Rendang Daging

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Blend the soaked chiles, shallots, garlic, ginger, galangal, lemongrass, and turmeric into a smooth paste.

Ingredients quick view

2 pounds beef chuck, cut into large cubes

1 can (14 ounces) coconut milk

1 cup water

8 dried red chiles, soaked and drained

8 shallots

4 garlic cloves

2 inches ginger

2 inches galangal

3 lemongrass stalks, tender parts sliced

1 teaspoon ground turmeric

4 makrut lime leaves, finely sliced

1 turmeric leaf, finely sliced

1/2 cup unsweetened grated coconut, toasted and ground into kerisik

1 tablespoon tamarind water

1 tablespoon palm sugar

1 1/2 teaspoons salt

Use a wide pot and reduce patiently; rendang is finished only when the sauce has fried down and coats the meat.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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