Rendang

18 ingredients
6 steps

Ingredients

  • 1 teaspoon shrimp paste
  • 1 kg rump steak (beef/chicken/mutton)
  • 1 stalk lemongrass
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon soya sauce
  • 3 stalks lemongrass, sliced thinly
  • 120 g grated coconut, fried and pounded
  • 4 slices galangal
  • 5 candlenuts, ground
  • 2 tablespoons curry powder, blended with 2 tbsps water
  • 30 dried chilies
  • 120 g shallots
  • 4 red chilies
  • 1 clove garlic
  • 2 cm ginger
  • 12 cup thick coconut milk, extracted from 1/2 grated coconut
  • 8 tablespoons oil

Directions

  1. 1
    Heat oil and fry ground ingredients and curry powder until fragrant.
  2. 2
    Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and steak.
  3. 3
    Add in also the fried grated coconut and lemon grass.
  4. 4
    Stir fry for 10 minutes.
  5. 5
    Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
  6. 6
    Increase heat to reduce gravy until it is thick and oily.

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