Ingredients
- 1 kg beef stew meat, diced
- 600 ml coconut milk
- 5 shallots
- 5 garlic cloves
- 1 piece ginger
- 1 piece galangal
- 3 dried red chilies
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 teaspoon turmeric
- 1 tablespoon palm sugar
- 2 tablespoons oil
Step-by-step
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- Put the shallots, garlic, ginger, galangal and chilies in the mixing bowl. Blend 15 sec/speed 8 into a paste.
- Add the oil and sauté the paste 5 min/120°C/speed 1.
- Add the beef and sear 5 min/Varoma/reverse/spoon speed.
- Add the coconut milk, lemongrass, lime leaves, turmeric and sugar.
- Cook 120 min/100°C/reverse/spoon speed without the measuring cup so it reduces and the sauce turns dark and thick.
- Adjust the salt and serve once the meat is very tender and almost dry.
Tips
- Authentic rendang is cooked until the sauce nearly disappears and the spices caramelize.
- If it reduces too fast, lower the temperature and extend the time.
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