Yay! I made my first rendang ever and it tasted exactly like rendang. It might look a little complicated to make for the many tiny ingredients but as long as you gathered all ingredients on the table, the steps are easy.
I feel that if I can make rendang, I can probably also cook Briyani? 😉 Nothing is impossible anymore, I didn’t think I could make chicken rice, rendang, satay… and I made them all.
The beef rendang was made for the nasi lemak but I feel I need to improve on the nasi lemak recipe before I can share it with you. The first nasi lemak smelled perfect but lacked of taste, second one too much coconut milk and this time we felt it lacked of fragrance and also taste. This one Ringgit dish is too difficult to make perfect!
The ingredients for beef rendang (you can make chicken or mutton if you want to… I might try pork next time):
- 100 gram of beef (this is tiny portion for 2) – cut into thick slice against the grain. If you cut along with the grain, you will find your meat very chewy/tough, no good.
- 3 tablespoon oil
- Half lemon grass – cut into very small pieces
- 8 dried chili – soaked and seeded, cut into small pieces
- Thumb size ginger – remove skin, cut into small pieces
- Thumb size galangal – remove skin, cut into small pieces
- 5 cloves garlic – roughly chopped
- 1 onion – roughly chopped
- 2 cardamom pods – If you don’t know what’s cardamom, the 2 tiny pods next to clove are cardamom, they sell this in most Asian supermarket in europe or Indian spice store in Asia
- 1 star anise
- 1 small cinamon
- 2 chili padi (use more if you like your rendang really spicy) – remove seed
- half lemon grass – cut into 2cm length, smash/bruise them
- 3 lime leafs – tear into pieces
- 1 cup of water
- 1/2 cup of coconut milk
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon tamarind sauce
- 2 teaspoon sweet soy sauce (kicap manis)
Heat up the pan/wok with 3 tablespoon of oil, put the processed paste into the pan/wok. Stir fry until fragrance.
Add in items in green, continue to stir fry for about 1 minute.
Add the Beef into the pan/wok, keep flipping the beef so it cooks thoroughly. Add the lime leafs.
Add 1 cup of water and 1/2 cup of milk, then the sugar, salt, tamarind sauce and sweet soy sauce into the dish. Mixed them well. Turn the fire down and simmer for minimum 30 minutes with a lid half closed.
Slowly reducing the sauce and you will see the colour change darker and sauce thicken up. Taste the beef before serving, you can still add sugar or salt to taste.
Now, you can also make beef rendang at home!