Rendang Daging

• servings: 5 servings
• active time: 30 minutes
• total time: 3 hours 30 minutes

Ingredients

1 kg beef

600 ml coconut cream

100 ml vegetable oil

Sufficient water to cook the beef

1 tbsp salt

1 tsp sugar

4 candlenuts

12 cloves chopped garlic

300 g red chili, , (Serrano chili/pepper)

250 g onions

50 g ginger

50 g galangal

25 g ground turmeric, or 50g of fresh turmeric

1½ tsp ground coriander

4 green cardamom pods

11/2 tsp cumin seeds

10 cloves

4 stalks of lemongrass, bashed

3 pieces kaffir lime leaves

1 piece asam keping

2 turmeric leaves, tied up

Directions

Cut the beef into 4 cm squares. Avoid cutting the beef too small, as it can break into smaller pieces during cooking.

For Ingredients B in the recipe, chop all the larger items.

Blend the spices using an electric blender without adding water.

Heat the vegetable oil in a wok. Sauté the spice paste (blended with Ingredients B) over low heat until it becomes aromatic. Stir the spice paste constantly, as it can scorch easily. Stop sautéing when the paste is fragrant or when the oil separates from the spices.

Add the beef and mix well with the spices.

Prepare the lemongrass by bashing it to release its flavor.

Add the lemongrass, kaffir lime leaves, asam keping, and turmeric leaves (Ingredients C).

Once the liquid reaches a boil, reduce the heat to low and continue simmering. When the stew starts to dry out, add water as needed.

Continue cooking over low heat until the beef is tender and turns dark brown, about three hours.

Garnish the rendang with turmeric leaves cut into thin strips, red chilies, and kaffir lime leaves.

Nutrition

• Serving Size: 1
• Calories: 1623
• Total Fat: 97 g
• Saturated Fat: 43 g
• Unsaturated Fat: 49 g
• Trans Fat: 2 g
• Cholesterol: 189 mg
• Sodium: 1609 mg
• Total Carbohydrate: 133 g
• Dietary Fiber: 11 g
• Total Sugars: 87 g
• Protein: 66 g