The oil is beginning to separate. A bit more cooking to go.



Often rendang recipes have the added kerisik in the mix, toasted and pounded coconut meat. This recipe does away with the kerisik. It uses a greater than average amount of coconut milk.




Ingredients:

The rempah:

  • 6-10 Thai Chillies
  • 2.5 cm (1 in) ginger
  • 2.5 cm (1 in)galangal
  • 4 cloves garlic
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp brown sugar

Rendang:
  • 1kg diced, 2.5 – 5 cm ( 1 to 2 in) chunks of beef
  • 800 - 960 ml (2 tins) (4 cups) coconut milk. (I've left this quantity as a variable because left-over coconut milk doesn't keep without freezing. My advice is to use whatever is in the cans you open. It doesn't matter)
  • 250 ml (1 cup) of water
  • Stalk lemongrass
  • Lime leaves
  • 1 Indian bay leaf
  • 2 Tbsp fish sauce
  • Juice of 1 lime.

Method:

  1. Homogenise the paste ingredients in a processor to a paste or grind the ingredients with a pestle and mortar.
  2. Add to a large pan or wok with the lime leaves, bruised lemongrass stalk, bay leaf and coconut milk.
  3. Add the beef to this and let it simmer slowly for an hour and a half.
  4. Turn the heat up and cook until all the coconut milk has almost gone. This will take a while, maybe 45 mins to 1 hour. If this is happening too fast then reduce the temp and add a little water Eventually it will start to colour and the oil will separate completely.
  5. The beef will fry in this oil and turn quite dark brown and rather flaky - then you're done
  6. Turn off or remove from the heat and stir though the fish sauce and lime juice.