Indulge in this delicious beef rendang this festive season.
Ingredients:
– 1kg beef fillet
– 1/2 tsp pepper
– 350g shallots, ground
– 150ml thick coconut milk
– 350ml thin coconut milk
– 3 stalks lemongrass, crushed
– 3 kaffir lime leaves, shredded
– 8 cashew nuts, finely ground
– 200ml cooking oil
Ground spice ingredients:
– 35g dried chillies, soaked and seeded
– 6 red chillies, seeded
– 5 cloves garlic
– 3cm ginger
– 1 tsp turmeric powder
– 2 tbsp meat curry powder, mixed with water into a paste
Seasoning:
– 1 tsp sugar or to taste
– 2 tsp salt or to taste
Method:
1) Cut beef fillet across the grain into 4cm thick slices. Marinate with pepper. Heat oil in saucepot. Fry ground shallots till fragrant.
2) Add ground spice ingredients, lemongrass and cashew nuts. Fry till fragrant and oil separates. Add thin coconut milk so spice mixture doesn’t stick to base of saucepan.
3) Fry marinated beef. Pour in thin coconut milk and stir. Cook over low heat and stir till gravy is thick. Add thick coconut milk and kaffir lime leaves. Simmer till gravy thickens and meat is tender. Adjust with seasoning. — www.kuali.com
