This rich spicy beef stew is one of the characteristic foods of Malay communities in Indonesia, Malaysia and Singapore.
Let's start cooking!
Step 1 - Prepare and blend rempah (spice paste)
- In a blender, blend lemongrass, candlenuts, 5 chilies, shallots and garlic until smooth.
- If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Step 2 - Fry the rempah (spice paste)
- In a pan on high heat, fry rempah for 10 minutes until it is fragrant, scraping the bottom of the pan constantly to prevent burning.
Step 3 - Add beef and coconut milk
- Add the cubed beef into the pan and slowly stir in coconut milk.
Step 4 - Season the rendang and simmer
- Add turmeric leaf, bay leaves, 4 kaffir lime leaves, star anise and the dried tamarind into the sauce.
- Season with ½ tsp black pepper, 1 tsp salt and 1 tsp sugar.
- Let it simmer on low heat for 1 hour, or until the stew turns dark brown.
You can store leftover beef rendang for up to 3 days in an airtight container in the refrigerator. Curries and stews taste better when kept after cooking to develop more flavor over time.
Garnish and Serve!
Transfer beef rendang to serving dish or bowl. Garnish with large red chili slice and 1 thinly sliced kaffir lime leaves and serve hot.