Asian

Rendang

Name: Rendang
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 200 g beef chuck or brisket; 5 dried red chillies; 3 shallots; 2 garlic cloves; 10 g fresh ginger; 15 g galangal; 5 g fresh turmeric; 2 candlenuts; 1 tbsp coconut oil; 1 stalk lemongrass; 3 kaffir lime leaves; 1 salam leaf; 1 turmeric leaf; 200 ml coconut milk; 100 ml water; 15 g grated coconut; 1 tsp palm sugar; 1 piece asam kandis or tamarind pulp; 0.5 tsp salt

A slow-cooked Indonesian beef curry from West Sumatra, simmered in coconut milk with a pounded paste of chilli, shallot, galangal and lemongrass until the sauce breaks into a dark, fragrant coating. Toasted coconut (kerisik) gives it its deep colour and nutty richness.

Lunch & dinner 25g+ protein 8g+ fibre

135 min25 prep · 110 cookMedium1420 kcalper serving

Method

Put 5 dried red chillies in a bowl, cover with boiling water and soak 15 minutes until soft and pliable, then drain.
Make the kerisik: dry-toast 15 g grated coconut in a small frying pan over low heat, stirring constantly for 6-8 minutes until it turns an even deep chestnut brown and smells nutty. Tip into a mortar and pound to a coarse, oily paste. Set aside.
Blend the drained chillies with 3 shallots, 2 garlic cloves, 10 g ginger, 15 g galangal, 5 g fresh turmeric and 2 candlenuts to a smooth paste, adding a splash of water only if the blender stalls.