Rendang

Ingredients

• •2 lbs Beef chuck
• •2 cans Coconut milk
• •1 can Coconut cream
• •4 tbsp Rendang paste
• •3 stalks Lemongrass
• •2 inches Galangal
• •6 pieces Kaffir lime leaves
• •2 medium Onion
• •8 cloves Garlic
• •3 inches Ginger
• •1 tbsp Turmeric
• •2 tbsp Palm sugar

Instructions

1. 1

   Fry rendang paste in coconut cream until oil separates

   💡 10 minutes

2. 2

   Cut beef into 2-inch cubes, removing excess fat. Season with salt and turmeric. Set aside while preparing the spice paste.

   💡 Cutting against the grain ensures tender bites - each piece should have some fat for moisture.

3. 3

   Add coconut milk lemongrass galangal lime leaves

   💡 Bring to simmer

4. 4

   Cook on low 2-3 hours stirring occasionally

   💡 Low heat tender

5. 5

   Add turmeric palm sugar

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

6. 6

   Continue cooking on low heat, stirring frequently, until the sauce has reduced to a thick, dark paste that coats the beef beautifully.

   💡 The dark color indicates proper caramelization - this is rendang, not curry. Patience is key.

7. 7

   Season to taste Cook low and slow until sauce thickens and meat is tender.

   💡 Taste at every stage. Seasoning develops as food cooks.

8. 8

   Serve immediately while hot, garnished with fresh herbs or appropriate accompaniments as desired.

   💡 Fresh herbs add brightness and visual appeal - presentation matters as much as flavor.