Originated from Indonesia, rendang (curry) had crawled to its neighboring countries like Malaysia and Philippines. It has produced variations with the use of a particular meat like chicken, pork, mutton or beef.
For a Malaysian choice of flavor, I made this beef rendang dish with spicier stint of chillies that will definitely gave you a drive to indulge this recipe.
beef chuck steak 300g, lean, 2cm cubed
1pc medium onions, roughly chopped
1tsp garlic, crushed
1 1/4 cups coconut milk
half tsp coriander, ground
a pinch fennel ground
half tsp cumin, ground
a pinch of cloves, ground
2pcs red chillies, chopped
1 stem lemon grass, white part only
half tsp lemon juice
half tsp sugar, grated, soft brown
salt, to taste
In a blender, process onion and garlic. Add water intermittently until smooth.
Put coco milk in a pan. Bring to boil then reduce to medium heat. Stir once in a while until milk is half reduced and oil has come out. Avoid browning of milk. Add coriander, fennel, cumin, and cloves. Distribute evenly for 1 min. Place meat and cook for about 4 minutes or until it changes color. Add in the processed mixture, chilli, lemon grass, and sugar. Set over moderate heat for 1 1/2 hours or until the mixture is reduced and quite thick. Stir often to avoid browning/burning at the base of pan.
Cook until oil comes out again, or color and flavor is evident. Season. When curry is brown and a bit dry, do the plating and serve.