Meat Rendang.

You can have Meat Rendang using 24 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Meat Rendang

1. Prepare of A. 1.8 kg Meat – sliced or cubed.
2. Prepare of B. Toasted Coconut Paste @ Kerisik.
3. Prepare 2 C (175 g) of fine desiccated coconut.
4. You need of C. Blended Paste.
5. Prepare 1 of large brown onion.
6. It’s 1/2 of large red onion.
7. You need 6 of garlic.
8. It’s 1/2 C of sliced lemon grass (use white part).
9. You need 1/4 C of candlenuts.
10. Prepare 4 inches of galangal – sliced.
11. You need 2 inches of ginger – sliced.
12. It’s of D. Other spices.
13. You need 3 tbsp of chili paste.
14. It’s 2 tsp of turmeric powder.
15. You need 2 tsp of cumin powder.
16. You need 2 tsp of fennel powder.
17. It’s 1 tbsp of coriander powder.
18. Prepare 1 of small piece/slice of tamarind peel.
19. Prepare of E. Seasoning.
20. Prepare 1 Can of Coconut Cream (Ayam Brand).
21. You need 1-2 tbsp of sugar.
22. Prepare 2 tsp of chicken seasoning powder (we use Knorr).
23. Prepare to taste of Salt.
24. You need 3-4 tbsp of thinly sliced young turmeric leaves.

Meat Rendang instructions

1. A – Slice or cube meat and wash in hot water for few minutes. Keep aside. B – Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste..
2. Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside..
3. Cooking the rendang – in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes..
4. Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice..