Beef rendang - rendang daging

Name: Beef rendang - rendang daging
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 1 kg beef; 1 package pure creamed coconut; 2 cans young coconut water; 1 L UHT pure coconut milk; 4 asam kandis; salt as desired; 1 turmeric leaf , chopped; 2 kaffir lime leaves, discard the midrib leaves and; chopped; 2 kaffir lime leaves; 2 lemongrasses, cut 3 cm long of the top parts and bruise the rest; 100 g long red cayennne pepper; bird eyes chilies, as desired; 10 shallots; 6 cloves garlic; 3 cm long galangal; 4 cm long gingger; 2 top parts of lemongrass that are cut into 3 cm - long pangkal serai; 3 kaffir lime leaves, midrib; 1 tbsp coriander seed, toasted; 1 tsp cumin, toasted; 1 tsp whitepeppercorn, toasted; 4 small star anises

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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves.
Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
Reduce to low heat and stir once a while. When the liquid absorbs, it's time to add the frequency of stirring, so the mixture is not going to be scorched.
Savory aroma starts to come out. Keep stirring until darken and dry.