Rendang Daging
[Beef Dry Curry]
INGREDIENT A
- 35gm Rempah Gulai Cap Bunga Rose
- 25gm Rempah Masak Cap Bunga Rose
- 180gm chili paste
- 10gm kerisik (toasted coconut paste)
INGREDIENT B
(blend finely)
- 150gm shallots
- 30gm garlic
- 20gm ginger
- 20gm galangal
- 5gm turmeric
- 3 pcs candle nut
INGREDIENT C
- 4 big stalks of lemongrass (pounded)
- 8 pcs kaffir lime leaves
- 1-3 pcs turmeric leaves
INGREDIENT D
- 2kg meat (cut into bite-sized pieces)
- 1kg coconut milk
- 2 litres water
- 250ml cooking oil
COOKING INSTRUCTIONS
- Sautee INGREDIENT A, then add INGREDIENT B and stir until fragrant.
- Add the meat, water, and INGREDIENT C. Stir and mix well.
- When it is boiling, add coconut milk and stir gently until the meat is tender.
- Stir the gravy until it becomes quite dry.
- Ready to serve.