Beef Rendang Recipe @ Not Quite Nigella

notquitenigella.com

Jessica Leong

600grams beef chuck steak or gravy beef

1 teaspoon salt

2 teaspoons sugar

1.5 teaspoons tamarind paste

120grams/4ozs desiccated coconut, toasted in a dry pan

subheading: Spice Paste:

2 large onions

3 large jalapeno chillies

14 dried chillies (or fewer if you want it less spicy)

1 thumb sized piece of ginger

2 slices galangal (you can use dried slices - just re hydrate the slices in some hot water for 10 minutes or so)

3 fat cloves of garlic

2 tablespoons of the toasted coconut from above

subheading: The rest of the curry sauce:

1 teaspoon turmeric powder

2 to 3 kaffir lime leaves

2 stalks lemongrass, bruised with the butt of a knife

1 slice galangal (rehydrated again as above)

2.5 tablespoons palm sugar

1 teaspoon salt

½ teaspoon white pepper

4 teaspoons dark soy sauce

1 tablespoon oil

560ml tin of coconut cream (we used Chefs Choice coconut extract which my mother likes because it has a nice thick layer of cream on top)

Directions at notquitenigella.com

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