INGREDIENTS :
• 1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
• 4 cups thick coconut milk
• 1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut]
• 2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
• 2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime]
• 3 tbsp vegetable oil
• 2 tsp sugar
• salt and pepper
• 4-5 tbsp chili paste
• 1½-inch fresh ginger, peeled, sliced
• 1-inch galangal [lengkuas in Malay], peeled, sliced
• 1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
• 2 tsp coarse salt
[Items in red are to be ground or blended]
To Prepare :
• Season beef with salt and pepper, marinate for at least 30 mins
• Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste
• In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
• Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
• Add beef and slow boil for 10 mins
• Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
• Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
• Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
• When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
• Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll
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