Beef Rendang
Course: MainCuisine: Indonesian, Peranakan, Malaysian, SingaporeanServings
4
servingsPrep time
20
minutesCooking time
2
hours30
minutesTotal time
2
hours50
minutesSource: https://guide.michelin.com/sg/en/article/dining-in/recipe-candlenut-beef-rendang
Ingredients
- Rempah
60 g peeled shallot
20 g peeled garlic
60 g large red chilli
15 g peeled galangal
5 g peeled ginger
3 g candlenut
- Sauce
500g beef short ribs
1 stalk lemongrass, bruised
3 kaffir lime leaves
1 turmeric leaf
1 stick cinnamon
1 star anise
400 ml fresh coconut milk
0.5 tsp sugar
0.25 tsp sugar
0.5 g fennel seed
1 g coriander seed
0.25 g black pepper
- To finish
35g kerisik
Directions
- Make rempah
- Add rempah plus coconut and bring to boil
- Add other sauce ingredients
- Simmer medium-low for 1.5 to 2 hours until beef is tender
- Reduce sauce until most liquid is gone. Add kerisik and continue to fry at low heat until sauce is brown and caramelised.
- Granish with sliced chilli and shredded lime leaf
