Ingredients
- 1 pound of round top or stew meat, cut into 2" cubes
- 1 cinnamon stick
- 2 cloves
- 2 star anise
- 2 cardamon pods (optional)
- 5 kaffir leaves, thinly sliced
- 1 can of coconut milk (about 400 ml)
- 1 cup of water
- 1 tbsp of brown sugar
- Salt to taste
Rendang Paste: Blend the following ingredients until smooth:
- 10 shallots or 1 small brown onion
- 5 cloves of garlic
- 1 thumb-size (about 2") galangal
- 1 thumb-size (about 2")ginger
- 3 stalks of lemon grass (use only bottom white part)
- 10 to 12
dried chili pods (soaked in warm water and then seeded) or 1 to 2 tbsps (if you like it spicy) of
chili flakes
Directions
- Heat oil in a stew pot and add blended paste, cinnamon, cloves, cardamom and fry until fragrant.
- Add beef, sugar and salt and stir-fry until meat is evenly coated with paste.
- Add coconut milk and 1 cup of water and bring it to a boil.
- Lower heat and allow to simmer until meat is fairly dry and tender (about 1 to 1 and half hours). Stir occasionally.
- Season with extra salt and sugar if needed.
- Add sliced kaffir leaves for a fresh citrusy flavor.
- Dish out and serve.
