The BEST REMPAH How to make Rendang Beef -

Ingredients below
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Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Our mix of freshly made rempah and toasted coconut adds a load of flavour to the beef.

What this dish needs is TIME. When you slowly braise the meat until its tender, the result is beef that has absorbed the spices, waiting to be finished off with chopped kaffir lime leaves! We replaced half of the coconut milk with low fat milk for less sinful, yet equally yummy taste! You can also fry the rempah in coconut oil too, instead of regular cooking oil. Or if you can cook this beef rendang in an instant pot or electric pressure cooker!

Ingredients here
1 kg chuck beef (cut into 4 cm cubes)
1 cups grated coconut
2 sticks cinnamon
1 star anise
5 cloves
10 cardamom seeds
1 tsp cumin seeds
25g palm sugar (adjust to taste)
Salt to taste
100 ml coconut milk
100 ml low fat milk
200 ml water
5 kaffir lime leaves chopped finely
200 ml oil

Rempah / spice paste:
15 shallots
30g galangal (blue ginger)
30g ginger
15g turmeric
6 cloves garlic
2 lemongrass (white portion only)
4 tbsp dried chilli paste
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Full recipe: http://www.themeatmen.sg/beef-rendang

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