Rendang Recipe
Coconut milk stew with chili, onion, garlic, candle nut, bay leaf, lime leaf and lemon grass
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Peel and finely chop the shallots and garlic cloves. Soak the candlenuts in hot water for 10 minutes to soften, then blend them with the shallots, garlic, and red chili peppers until you create a smooth paste.
- 2
Prepare Lemongrass
Bruise the lemongrass stalks with the back of a knife to release their flavor. Cut them into 2-3 inch pieces.
Cooking
- 3
Sauté the Spice Paste
In a large pot, heat a tablespoon of oil over medium heat. Add the blended spice paste and cook for about 5-7 minutes until fragrant, stirring occasionally.
- 4
Add Beef
Cut the beef into bite-sized pieces and add them to the pot. Cook until the beef is browned on all sides, about 5-10 minutes.
- 5
Add Coconut Milk and Seasonings
Pour in the coconut milk, and add the bay leaves, lime leaves, and bruised lemongrass. Stir to combine all the ingredients.
- 6
Simmer the Rendang
Bring to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce thickens.
- 7
Finishing Touches
Once the beef is tender, season with salt and sugar to taste. If the sauce is too thin, continue cooking uncovered on low heat until it reaches your desired consistency.
