1For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later).
2For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later).
3For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later).
4Blend the aromatics and vegetables in a food processor with a little water until smooth.
5Blend the aromatics and vegetables in a food processor with a little water until smooth.
6Blend the aromatics and vegetables in a food processor with a little water until smooth.
7In a large pot, heat 3 tbsp oil over medium-high heat.
8In a large pot, heat 3 tbsp oil over medium-high heat.
9In a large pot, heat 3 tbsp oil over medium-high heat.
10Add 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.
11Add 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.
12Add 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.
13Remove any excess liquid as the beef cooks.
14Remove any excess liquid as the beef cooks.
15Remove any excess liquid as the beef cooks.
16Clean the pot.
17Clean the pot.
18Clean the pot.
19Heat 2 tbsp oil and add the remaining lemongrass stalks.
20Heat 2 tbsp oil and add the remaining lemongrass stalks.
21Heat 2 tbsp oil and add the remaining lemongrass stalks.
22Add the rempah and fry until darkened, fragrant, and the oil begins to separate.
23Add the rempah and fry until darkened, fragrant, and the oil begins to separate.
24Add the rempah and fry until darkened, fragrant, and the oil begins to separate.
25Add a large ladle of chilli oil.
26Add a large ladle of chilli oil.
27Add a large ladle of chilli oil.
28Add the spices.
29Add the spices.
30Add the spices.
31Return the beef to the pot.
32Return the beef to the pot.
33Return the beef to the pot.
34Pour in the coconut milk.
35Pour in the coconut milk.
36Pour in the coconut milk.
37Stir to combine.
38Stir to combine.
39Stir to combine.
40Add the tamarind paste, salt, sugar, and MSG.
41Add the tamarind paste, salt, sugar, and MSG.
42Add the tamarind paste, salt, sugar, and MSG.
43Pour in water until the beef is just covered.
44Pour in water until the beef is just covered.
45Pour in water until the beef is just covered.
46Mix well until everything is evenly distributed.
47Mix well until everything is evenly distributed.
48Mix well until everything is evenly distributed.
49Cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.
50Cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.
51Cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.
52Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.
53Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.
54Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.
55Once the rendang is cooked, add the toasted coconut.
56Once the rendang is cooked, add the toasted coconut.
57Once the rendang is cooked, add the toasted coconut.
58Mix well and serve with freshly steamed coconut rice.
59Mix well and serve with freshly steamed coconut rice.
60Mix well and serve with freshly steamed coconut rice.
Ingredients
red onions
red onions
red onions
50 g ginger
50 g ginger
50 g ginger
80 g galangal
80 g galangal
80 g galangal
8 g lime leaves
8 g lime leaves
8 g lime leaves
110 g lemongrass
110 g lemongrass
110 g lemongrass
100 g red chili
100 g red chili
100 g red chili
garlic
garlic
garlic
30 g turmeric
30 g turmeric
30 g turmeric
20 g pandan
20 g pandan
20 g pandan
10 green cardamom
10 green cardamom
10 green cardamom
2 tsp coriander seeds
2 tsp coriander seeds
2 tsp coriander seeds
8 star anise
8 star anise
8 star anise
8 cloves
8 cloves
8 cloves
16 g cinnamon sticks
16 g cinnamon sticks
16 g cinnamon sticks
1 kg beef short rib/shin
1 kg beef short rib/shin
1 kg beef short rib/shin
1 Ladle Mama Yu's Original Chili Oil
1 Ladle Mama Yu's Original Chili Oil
1 Ladle Mama Yu's Original Chili Oil
400 ml coconut milk
400 ml coconut milk
400 ml coconut milk
70 g tamarind paste
70 g tamarind paste
70 g tamarind paste
1 tbsp sea salt
1 tbsp sea salt
1 tbsp sea salt
0.5 tbsp MSG
0.5 tbsp MSG
0.5 tbsp MSG
40 g gula melaka
40 g gula melaka
40 g gula melaka
1 pandan leaf, tied in a knot
1 pandan leaf, tied in a knot
1 pandan leaf, tied in a knot
250 g shredded coconut
250 g shredded coconut
250 g shredded coconut
3 tbsp oil
3 tbsp oil
3 tbsp oil
4 g kareef lime leaves, to garnish
4 g kareef lime leaves, to garnish
4 g kareef lime leaves, to garnish
5 g red chillies, to garnish
5 g red chillies, 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.