I grew up eating my dad’s homemade curry and I must say it’s really good. I used to tell my friends how much trouble my dad was willing to take to cook curry from scratch and today is my 1st time cooking beef rendang from scratch. And for my parents and friends 🙂 Another of my own recipes…
1kg stewing beef (cut into cubes)
1 lemongrass (pounded)
400ml coconut milk
1/2 cup water
3 tsp tamarind pulp (soaked in 1 cup of warm water then strained for the juice)
6 kaffir lime leaves (very finely sliced)
10 tbsp toasted dessicated coconut
1 tbsp sugar/palm sugar
Salt to taste
100ml cooking oil
10 shallots, peeled and cut in half
5 cloves garlic, peeled and cut in half
1 inch galangal (blue ginger)
1 inch ginger, sliced
3 lemongrass (white part only), cut into 1 inch length
10-12 dried chilies (soaked in warm water and seeded)
2 bird’s eye chillies (seeded)
1 cinnamon stick
3 star anise
3 cardamom pods
3-4 stalks of curry leaves
2 bay leaves
2 tsp turmeric powder
2 tbsp chilli powder
1 tbsp a mixture of fennel seeds, cumin seeds and coriander seeds
1. Blend Spice (A) in a food processor until fine. You might need to add water to make the blender works better.
2. Heat the oil large pan. Stir-fry Spice (A) for 2-3 minutes. Add Spice (B) and continue to stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 2-3 minutes.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted dessicated coconut, sugar/palm sugar and salt to taste. Mix well.
6. Bring to boil then lower the heat, cover the lid, and simmer for an hour.
7. Once the meat is tender, it’s almost ready.
8. For a thicker sauce, turn the fire to medium again and let it boil. Stir frequently as it thickens to avoid burning.
9. Serve hot over steamed rice or roti canai.