Recipe

Malay Beef Rendang Recipe

	Mbe / All my dishes 2 years, 6 months ago While not dry enough to be an authentic rendang this dish remains well spiced, deliciously rich and balanced. As with most stewed dishes, better the next day Prep:30m Cook:180m Servings:4	Mbe
	malaysian rendang curry stew

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Ingredients

1 kg of stewing beef in medium sized cubes

1 can coconut milk

1 can water

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1 Tbsp whole cumin seeds, toasted

1 Tbsp fennel seeds, toasted

½ Tbsp coriander seeds, toasted

1 tsp paprika or mild chile powder

5 dried small red chillies, tops removed, toasted (can increase if you like heat)

1 Tbsp Thai shrimp paste fried in a small amount of oil until fragrant (1 minute or so)

½ cup finely grated fresh coconut, toasted until light brown and fragrant (use slightly less dry coconut)

3-4 stalks lemon grass, outer layer removed, bottom 2/3 of the stalk finely chopped.

5 cloves garlic peeled and chopped

10 cm ginger, finely chopped (or 5 cm ginger, 3 cm galangal)

5 French shallots, peeled and chopped

1 medium white onion, peeled and chopped

5 shots fish sauce

2 thai lime leaves finely julienned (optional)

Directions

The dry spices can be toasted together until lightly coloured and fragrant.

Grind the dry ingredients together in a small blender or using a mortar and pestle. When finely ground, add the shrimp paste, coconut, lemongrass, garlic, ginger, and shallots, onion, and fish sauce. Add a little water if need be to obtain a smooth paste.

Heat the ground paste, meat, water, and coconut milk and simmer on low heat, stirring occasionally, until the meat is tender and the sauce becomes a thick paste, about 2 to 3 hours depending on the meat. Garnish with lime leaves if using, serve with rice and side dishes.

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