Rendang Sapi Padang

This recipe takes a bit of effort as you have to simmer the beef for a while, but the taste at the end is worth the effort!

Taste: Simplicity: Cost:

Recipe by Lotsia Sukhavati Chiu

Tested by Amelia Chan

Ingredients

500g fatty beef chunks (e.g., chuck or brisket, cut into 4鈥�5cm pieces for tenderness)
1 litre coconut milk
2 tumeric leaves (omit if unavailable)
4 kaffir lime leave, torn
2 stalks lemongrass, lightly bruised (see below)
1 teaspoon salt
Steamed rice to serve

Spice Paste

Preparation Notes

Bruising lemongrass - Lightly crush the stalk with the back of a knife until it splits slightly to release aroma
If turmeric leaves or galangal are unavailable, the recipe can still proceed, but flavour depth may be reduced

Make the spice paste - Blend the shallots, garlic, chillies (if using), ginger, turmeric, and galangal with a small splash of water until a smooth paste forms.
Cook the paste - Heat a large pan over medium heat. Add the spice paste, lemongrass, lime leaves, and turmeric leaves. Cook for 8鈥�10 minutes, stirring frequently, until the mixture becomes fragrant and slightly thickened.
Add beef - Add the beef chunks and stir until all pieces are coated. Cook for 3鈥�5 minutes until the exterior changes colour.
Add coconut milk - Pour in the coconut milk and bring to a gentle boil. Reduce to low heat.
Slow simmer - Simmer uncovered for 1.5鈥�2.5 hours, stirring occasionally to prevent sticking. The sauce will gradually thicken, oil should begin to separate from the coconut milk, and the beef should turn dark brown
Final stage - Continue cooking until the sauce is thick and coats the beef deeply. Season with salt to taste.
Serve - Serve hot with steamed rice.