Beef Rendang

Winter favorite recipe as requested by many of Dwipa Kitchen fans. Again, I am super hopeless with measurement, recipe below is approximation only. Feel free to use your heart and judgement to recreate this meal the way it suit you.

Instead of beef, you can use chicken, lentils or potato for this recipe

Prep and cooking time approximately 2 to 2 ½ hours

Ingredients:
1 kg chuck Beef cut into cubes (use thigh fillets if you use chicken, no cutting necessary)
4 red hot finger (long) chillies, (soak and seeded if you want it less spicy)
4 small onions (eschallots)
5 cloves of garlic
3 cm piece of galangal, sliced
3 cm piece of ginger, sliced
1 lemon grass stalk bruised and cut into four
1 cup desiccated coconut
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8 kaffir lime leaves, rolled and sliced
One can of coconut cream (400 ml)
4 table spoons of Malaysian curry powder (now…it is fine to use Indian curry powder, it will just taste more Indian :))
150 ml of water
Half a cup of Kecap Manis
2 table spoons of soy sauce
Salt and pepper to taste
4 table spoons of oil for frying

Method:
Place all spices except the lemon grass, curry powder, turmeric leaves and kaffir lime in a food processor. Use mortar and pestle is you wish to fully embrace the Asian cooking experiences 🙂 my mum would certainly will give me less of hard time if I do:).
Heat the oil in a deep and heavy based saucepan. Add the lemon grass, the spice paste, turmeric and kaffir lime leaves until fragrant. Add the meat, fry and combined with the spices for 2-3 minutes, add the curry powder, coconut cream and the water, cover and simmer.
In a separate frying pan or work, roast the desiccated coconut in a low heat until golden brown (no oil), then add into the pot. Cook for 1 ½ hour or until meat tender (less for chicken, even less if you use cans lentil). Add kecap manis, soy sauce, salt and pepper and cook for further 10 minutes.
Serve hot with rice or roti or Afgan bread or mashed potato!
Enjoy cooking, any comments, critique, suggestions or improvements let me know.