Serves 1
Directions
- 1Cut the beef into pieces.
- 2Toast bunga lawang, kapulaga, cengkeh, nutmeg, cinnamon, and coriander
- 3Grind the toasted spices.
- 4Toast the grated coconut until it changes color to brown.
- 5Grind the toasted coconut together with the spices.
- 6Grind the red onion, garlic, ginger and galangal.
- 7Blend dried chilies that have been soaked in hot water together with chili.
- 8Pour the coconut milk into a wok, then add all the ground spices.
- 9Add the dried chilies, red onion, garlic, ginger, galangal, bay leaves, turmeric leaves, and lemongrass.
- 10Add the spices and sautéed coconut.
- 11Add the beef.
- 12Add the potatoes and salt.
- 13Stir continuously until absorbed and reduced.
- 14Store in a container.
Ingredients
- beef
- 10 bunga lawang
- 20 kapulaga
- 20 cengkeh
- 2 buah pala
- 15 cm kayu manis
- 1 sdm ketumbar
- 500 gr kelapa parut
- 250 gr bawang merah
- 12 siung bawang putih
- 3 jempol jahe
- 2 jempol lengkuas
- 7 cabai kering
- 4 cabai
- 2.5 liter santan
- 4 lembar daun salam
- 1 lembar daun kunyit
- 2 batang sereh
- 200 gr kentang
- 1.5 sdm garam
Equipment
chopping boardknifepanwooden spatulamortarpestleblendercontainer
Tips
- Toast the spices to enhance their aroma.
- Sautéing the coconut until it turns brown is key for a more flavorful rendang.
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