Rendang Daging

Ingredients

• 1 kg beef chuck, cubed
• 600ml coconut milk
• 5 shallots
• 4 cloves garlic
• 3cm galangal
• 3cm turmeric root
• 6 dried chilies, soaked
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 100g grated toasted coconut (kerisik)

Instructions

1. 1Blend the shallots, garlic, galangal, turmeric and soaked dried chilies into a smooth spice paste.
2. 2Heat a heavy pot and fry the spice paste until fragrant and the oil begins to separate.
3. 3Add the beef and stir to coat evenly with the paste.
4. 4Pour in the coconut milk, add the lemongrass and kaffir lime leaves, and bring to a gentle simmer.
5. 5Cook uncovered over low heat, stirring occasionally, for about 2 hours as the sauce reduces and darkens.
6. 6Stir in the toasted grated coconut (kerisik) and continue cooking for another 30 minutes until the sauce is thick and nearly dry, clinging to the meat.
7. 7Season with salt to taste and serve with steamed rice or ketupat.

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