Beef Rendang
Ingredients: mild dried chilies, cardamom, star anise, cloves, cinnamon · 200 min cook time · 550kcal · $28.50
Ingredients
10g mild dried chilies, 5pods cardamom, 1piece star anise, 8pieces cloves, 5inches cinnamon, 4pieces candlenuts, 2inches ginger, 1stalk lemongrass, 2inches galangal, 0.5cup shallots, 6cloves garlic, 2cups coconut milk, 500g beef chuck, 1tsp salt, 2tbsp tamarind, 5leaves kaffir lime leaves, 1tbsp kerisik
Instructions
1. Grind mild dried chilies, green cardamom, star anise, cloves, cinnamon, and candlenuts into a fine powder.
2. Blend ginger, lemongrass, galangal, shallots, and garlic with the ground spice mix to form a smooth curry paste.
3. In a pot, bring a portion of coconut milk to a boil, then add the curry paste and cook until the coconut oil separates.
4. Add the beef chuck and the remaining coconut milk. Season with salt and tamarind.
5. Simmer on low heat for 2.5 to 3 hours, stirring and scraping the bottom frequently as the sauce thickens.
6. Stir in kaffir lime leaves and kerisik (toasted coconut paste). Taste and adjust seasoning with fish sauce or salt.
7. Serve hot with rice and optional crispy fried dried chilies.
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