Beef Rendang aka Rendang Daging Hari Raya

Ingredients:

1kg beef (lembu) ~ cut cube, 

1 cup cooking oil

2 cups thin coconut milk

1 bowl of thick coconut milk

1 tamarind slice

2-3 tbsp toasted coconut paste aka terisik

1-2 sheets turmeric leaf ~ sliced thinly

2-3 pcs kaffir lime leaf ~ tear

3 small palm sugar

Salt to taste

Blend: 7-8 shallots 5 cloves garlic 3 inches ginger 2 inches of fresh turmeric 2 inches galangal 3 lemongrass 15-20 dried red chili some water Toasted: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weight.

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the blended ingredients. Saute the mixture until the mixture turns dark red in texture. (Depend on the number of the chili)
2. Next, add the beef and toasted spices. Stir to mix the mixture and then add the thin coconut milk and continue to stir. Cover and let the beef cook over medium-low until the gravy thickens. (Note: Keep stirring in between the process for the beef tender)
3. Then add thick coconut, and tamarind slice, and let it cook until the gravy thickens again over medium-low heat.
4. Then add toasted coconut paste (kerisik), turmeric leaf, kaffir lime leaf, palm sugar, and salt to taste. Continue to stir till the beef is soft and tender. (Note: Add more water if want to have some gravy). Enjoy