20 g candlenuts
10 g fennel seeds
150 g shallots
30 g garlic cloves
3 cm ginger
3 cm galangal
2 stalks lemon grass (bottom 5 cm only)
150 ml water
80 ml cooking oil
20 g – 25 g chilli powder
500 g boneless beef, cut into small cubes of 2 cm
400 ml water
250 ml coconut cream
5 lemon leaves, torn
2 pieces turmeric leaf, torn
45 ml dark soy sauce
2 tablespoons grated palm sugar
salt to taste
100 g grated coconut, dry roasted till brown and pounded lightly
- Place the first EIGHT ingredients in a blender and blend them till smooth.
- Heat cooking oil in a pot and sauté the blended ingredients until oil separates.
- Add in the rest of the ingredients except the grated coconut.
- Cook on medium heat until beef is tender and turns to dark brown, and liquid is almost evaporated. (If beef is still tough at this stage, add in about 250 ml water and carry on cooking until beef is tender)
- Add in the dry roasted coconut and carry on cooking till the thick gravy sticks to the beef pieces and there is quite a bit of oil in the pot. At this stage you need to stir the beef frequently to prevent burning.
- Remove all the herbs and preferably serve the rendang the next day so that the flavors deepen.
- Serve with rice.