Perak Beef Rendang Recipe

Perak Beef Rendang

Ingredients

400g frozen beef, cut into 2-inch cubes

10 tablespoons rapeseed oil

2 cloves

2 star anise

2 cardamom pods

1 5cm cinnamon stick

2 turmeric leaves, shredded

20g lemongrass, slightly crushed

300 ml coconut milk

200 ml water

35g shredded coconut, toasted until golden

Nyonya Chili Sauce

10g ginger, roughly chopped

10g galangal, roughly chopped

15g dried chili peppers, soaked, deseeded and sliced

150g onion, roughly chopped

1 cm piece of fresh turmeric, roughly chopped

2 cloves of garlic

1 tablespoon coriander powder

1 tsp fennel powder

1 tsp cumin powder

A little ground wax beans

Seasoning

1-2 tablespoons brown sugar

A pinch of salt

Decorative materials

2 lemongrass leaves, shredded and deep fried

2 turmeric leaves, shredded and deep fried

1 tbsp shredded coconut, toasted

Instructions

1. Place all spice paste ingredients in a food processor and blend into a smooth paste.

2. Heat oil in a wok and sauté cloves, cinnamon sticks, cardamom pods, star anise and turmeric leaves for approx. 1–2 min. Add spice paste and continue sautéing over medium heat for approx. 8–10 min.

3. Add beef cubes to the stir-fried spice paste, stir-fry for 1–2 minutes until beef turns light brown.

4. Add coconut milk, water and lemongrass, simmer until beef is cooked through and tender and the sauce is thick.

5. Add toasted shredded coconut and season with salt and brown sugar.

6. Garnish with shredded lemongrass leaves and toasted coconut shreds and serve with glutinous rice or rice dumplings.

Beef Rendang Tok, Perak Style

Ingredients

400g chilled beef, cut into 2 inch cubes

10 tbsp vegetable oil

2 cloves

2 star anise

2 cardamom pods

5cm cinnamon stick

2 turmeric leaves, julienned

20g lemongrass, lightly crushed

300ml coconut milk

200ml water

35g desiccated coconut, toasted

Spice

10g ginger, roughly chopped

10g galangal, roughly chopped

15g dried chili, soaked, deseeded and sliced

150g onion, roughly chopped

1cm fresh turmeric, roughly chopped

2 cloves garlic

1 tbsp ground coriander

1 tsp ground fennel seed

1 tsp cumin

some grated candlenut

Seasoning

1-2 tbsp brown sugar

salt to taste

Garnishing

2 kaffir lime leaves, fried

2 turmeric leaves, julienned and fried

1 tbsp dry coconut, toasted

Method

1. Blend all Rempah ingredients in a food processor until it forms a smooth paste.

2. Heat up oil in a pot. Toast cloves, cinnamon, cardamom pods, star anise and turmeric leaves for 1–2mins until oil is fragrant. Add blended Rempah and sauté over a medium heat for 8–10mins.

3. Add beef cubes to spice paste and fry for 1–2mins until meat is lightly brown.

4. Add coconut milk, water and lemongrass, cook until beef is tender and the gravy has thickened.

5. Add toasted desiccated coconut, then season with salt and brown sugar to taste.

6. Garnish with shredded kaffir lime leaves and a tablespoon of toasted desiccated coconut. Serve with lemang & ketupat palas.

Recipe provided by Meat & Livestock Australia, promoting healthy Australian farmed beef and lamb, highlighting the nutritional value of red meat.