Beef Rendang Recipe Sahur Day 4

Ingredients:

1 kg beef, cut into chunks

8 shallots, peeled and sliced

4 cloves of garlic, peeled and sliced

4 red chilies, seeded and sliced

4 green chilies, seeded and sliced

4 stalks of lemongrass, bruised

4 kaffir lime leaves

4 turmeric leaves (optional)

2 cans of coconut milk

1 tablespoon of tamarind paste

1 tablespoon of palm sugar

Salt, to taste

Spice paste:

10 dried red chilies, soaked in hot water

5 shallots, peeled and sliced

3 cloves of garlic, peeled and sliced

1 inch ginger, peeled and sliced

1 inch galangal, peeled and sliced

1 teaspoon of turmeric powder

Instructions:

Blend all the ingredients for the spice paste in a food processor until it forms a smooth paste.

Heat some oil in a pot and sauté the spice paste until fragrant.

Add the beef chunks and stir well to coat them with the spice paste.

Pour in the coconut milk, tamarind paste, palm sugar, lemongrass, kaffir lime leaves, turmeric leaves, and salt.

Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.

Serve the rendang hot with steamed rice.

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