Beef rendang

Name: Beef rendang
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4 portions
Ingredients: 2 candlenuts; boiling water; 40 g shredded coconut; ½ cinnamon quill; ¼ tsp cardamom seeds; 1 star anise; 4 whole cloves; 1 - 2 fresh red bird's eye chillies; 70 g fresh long red chillies; 100 g eschalots; 5 garlic cloves; 3 - 4 cm piece fresh ginger; 3 - 4 cm piece fresh galangal; 2 stalks fresh lemongrass; 4 fresh kaffir lime leaves; 1 tbsp peanut oil; 1000 g gravy beef; 270 g coconut milk; 1 pinch salt; 20 - 30 g palm sugar

2.9 116 ratings

Prep. 20 min

Total 1 h 55 min

4 portions

Ingredients

candlenuts (see Tips)
2
boiling water for soaking
shredded coconut toasted to a deep golden brown
40 g
cinnamon quill
½
cardamom seeds
¼ tsp
star anise
1
whole cloves
4
fresh red bird's eye chillies to taste (optional)
1 - 2
fresh long red chillies (approx. 4 chillies), deseeded if preferred, to taste
70 g
eschalots peeled
100 g
garlic cloves
5
piece fresh ginger peeled
3 - 4 cm
piece fresh galangal peeled
3 - 4 cm
fresh lemongrass white part only, cut into pieces
2 stalks
fresh kaffir lime leaves
4
peanut oil
1 tbsp
gravy beef cut into pieces (5-6 cm)
1000 g
coconut milk
270 g
salt to taste
1 pinch
palm sugar to taste
20 - 30 g