Rendang
beef curry with toasted coconut
Servings 0
Ingredients
- 300 g unsweetened desiccated coconut
- 8.5 lbs 4 kg beef cubes
- 6 kafir lime leaves
- 4 Indonesian bay leaves daun salam
- 3 cinnamon sticks
- 5 star anise
- 20 cloves
- 1/4 tsp each ground cumin ginger, galangal, white pepper powders
- 2 generous pinches of fennel seeds
- A bunch of curry leaf
- 1 piece of turmeric leaf
- 3 lemongrass
- 1 whole nutmeg grate
- 1 whole know of garlic
- 10 bird eye chilies
- 1 large onion
- 2 tbsp water
- 500 ml water
- 3 cans coconut milk
- Chicken bouillon powder to taste
- 1-2 tsp dark brown sugar
Instructions
- A couple of hours before, or even a day before, toast dessicated coconut til browning, then dump them into a food processor. Process until oily and darkening. Store in the fridge, until ready to use
- Place spices, sticks, leaves, into a pot with peanut oil
- In a food processor, turn garlic, onion, bird eye chilies, and 2 tbsp of water, into smooth paste, then saute until bubbly. Dump paste into the pot.
- Add in beef cubes and 500 ml water, bring to boil on medium-high heat, until water is lessen/low, then add in 2 cans of coconut milk
- Lower temperature to low-medium, continue cooking, stirring now and then, until liquid is lessen
- Once liquid is lessen, pour in the last coconut milk, followed with the oily dessicated coconut we did previously, stir until completely combined
- Season and stir continuously. Cook until gravy is thickened, lessen, and beef tender by this time.
- Ready to be served