Beef Rendang

[Ingredients]

• 700-800g boneless beef short ribs, cut into smaller pieces

• Salt and pepper

• 2tbsp coconut oil

• 1 cinnamon stick

• 2 star anise

• 2 bay leaf

• 4 cardamom pods

• 4 cloves

• 200ml coconut cream

• 2tbsp tamarind paste soaked in 100ml water, remove seeds

• 150g desiccated coconut, toasted till brown

• 200ml stock

• 2 lemongrass, outer layers removed, smashed

• 4 kaffir lime leaves, tear into pieces

• 2tbsp gula melaka

• 1/2tsp fish sauce

[Rempah]

• 5 red chillies, deseeded

• 1 inch galangal

• 1 inch ginger, peeled

• 4 cloves garlic, peeled

• 4 shallots, peeled

• 3 lemongrass, outer layers remove, sliced

• 3tbsp shallot or vegetable oil
  

[Steps]

1. Blend rempah ingredients into a smooth paste.

2. In a pot, cook rempah with coconut oil over medium low heat till fragrant.

3. Add in cinnamon, star anise, bay leaves, cardamom pods and cloves, and cook for a few mins.

4. Add in beef, lemongrass and lime leaves, and cook for another 2mins.

5. Add in coconut cream, tamarind and stock, mix well.

6. When it starts to simmer, add in remaining ingredients, mix well. Let simmer for 45mins to 1hr, stirring once every 10mins to prevent the bottom from burning.
   

Adapted from: https://www.instagram.com/p/BwPAA71npzq/?igshid=rvz75lwlde8y