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Easy Beef Rendang

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Easy Beef Rendang

Serves : 4-5
Preparation time : 20 minutes
Cooking time : 2 hours 25 minutes

Ingredients :

1 cup grated coconut
3 medium onions, chopped
4cm fresh ginger, sliced
6 cloves garlic sliced
4 stalks lemon grass, trimmed, sliced
1 tablespoon dried chili flakes
2-3 tablespoons water
1kg beef, trimmed, cut into 3cm cubes
400ml coconut milk
2 cups water, extra
2 teaspoons salt
2 teaspoons sugar
4 kaffir lime leaves, torn
1 tablespoon lemon juice
steamed rice to serve
extra kaffir lime leaves, sliced red chili to garnish

Method :

Place coconut in pan; cook, stirring, over a low fire, until golden brown. Cool for 5 minutes. Set aside.
Process onions, ginger, garlic, lemon grass, chili flakes and water in an electric blender to form a paste.
Combine beef, spice paste, coconut milk, extra water, salt and sugar in a large pan. Bring to boil; then simmer, uncovered, stirring occasionally, for about 2 hours, or until most of the liquid has evaporated.
Add reserved coconut lime leaves and lemon juice. Cook, stirring constantly, over a low fire for a further 20 minutes.
Serve with steamed rice; garnish with extra kaffir lime leaves and sliced red chili.

Malaysian Recipes
Fried Pomfret in Mango Sauce, Spicy Roasted Chicken with Honey, Fried Kailan With Salted Fish, Kerabu Fried Rice, Mixed Tom Yam, Prawn Sambal With Petai, Steamed Sweet and Sour Talapia, Squids With Palm Sugar, Fish Head Curry, Cockle Rendang with Ginger Flower

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