Beef Rendang. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar.

Called "rendang daging" in local language, it's arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore. Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it's extravagantly delicious is an understatement.

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, beef rendang. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Beef Rendang is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It's appreciated by millions daily. Beef Rendang is something which I've loved my whole life. They're nice and they look wonderful.

A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar.

To get started with this recipe, we must prepare a few components. You can have beef rendang using 24 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Beef Rendang:

{Get 1 1/2 lbs of boneless beef, cut into cube.
{Make ready 5 tbs of cooking oil.
{Take 1 of cinnamon stick.
{Take 3 of cloves.
{Make ready 3 of star anise.
{Get 3 of cardamom pod.
{Prepare leaves of Turmeric.
{Make ready 1 of lemon grass (cut into four and pounded).
{Take 1 cup of thick coconut milk.
{Make ready 1 cup of water.
{Prepare 2 tbs of tamarind plup,soak in warm water for the juice and discard the seed.
{Take 6 of kaffir lime leaves, very finely sliced.
{Get 6 tbs of kerisik (toasted coconut).
{Get 1 tbs of sugar/ palm sugar to taste.
{Get to taste of Salt.
{Get of Spice paste.
{Get 5 of shallots.
{Get 1 inch of galangal.
{Take 3 of lemon grass (white part only).
{Prepare 5 cloves of garlic.
{Get 1 inch of ginger.
{Get 1/2 inch of raw turmeric (not powder).
{Get 5 of candle nut.
{Take 10-12 of dried chilies, soak in warm water and seeded.

There are very few curries in this world with such amazingly complex flavours. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and. Featured in: Capturing The Heat And Crunch Of Indonesian Cooking. Beef Rendang Instead of searing the meat before cooking it in liquid, as is done with a Western-style braise, beef rendang reverses the process.

Instructions to make Beef Rendang:

Blend the spice paste all written above.dice the beef.
Fry the paste until the water dry and oil come out from the paste.
Put beef, kaffir leaves and turmeric leaves also coconut and all spices except kerisik/ toasted coconut. Kerisik is last to add.
.

Slowly simmering beef chuck with Indonesian spice. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks. It can even last up to six months if frozen. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender.

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