 |
| Beef rendang once almost done |
Since exams are over for now, I thought I tried one recipe that I have been dying to do ever since I saw my MIL did it.. She would cooked this dish every year during Eid's festivals.. So, since I have time on hand, so why not?
Beef rendang.... sounds yummy right? He.. he.. he.. (My husband gave me a 7/10, but my MIL said this dish is identical to one she always cooked.) Oooo.... I am so proud of myself. Alhamdulillah....
Beef Rendang
Best eaten with nasi impit (rice cubes)
2 kg beef (cut into about 1cm-1.5cm cube)
Coconut milk (approx. 3 coconuts)
To be blended:
5 big red onions
15 small red shallots
6 garlics
2 inch galangal
2 inch turmeric
2 inch ginger
5 sticks lemon grass (take the white part & julienne it)
Dry chillies (soaked in hot water & blend, take only about 2-3 scoops - depend on how spicy you want)
2 pcs dried tamarind (asam keping)
100g (small pack) kerisik (desiccated coconut toasted & grounded to a paste-like)
1 turmeric leaf (daun kunyit; remove its middle stem & julienne finely)
Few kaffir lime leaves (daun limau purut; remove its middle stem)
Salt to taste
Put in all the spice paste, coconut milk and beef into the pot or wok (non-stick). Let it cook/simmer until about 50% of its liquid dissolve. Then put in the asam keping (just to give it a bit taste of sourness). Simmer for another 15 minutes when its liquid has dissolve another 10%-15%, put in both the leaves. When the rendang almost dry up (depends whether you prefer more gravy or not), take out the asam keping (the rendang will be sour if kept longer). Add salt last to your liking.
I actually seldom share any recipes online. But why not? I can't bring them to my grave anyhow.
Good luck trying!
P/S: What shall I do next? *pondering, wondering....*
