• Beef Rendang with Habanero Chili

  • Beef Rendang with Habanero Chili

    ★ Medium • 🕒 20 mins • ♨️ 65 mins • Serves 2

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    Ingredients

    Spice paste:

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    1) 1 inch ginger

    2) 1/4 yellow onion

    3) 1 inch fresh turmeric

    4) 1 inch galangal

    5) 3 cloves garlic

    6) 3 habanero chilis (or less if you want it less spicy) water, as needed

     

    Vegetable oil:

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    1) 250g boneless beef short ribes, cubes

    2) 1 lemongrass, white part only, crushed

    3) 3 cubes of gula melaka

    4) 1 tbsp tomato sauce (optional)

    5) 1 tbsp kerisik

    6) 2 tbsp coconut milk

    7) 1 tbsp oyster sauce

    8) salt, to taste

    9) 1/4 tsp kaffir lime leaves, chopped

    10) 1/4 tsp turmeric leaves, chopped


    Method

    Step 1 of 6

    Blend all the ingredients for the spice paste until fine. Add water as needed to ease blending.

    Step 2 of 6

    Heat oil in a deep pan/wok/shallow pot.

    Step 3 of 6

    Add the spice paste to the hot oil. Fry for 3-5 minutes, or until the oil splits.

    Step 4 of 6

    Add beef and lemongrass, stir in for 1 minute. Then add gula melaka, tomato sauce, kerisik, coconut milk and oyster sauce. Lower the heat, cover with a lid and simmer until meat is very tender, about 1 hour.

    Step 5 of 6

    Lastly, stir in chopped kaffir lime leaves and turmeric leaves, heat for 1 minute. Add salt to taste, if needed.

    Step 6 of 6

    Serve immediately with rice or ketupat.
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