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Sunday, June 8, 2008

Rendang Basah

Ahh...the all time classic. Spicy Beef. Best accompanied with rice, ketupat or even bread.


1 kg of lean beef,cut into chunks
4 cups thick coconut cream
2 cups water
2 stalks lemongrass, bruised
1 and 1/2 cup of ready-mix rendang paste

*to be grounded*
4 onions
6 cloves of garlic
2 tbsp of ginger
2 inches of galanggal
3 tbsp of chilli paste
4 bird's eye chillies
2 inches of fresh tumeric
2 tbsp of pan roasted dessicated coconut (or ask for kerisik at asian markets)

1/4 cup dark brown sugar
salt to taste
6 kaffir lime leaves
2 pcs of fresh tumeric leaves


Dump everything into a big wok or pot. Seriously. Cook on medium heat slowly, stirring at times till meat is tender and gravy is reduced to a thick consistency.Adjust your salt and sugar. Point to note. Be PATIENT. The reward is valuable.hehe

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