Malaysian Beef Rendang
6 February 2010, 8:53 pm
Filed under: Beef

This recipe is not too spicy and taste just right for my palate.

Beef Rending
by: Women’s Weekly, Malaysian favourites

2 medium red onion, chopped finely
4 cloves garlic, peeled
4 fresh red thai chillies
4cm piece fresh ginger, grated
5cm stick fresh lemon grass, chopped finely
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 2/3 cups (410 ml) coconut milk
1 kg beef blade steak, cut into 3 cm cubes
1 cinnamon stick
1 tablespoon thick tamarind concentrate
8 curry leaves
1 teaspoon sugar

Blend or process onion, garlic, chillies, ginger, lemon grass, turmeric and coriander with ½ cup of the coconut milk until smooth. See note (my method)
Combine beef, coconut mixture, remaining coconut milk, cinnamon stick, tamarind concentrate and curry leaves in large saucepan
Simmer uncovered, about 1 ½ hours, stirring occasionally, or until beef is tender
Add sugar; cook stirring, about 15 minutes or until beef is dark and most of the sauce has evaporated.

Note: Cleaning the blender is too much of a hassle.
Heat oil in a pan and sauté garlic, onion chillies, ginger, lemon grass, turmeric and coriander until well mixed.