Tuesday, June 28, 2011




2  kg  stewing steak
1  tsp  ground  ginger
125  ml  lemon juice
3  tsp  palm  sugar

For rendang paste:
2  brown onion, chopped
6  cloves  garlic
1  tbsp  finely - grated  ginger
6-8  red chillies, seeded and sliced
2  stalks  lemongrass, finely sliced
1  tbsp chopped  galangal
125  ml  water
560  ml  coconut milk
2  tsp  salt
3  tsp  chilli powder
1  tsp  each, cumin, and ground fennel
1  tsp  tamarind  juice


  • Cut steak into 3 cm wide and 6 cm long strips.
  • To prepare rendang paste , blend onion, garlic, ginger, chillies, lemongrass, galangal and water to make a smooth paste.
  • Pour into a saucepan along with the remaining ingredients [ including meat], except sugar and tamarind juice.
  • Bring to a boil, stirring constantly. Reduce heat and add tamarind juice. Simmer uncovered for at least two hours. When the meat is tender and the oil separates from the gravy, add sugar.
  • Cook till gravy is dark brown. Serve hot.

No comments:

Post a Comment