Beef Rendang

Cooking Beef Rendang was beyond what I could do before I bought my Thermomix as it entails making your own rempah which is time consuming and messy.  Now with Thermomix it is such a breeze.  I want to share this recipe with all my friends and people who are interested.  This recipe can be cooked with chicken, mutton, beef or pork.

 

Ingredients (for rempah*):

8 pips garlic
5 stks lemon grass
6 candle nuts (buah keras) 
15 shallots

1 tsp cumin seed
1 tsp fennel seed
15 pcs dry chillies
25 g ginger
25 g galangal (blue ginger)
25 g tumeric or 5g tumeric powder
100 g oil
1 tsp salt

 

*Extra rempah can be prepared, frozen, and then used for future cooking.

Ingredients (for beef):

800 g beef cut at bite size

250 g coconut milk

3 tbsp brown sugar

1 tsp salt

1 bowl fried coconut (200g fresh grated coconut – fry in pan without oil until brown)

Method:

	Cover	Time	Temp (°C)	Speed
1)  Roast cumin seeds and fennel seeds	No	3min 30sec	V	1
2)  Grind dry chillies, lemon grass, shallots, garlic, ginger, galangal, candle nuts and turmeric (in between, stop 2 or 3 times to scrape down for more even grinding)	Yes	2min	-	10
3)  Add 100g oil and 1 tsp salt to cook paste	Simmering basket	25~30min	V	1
4)  Add beef, coconut milk, 3 tbsp brown sugar and 1 tsp salt Add fried coconut in last 10 mins	Simmering basket	50mins	V (dry) 100 (gravy)	Stir Reverse