Name: Beef Rendang With Jasmine Rice
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 6 servings
Ingredients: 15 dry chillies; 6 baby shallots; 30 g ginger; 30 g galangal (if you can’t find any, add 20g more ginger); 3 sticks lemongrass (use the less fibrous section at the base); 1 kg beef shin or skirt, cut into cubes, roughly 4cm; 60 g dessicated coconut; 1 stick lemongrass, cut into half and bashed; 400 mg (1 tin) coconut milk; 250 ml water; 2 makrut (kaffir lime leaves); 5 tbsp oil; 1 ½ tbsp chicken stock powder; 2 tbsp tamarind paste; 1 tsp sugar; ¼ tsp salt; 3 rice measuring cups jasmine rice and a good rice cooker :)

AuthorHungry PandaCategoryMeatDifficultyAdvanced

Yields6 Servings

Prep Time40 minsCook Time1 hr 20 minsTotal Time2 hrs

Ingredients for the paste

15 dry chillies

6 baby shallots

30 g ginger

30 g galangal (if you can’t find any, add 20g more ginger)

3 sticks lemongrass (use the less fibrous section at the base)

For the beef

1 kg beef shin or skirt, cut into cubes, roughly 4cm

60 g dessicated coconut

1 stick lemongrass, cut into half and bashed

400 mg (1 tin) coconut milk

250 ml water

2 makrut (kaffir lime leaves)

5 tbsp oil

For the seasoning

1 ½ tbsp chicken stock powder

2 tbsp tamarind paste

1 tsp sugar

¼ tsp salt

For the rice

3 rice measuring cups jasmine rice and a good rice cooker 🙂

HOW TO MAKE

Make the paste by soaking the chillies in boiling water for 15 minutes then remove the seeds.

Peel and chop all the paste ingredients into smaller pieces and blend until smooth.

Heat oil in a wok or a heavy based pan. Fry the paste for about 5 minutes until the aroma begins to
escape.

Add the beef and the bashed lemongrass. Mix well and when the beef start to lose its pink colour add in the coconut milk and water.

Bring to a boil and lower the heat to simmer with the lid uncovered. Check occasionally to avoid sticking.

Toast the desiccated coconut until golden brown in a pan (5–7 minutes). Set aside to cool. After 1.5 hour, add the makrut leaves and the seasoning to the rendang.

At this point it’s a good time to put your rice into your rice cooker. If using 2 cups of jasmine white rice then fill to the level 2 line on your bowl. Press WHITE RICE, REGULAR or LONG GRAIN and press START.

Simmer the rendang for another 45 minutes and the oil will separate from the mix.

The rendang is now ready for serving with your rice.

Ingredients