Beef Rendang

Original Recipe by Amy Beh

700g beef, cut into 4cm cubes

550ml thick coconut milk

400ml water

1 turmeric leaf, shredded and knotted

1 piece dried tamarind skin (asam keping)

2-3 kaffir lime leaves

2 stalks lemongrass, crushed

6 shallots, sliced

3 cloves garlic, sliced

4 tbsp white grated coconut, fried for kerisik

3-4 tbsp oil

Ground spice ingredients

15 dried chillies, soaked

5 fresh red chillies

3 slices galangal

3cm ginger

1cm fresh turmeric

1 tsp ground fennel

1 tsp ground black pepper

2½ tbsp ground coriander

Salt to taste

Season beef with ground spice ingredients for 10-15 minutes.

Heat oil in a heavy-based saucepot and fry shallots and garlic until fragrant and soft. Add lemongrass and marinated beef. Fry for 2-3 minutes. Add water and kerisik, and cook over medium low heat for 30-40 minutes.

Put in turmeric leaf, tamarind skin and kaffir lime leaves. Pour in coconut milk and simmer over low heat. Stir occasionally so that the mixture does not stick to the pan. Add salt to taste and cook until beef is ten der and rendang is thick.