Beef Rendang

🔥 Prep

• Trim and cut the 500g beef into 3‑cm cubes.
• Measure out 400ml coconut milk and shake the can before opening.
• Bruise the 2 pcs lemongrass by smashing with the back of a knife, then cut into 5‑cm lengths.
• Peel and finely mince the 20g galangal.
• Peel and grate the 10g turmeric (or chop finely).
• Scoop out 50g chilli paste into a small bowl.
• Toast the 50g shredded coconut in a dry pan over medium heat until lightly golden, then set aside.

🔥 Cook

• 1. Heat 2 tbsp oil in a heavy‑bottomed pot over medium heat and add the bruised lemongrass, minced galangal, and grated turmeric; sauté for 3 minutes until fragrant.
• 2. Stir in the 50g chilli paste and cook for 2 minutes, allowing the paste to darken slightly.
• 3. Add the 500g beef cubes to the pot, searing them on medium‑high heat for 5‑7 minutes until all sides are browned.
• 4. Pour in the 400ml coconut milk, bring to a gentle boil over medium heat, then reduce to low.
• 5. Simmer the mixture, uncovered, stirring occasionally, for 2 hours or until the liquid has reduced and the beef is tender.
• 6. After the first hour, add the toasted 50g shredded coconut and continue to simmer for another 1 hour, allowing the sauce to thicken and coat the meat.
• 7. Taste and adjust seasoning with salt if needed; if the sauce is too thin, increase to medium‑low heat and reduce for an additional 10‑15 minutes.
• 8. Once the rendang reaches a deep, dark brown color and the oil separates, remove from heat and let it rest for 5 minutes before serving.

🔥 Serve

• Spoon the beef rendang into a shallow serving bowl, garnish with a sprinkle of extra toasted shredded coconut and thinly sliced red chilli.
• Serve hot with steamed jasmine rice or coconut rice alongside.
• Accompany with a simple cucumber‑lime salad or acar (pickled vegetables) for a refreshing contrast.