Beef Rendang

Ingredients 2 cups shredded coconut to make the kerisik (toasted coconut) 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the 1 1/4 pounds beef stew meat (or boneless beef short ribs), cut into 1 inch cubes 6 kaffir lime leaves (very finely sliced) 1 cinnamon stick (about 2-inch long) 3 cloves 3 star anise 3 cardamom pods 1 tablespoon vegetable oil 1 1/2 tablespoons brown sugar 2 cups coconut milk 8 cups water Spice Paste (blended) 20 shallots 2 tablespoons coriander 1 tablespoon fennel 1 tablespoon cumin 1 tablespoon pepper 3 star anise 5 cloves garlic 15 inches dried chilies (soaked warm water and seeded) 1 inch ginger 3 lemon grass 1 inch galangal Method Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Chop the spice paste ingredients and then blend it in a food

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