The Epicurious Wanderers!

This one is a killer if you get it right.  As with any recipe though involving chilli you need to know how hot the ones are you’re using….  

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country.  One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya (Eid al-Fitr). Culinary experts often describe rendang as: ‘West Sumatran caramelised beef curry’. 

 

Prep Time:
30 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
2 Hours
Servings:
4INGREDIENTS:* 115 g shallots
* 2 cloves garlic
* 10 dried red chilli’s
* 3-1/4 slices fresh ginger root
* 3-1/4 lemon grass, chopped
* 2 g coriander seeds
* 3 g fennel seeds
* 3 g cumin seeds
* 0.7 g whole nutmeg
* 10 ml vegetable oil
* 380 g beef stew meat, cut into 1 inch cubes
* 10 g white sugar
* 125 g shredded coconut
* 3-1/4 whole cloves
* 2/3 cinnamon stick
* 265 ml coconut milk
* 140 ml water
* salt to taste

DIRECTIONS:

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilli’s, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.