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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Quick And Easy Beef Rendang

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Ingredients:
500g beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size
1 tbsp Oil
1 lemongrass, lightly smash it (optional)
1 packet of Brahim’s Rendang Sauce (180g)
250ml water
100ml fresh coconut milk or Kara Coconut Cream
3 tbsp toasted desiccated coconut

Method:
Heat oil in a non stick pot, put in the beef and lemongrass and fry till color changed
Add the rendang sauce and water and boil to boil
When boiled, reduced heat and simmer until the meat is tender (about 1 hour)
Add coconut milk and desiccated coconut and simmer until sauce is reduced
Serve hot with rice