Directions
- 1For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later).
- 2Blend the aromatics and vegetables in a food processor with a little water until smooth.
- 3In a large pot, heat 3 tbsp oil over medium-high heat.
- 4Add the beef shin, which has already been rinsed and soaked in vinegar and water, and fry until lightly browned and slightly caramelised on all sides.
- 5Remove any excess liquid as the beef cooks.
- 6Clean the pot.
- 7Heat 2 tbsp oil and add the remaining lemongrass stalks.
- 8Add the rempah and fry until darkened, fragrant, and the oil begins to separate.
- 9Add a large ladle of chilli oil.
- 10Add the spices.
- 11Return the beef to the pot.
- 12Pour in the coconut milk.
- 13Stir to combine.
- 14Add the tamarind paste, salt, sugar, and MSG.
- 15Pour in water until the beef is just covered.
- 16Mix well until everything is evenly distributed.
- 17Cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.
- 18Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.
- 19Once the rendang is cooked, add the toasted coconut.
- 20Mix well and serve with freshly steamed coconut rice.
Ingredients
- red onions
- 50 g ginger
- 80 g galangal
- 8 g lime leaves
- 110 g lemongrass
- 100 g red chili
- garlic
- 30 g turmeric
- 20 g pandan
- 10 green cardamom
- 2 tsp coriander seeds
- 8 star anise
- 8 cloves
- 16 g cinnamon sticks
- 1 kg beef short rib/shin
- 1 Ladle Mama Yu's Original Chili Oil
- 400 ml coconut milk
- 70 g tamarind paste
- 1 tbsp sea salt
- 0.5 tbsp MSG
- 40 g gula melaka
- 1 pandan leaf, tied in a knot
- 250 g shredded coconut
- 3 tbsp oil
- 4 g kareef lime leaves, to garnish
- 5 g red chillies, to garnish
Equipment
blenderfood processorlarge pot
Tips
- Soak beef in vinegar and water to remove impurities while keeping flavor and nutrients.
- The rendang is ready when the oil separates and the meat falls apart.
- Serve with freshly steamed coconut rice.
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