After my first rendang recipe a year ago, I had simplified the recipe and made the meat consistently tender and the gravy savory. I think I should share my latest and current rendang recipe.
On the left is my favourite breakfast – nasi lemak serves with fried anchovies, roast peanuts, sambal, a fried/boiled egg, some fresh cucumbers and beef rendang.
Ingredients (serving 2 persons):
- 400 gram of meat (suitable for stew)- either they are ready cut from the supermarket or you can cut them into pieces of 1.5cm x 3, the grain of meat being on the short side. I always like cutting against the grain, easier to chew.
- 8 shallots
- 3 cloves of garlic
- Half a thumb size of ginger
- A thumb size of galangal
- 6 lime leaves – remove the stem (just cut it out), cut the leaves into small pieces
- 6 candlenuts (or macadamia nuts if you can’t find candlenuts) – roughly crushed
- 2-3 red chili – deseeded (less chili if you do not like spicy food)
- 2 lemon grass – use only the bottom 4 inches, bruise with the back of knife
- 2 star anise
- 3 cloves
- 1 cinnamon stick
- 150gram coconut milk – If you have a 250g/500g can of coconut milk, shake before use
- Salt – 1 teaspoon or more to taste
- Sugar – 1 small teaspoon
- 1 teaspoon kicap manis (sweet/dark thick soy sauce)
- 1.5 tablespoon cooking oil
- 1 cup of coconut shred (leave this out IF you really cannot find it, some supermarkets sell them frozen) – dry fry on pan until all brown. We “fried” it in our Philips airfryer
- Put items in blue into a blender (or your pestle and mortar), blend into paste.
- Heat up a pot (big enough to fit all the meat) with 1.5 tablespoon of cooking oil, fry the paste for 5 minutes. Lower the heat to not burn the paste.
- Add items in green into the pot and stir fry for another 30 seconds or so.
- Add the beef into the pot, mix well. Make sure the pot is not too hot while doing this. Cooking the meat in high heat will make it tough.
- Add the coconut milk, quickly bring it to a boil and turn the heat down immediately.
- Add the salt, sugar and soy sauce, mix well. Leave the pot simmer* (with lid close) for half an hour or more, I usually simmer for at least 1 hour if I am not in any rush.
- *Simmering is a very important process in making sure the beef is tender, DO NOT boil the beef, google “simmer” if you are not sure what it means. If your stove is too “hot” for simmering, you can put the pot into your oven, try 100 degree Celsius for simmering. Please check and make sure it’s not boiling.
- After 30 minutes of simmering, add the fried coconut shred into the rendang, mix well and continue simmering for 15 minutes before serving.
- Check before serving if more salt is needed.
Wala! The easiest no fuss way is to eat it with bread. You should get a very fragrance Asian stew with tender and juicy meat. The galangal, lemon grass and lime leaves give this stew a very Asian twist, sure to impress your guests.
Sadly my Dutch husband who had perfected the cooking of nasi lemak does not want to share his recipe with me. However, I will steal it some day and post it here!