Beef Rendang (Spicy Beef Stew With Coconut)

Ingredients:

(A):

2 tbsp Oil

1 cinnamon stick

3 cloves garlic, lightly smash

3 star anise

3 cardamom pods (optional)
(B):

1 kg beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size

1 lemongrass, lightly smash it

4 tbsp BABA’S meat curry powder

water
Seasoning:

1 tsp salt

1 tsp light soy sauce

1 tsp sugar / palm sugar to taste

2 kafir lime leaves

200ml fresh coconut milk or Kara Coconut Cream

50g toasted desiccated coconut
Method:

In another clean non stick pan, put in the desiccated coconut, using low heat and fry till the coconut golden brown. Set aside


Heat oil in a non stick wok, put in A and fry till aromatics


Add the beef and fry till color changed


Add the lemongrass, curry powder, seasoning and enough water (about 900ml) to cover the meat and bring to a boil


When boiled, reduced heat, cover and simmer until the meat is cooked (about 1 hour), give a little stir every now and then


Add kafir lime leaves coconut milk, 50ml water and toasted desiccated coconut and mix well and brings to a boil


Reduce heat and simmer until meat is tender and red oil appears and gravy is reduced


Serve with hot rice.

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