Mouth-watering beef rendang
Ingredients
– 1kg beef fillet
– 1/2 tsp pepper
– 350g shallots, ground
– 150ml thick coconut milk
– 350ml thin coconut milk
– 3 stalks lemongrass, crushed
– 3 kaffir lime leaves, finely shredded – 8 cashew nuts, finely ground – 200ml cooking oil
Ground spice ingredients
– 35g dried chillies, soaked and seeded
– 6 red chillies, seeded
– 5 cloves garlic
– 3cm ginger
– 1 tsp turmeric powder
– 2 tbsp meat curry powder, mixed with a little water into a paste
Seasoning
– 1 tsp sugar or to taste – 2 tsp salt or to taste
Method
1) Cut beef fillet across the grain into 4cm thick slices. Marinate with pepper. Heat oil in a heavy based saucepot. Fry ground shallots until soft and fragrant.
2) Add ground spice ingredients, lemongrass and cashewnuts. Fry until fragrant and oil separates. Add a little thin coconut milk in between to prevent spice mixture from sticking to the base of saucepan.
3) Fry marinated beef. Pour in thin coconut milk and stir. Cook over low heat and stir till gravy is thick. Add thick coconut milk and kaffir lime leaves. Keep simmering till gravy thickens and meat is tender. Adjust with seasoning to taste.
Source: www.kuali.com