Beef Rendang

Ingredients

• Spice paste :
• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 10-12 dried chilies (soaked in warm water and seeded)
• Beef Rendang :
• 700 g boneless beef short ribs, cut into cubes
• 5 tablespoons cooking oil
• 1 stick cinnamon (about 2-inch length)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup Valcom premium coconut cream
• 1 cup water
• 2 teaspoons tamarind paste
• 6 kaffir lime leaves (very finely sliced)
• 6 tablespoons toasted coconut desiccant
• 1 tablespoon sugar or palm sugar to taste
• salt to taste

Method

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut cream, tamarind paste, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted coconut desiccant, sugar or palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add more salt and sugar to taste.
8. Serve immediately with steamed rice!

Product used in recipe

• Valcom - Coconut Cream