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3 tbsp desiccated coconut
2 garlic cloves, crushed
6 shallots or 1 onion, sliced
2 stalks of lemongrass, peeled and sliced
6 dried red chilies, soaked and drained
2 tbsp grated fresh, ginger
1 tsp turmeric
1 tsp salt
1 tsp sugar
2 tbsp vegetable oil
600g topside of beef, cut into bite-sized
cubes
250ml thick coconut milk
1 tsp tamarind pulp dissolved in 1 tbsp
water
4 star anise
1 cinnamon stick |
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Method :
Heat a dry frying pan, add the coconut and
toast until lightly golden. Pound or blend the toasted coconut, garlic,
shallots or onion, lemongrass, drained chilies, ginger, turmeric, salt
and sugar together to make a paste. Heat the oil in a heavy-bottomed
frying pan. Add the chili paste and cook for 5 minutes, stirring, until
fragrant. Add the beef and stir-fry for 5 minutes, until it change
color. Add the coconut milk, 125ml water, tamarind water, star anise and
cinnamon stick and bring to the boil, stirring constantly. Reduce the
heat and simmer gently, uncovered, for 90 minutes, until the sauce has
almost cooked away, the beef is dark and tender. If it goes too dry
while it is cooking, add a little water, but the sauce should only just
coat the meat.
Serves 4-6
Start the meal with drinks and crunchy
little ikan bilis (tiny fried fish). Serve beef rendang with steamed
rice, roti jala and a spicy spinach sambal. Finish with coconut or
pineapple ice cream.
For Hari Raya Puasa, beef rendang appears to be a must. You would
only need approximately 40 minutes to cook the beef as the meat is
tender and juicy. The best cut for stewing or cooking small pieces of
beef with liquid, stock or sauce (as in the rendang) is the
hindquarter, such as the beef hindshank, beef topside, beef knuckle
(round) strips; or the forequarter, such as the beef brisket, beef chunk
strips, beef blade strips; or the fancy meats, such as beef tongue or ox
tail.
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