 Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up. 8 Add salt to taste.
Recipe source: Foodista recipe
