Beef rendang curry, Malaysian style. Packed with herbs and spices like lemongrass, kefir lime leaves, cinnamon and cardamom.. just to name a few. A traditional dish that goes great with rice, glutinous rice or even bread.
3tablespoonsqueezed tamarind juice, or use lemon/lime juice accordingly
1tablespoonroasted coconut paste (kerisik)
5kefir lime leaves
7ozcoconut milk(200 ml)
To a blender, add in red onion, ginger, galangal, garlic cloves, lemongrass, candle nuts and water. Blend to a fine paste and set aside.
In a pot, heat some olive oil and brown the meat (seasoned with some salt). This is to seal the flavour. Transfer to a bowl and set aside.
Add a bit more oil to the pot. Add in cinnamon stick, cardamom, star anise, cloves and cook until they release their fragrances. Add in previously blended paste, curry powder, chili powder and turmeric powder. Mix everything together. Add in water, give it a good stir and cook on low heat for 15-20 minutes until it thickens. Stir now and then.
Add in browned meat together with its juice. Stir and coat the meat well with the sauce. Add in water, salt and give it a good mix. Bring to a simmer and cook with lid on for 1 hour and 20 minutes or until the meat is very tender and the sauce thickens. Stir now and then.
Add in brown sugar, tamarind juice, roasted coconut paste, kefir lime leaves, coconut milk and mix well. Using medium heat, cook for another 15 minutes until the sauce thickens and the oil separates from the sauce. It's ready to serve.
Add the 2 ½ cup water accordingly. You can start with 1 cup and keep adding as you cook the beef and check for its tenderness.
Slow cooking the meat in the aromatic herbs is what's giving this dish a very deep flavourful taste.