Recipe by: Siti Wilden

Source: TBD

Serves: 4-6

Ingredients

  • 1 kg of boneless beef, cut into cubes
  • 1 lemongrass (cut into 4-inch length and pounded)
  • 250 ml (1 cup) thick coconut milk
  • 250 ml (1 cup) water or more if needed
  • 2 pcs of dried tamarind (tamarind peel)
  • 6 Tbspkerisik (toasted coconut)
  • 1 Tbsp sugar/palm sugar to taste (optional)
  • 1 turmeric leaf (very finely sliced)
  • 6 kaffir lime leaves (very finely sliced)

 Ingredients (Spice Paste)

  • 15-20 shallots
  • 1 inch galangal
  • 2 lemongrass (white part only)
  • 6 cloves garlic
  • 2 inch fresh turmeric
  • 1½ -2 inch ginger
  • 10-15 chilli padi (quantity based on heat preference)
  • 20-30 dried chilies (soaked in warm water and de-seeded) and blended into a fine paste

Instructions

  • Blend the spice paste ingredients in a food processor until fine. Mix with the chilli paste quantity as needed
  • In a stew pot/pan add the spice past, beef and the pounded lemongrass and stir for 1 minute
  • Add the coconut milk, water, and simmer on medium heat, stirring frequently until the meat is almost cooked
  • Add tamarind peel
  • Add salt to taste. Add sugar also at this point if you want to
  • Add the kaffir lime leaves, kerisik (toasted coconut), stirring to blend well with the meat
  • Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up or the desired consistency is reached.

Download PDF here. There are more photos in this PDF than posted here. Singaporean Spicy Beef Stew with Coconut (Beef Rendang)

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