Beef Rendang Coconut Flavors (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 kg beef, cut into chunks
02 -
1000 ml thick coconut milk or equivalent from 3 fresh coconuts
03 -
2 tablespoons finely ground chili
04 -
1 turmeric leaf, torn into pieces
05 -
4 lime leaves, torn into pieces
06 -
2 bay leaves
07 -
2 stalks lemongrass, crushed
08 -
1 star anise
09 -
1/2 teaspoon coriander powder
10 -
1/2 piece of nutmeg, grated
11 -
Salt to taste
12 -
Sugar to taste
13 -
500 ml water
→ Fine Seasoning
14 -
15 shallots
15 -
10 cloves garlic
16 -
1 thumb-sized piece of ginger
17 -
1 thumb-sized piece of galangal
18 -
Fresh turmeric as needed for a rich yellow color
# Instructions:
01 -
Combine shallots, garlic, ginger, galangal, and turmeric in a blender. Add a small amount of water to form a smooth paste.
02 -
In a large pot, combine the blended seasoning paste, coconut milk, chili, turmeric leaf, lime leaves, bay leaves, lemongrass, star anise, coriander, nutmeg, salt, and sugar. Stir well to combine.
03 -
Add the beef chunks to the pot. Cook over low heat, stirring occasionally, for 3 to 4 hours until the liquid is reduced, and the sauce is thick. Stir gently to prevent sticking and correct the taste if needed. Avoid adding too much salt initially as the flavors will intensify during cooking.
# Notes:
01 -
Stir the dish gently during cooking to prevent the bottom from burning.