Rendang

Ingredients:

• 2 pounds (900g) beef chuck, cut into 2-inch cubes
• 1 can (13.5 oz/400ml) coconut milk
• 1 cup (240ml) water
• 4 kaffir lime leaves, torn
• 2 lemongrass stalks, smashed and cut into 3-inch pieces
• 1 cinnamon stick
• 1 tablespoon (15g) tamarind paste
• 1 tablespoon (15g) palm sugar
• Salt to taste
• 6 tablespoons (90ml) vegetable oil
• 5-6 red chilies, deseeded and chopped
• 5 shallots, chopped
• 4 cloves garlic, chopped
• 1-inch (2.5cm) piece fresh ginger, sliced
• 1-inch (2.5cm) piece fresh galangal, sliced
• 1 teaspoon (2g) ground coriander
• 1 teaspoon (2g) ground cumin
• 1 teaspoon (2g) turmeric powder

Instructions:

1. In a blender, combine red chilies, shallots, garlic, ginger, galangal, ground coriander, ground cumin, and turmeric powder. Blend until a smooth paste forms.
2. Heat vegetable oil in a large pot over medium heat. Add the spice paste and sauté for 2-3 minutes until fragrant.
3. Add beef cubes to the pot and stir to coat them well with the spice paste. Cook for 5 minutes until the beef is lightly browned.
4. Pour in the coconut milk and water. Stir well and bring to a gentle simmer.
5. Add kaffir lime leaves, lemongrass, cinnamon stick, tamarind paste, and palm sugar to the pot. Stir to combine.
6. Reduce the heat to low and cover the pot. Allow the rendang to simmer slowly for about 2-3 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
7. Season with salt to taste, adjusting as needed.
8. Continue cooking uncovered for another 30 minutes, stirring frequently, until the sauce is very thick and dark brown.
9. Remove from heat and discard the cinnamon stick, kaffir lime leaves, and lemongrass before serving.
10. Serve hot with steamed white rice or sticky rice.

Notes:

For the best flavor, use fresh spices and allow the rendang to cook slowly to develop its rich taste. If you prefer a spicier dish, leave some seeds in the chilies. Rendang can be stored in the refrigerator for up to 4 days, and the flavors will continue to improve. It also freezes well for up to 3 months.