Tuesday, June 24, 2008

Beef Rendang (Dendeng)


Ingredients :
500g beef, cut into chunks across the grain
3/4 cup oil
3 stalks lemon grass, bruised
2 1/2cm galangal (lengkuas), bruisedGround:
20g dried chillies (soaked) or 4 tbsp ground chilli paste
20g shallots
1/2 tbsp belacan granules
1 cup beef stockSeasoning:
1 tbsp vinegar or 1 tbsp lime juice
4 tbsp sugar
1/2 tbsp salt
A few drops thick black soy sauce for colour

How to cook :

Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain.


Heat oil and stir-fry the beef slices.


Dish out and drain well.Reheat wok with 3 tbsp oil and fry galingale and lemon grass.


Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well.


Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.Serve with white rice or bread or roti jala.

Note :

If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

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