Rendang Sapi Padang
Rendang Sapi Padang
This recipe takes a bit of effort as you have to simmer the beef for a while, but the taste at the end is worth the effort!
Taste: Simplicity: Cost:
Recipe by Lotsia Sukhavati Chiu
Tested by Amelia Chan
Ingredients
-
500g fatty beef chunks (e.g., chuck or brisket, cut into 4鈥�5cm pieces for tenderness)
- 1 litre coconut milk
- 2 tumeric leaves (omit if unavailable)
- 4 kaffir lime leave, torn
- 2 stalks lemongrass, lightly bruised (see below)
- 1 teaspoon salt
- Steamed rice to serve
Spice Paste
- 10 shallots, peeled and roughly chopped
- 5 garlic cloves, peeled
- 0-5 red chillies (adjust to spice tolerance)
- 20g fresh ginger, peeled and sliced
- 15g fresh tumeric, peeled and sliced
- 20g galangal, peeled and sliced (omit if unavailable)
Preparation Notes
- Bruising lemongrass - Lightly crush the stalk with the back of a knife until it splits slightly to release aroma
- If turmeric leaves or galangal are unavailable, the recipe can still proceed, but flavour depth may be reduced
Method
- Make the spice paste - Blend the shallots, garlic, chillies (if using), ginger, turmeric, and galangal with a small splash of water until a smooth paste forms.
- Cook the paste - Heat a large pan over medium heat. Add the spice paste, lemongrass, lime leaves, and turmeric leaves. Cook for 8鈥�10 minutes, stirring frequently, until the mixture becomes fragrant and slightly thickened.
- Add beef - Add the beef chunks and stir until all pieces are coated. Cook for 3鈥�5 minutes until the exterior changes colour.
- Add coconut milk - Pour in the coconut milk and bring to a gentle boil. Reduce to low heat.
- Slow simmer - Simmer uncovered for 1.5鈥�2.5 hours, stirring occasionally to prevent sticking. The sauce will gradually thicken, oil should begin to separate from the coconut milk, and the beef should turn dark brown
- Final stage - Continue cooking until the sauce is thick and coats the beef deeply. Season with salt to taste.
- Serve - Serve hot with steamed rice.