Beef Rendang

 I have another rendang recipe on here but this one is even better and more authentic. I do substitute pork if I dont have beef on hand. 

Ingredients:
1 1/2 lbs beef or pork cut into cubes
5 Tbs cooking oil
1 stick cinnamon , about 2 inch length
3 cloves
3 star anise
3 cardamon pods
1 lemongrass, cut into 4 inch length and pounded
1 cup thick coconut milk, coconut cream (I just use a whole can of coconut milk)
1 cup water
2 tsp tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced (I sometimes leave these out when I dont have them on hand)
6 Tbs kerisik, toasted coconut
1 Tbs sugar or palm sugar to taste
salt to taste

Spice paste:

5 shallots
1 inch galangal (I used dried)
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-13 dried chilies, siaked in warm water and seeded

Instructions:

1. Chop the spice paste ingredients and then blend it in a a food processor until fine.

2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamon and stir-fry until aromatic. Add beef or pork and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik, sugar, stirring to blend well with the meat. 

3. Lower the heat to low, cover the lid an simmer for 1 - 2 hours or until the meat is really tender and the gravy had dried up (I like to let it simmer for multiple hours). Add more salt and sugar to taste. Serve immediately with steam rice (l like to use coconut rice).

Notes: To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok or cast iron pan or any pan ;) and stir continuously until they turn golden brown.