June 27, 2020
You will find rendangs cooked throughout South East Asia - Malaysia, Brunei, Indonesia, Thailand, The Philippines and Singapore - so you will never find two that are the same, even within Malaysia there are regional differences. To complicate matters further they can be wet or dry.
I'm a sucker for a good sauce that can be soaked up by the rice, or scooped up with a layered paratha or similar. So this recipe is a wet version with a deeply flavoured sauce.
Ingredients - Serves 4
2 shallots, peeled
1 fresh lemongrass stalk
2 garlic cloves, peeled
4 dried red chillies - soaked overnight and blitzed into a paste
1 teaspoon salt
2 tablespoons fresh ginger finely chopped
2 tablespoons veg oil
400g beef fillet, diced
1 kaffir lime leaf
2 teaspoons ground turmeric
1 teaspoon palm sugar
1 tablespoon toasted ground coconut (kerisik)
200ml coconut milk
Blitz the shallots, lemongrass, garlic and ginger into a paste. Heat the oil in a large saucepan over a medium heat and cook the shallot mix until fragrant. It should turn golden brown and become dry - stir frequently to prevent it catching.
Now add the chilli paste and salt, stir through before adding the beef. Brown the beef on all sides, stirring well to coat it with the shallot and chilli mixture.
Next add the lime leaf and turmeric. Cook until the beef is tender and any juices or liquid has dried up.
Finally, add the coconut milk - enough to cover the beef. Stir well to mix and allow to thicken slightly - about 3 to 4 minutes. When the mixture begins to brown stir through the sugar and the toasted coconut. Check the seasoning and then serve on a bed of Jasmine rice.
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