Rendang

replacing milk with coconut cream

Rendang

preparation time
20 mins

cook time
35 mins

Serves
4 pax

Ingredients

600gm boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 5cm
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 10cm lengths and pounded
1 Frozen Coconut Cream Bar
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste salt to taste

Spice Paste

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

Instructions

1. Chop the spice paste ingredients and then blend it in a food processor until a fine paste.
2. Heat the cooking oil in a pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
3. Add the beef and the pounded lemongrass and stir for a minute.
4. Add the Frozen Coconut Cream Bar, tamarind juice, water, and simmer on medium heat, stirring until the meat is almost cooked.

products that we used

Wizefood Frozen Coconut Cream Bar. Krim Kelapa Beku. Santan Kelapa Beku (180g x 5bars)

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