Terengganu Mild Beef Rendang
Ingredients
1kg gravy beef - cut into 1/2 inch bite size
2 brown onions - sliced
3 screwpine leaves - washed and knotted
400ml coconut cream in can
200 ml water
2 tamarind slices
1/2 cup kerisik (roasted coconut and grind till fine)
1 tablespoon sugar
1 piece turmeric leaf - julienne
1/2 cup canola oil
salt to taste
B : Spices to saute
2 star anise
3 cardamom
4 cloves
4 cm cinnamon quill
C : Spices to blend
20 dried chillies - split, remove seeds, rinse, soak
200g brown onions - coarsely chopped
4 garlic - chopped
2 cm ginger
2 tablespoon coriander seeds - pan roast and grind
1 teaspoon fennel seeds- pan roast and grind
1 teaspoon cumin- pan roast and grind
20 black pepper- pan roast and grind
- Strained the soaked chillies and discard water.
- Blend all ingredients (C) until smooth.
- Heat oil in wok.
- Saute sliced onion, knotted screwpine leaves and spices (B) until fragrant.
- Add blended chillies mixture.
- Stir and cook till oil split.
- Add gravy beef, add coconut cream, water and tamarind slices.
- Cook on low fire for about 1 hour, stir occasionally until beef pieces are soft and tender.
- Add sugar and kerisik.
- Salt to taste.
- Serve with steam rice.
