Daging Masak Merah Pedas Gila (Spicy Beef Rendang Twist)

Bahan

• Beef brisket or shank, cubed1 kg
• Shallots, sliced1 cup
• Garlic, minced6 cloves
• Ginger, grated1.5 inch piece
• Galangal, grated1 inch piece
• Dried chilies, soaked and blended25-30
• Turmeric powder1 tbsp
• Coriander powder2 tbsp
• Cumin powder1 tbsp
• Lemongrass, bruised3 stalks
• Kaffir lime leaves5-6
• Candlenuts, ground (or macadamia nuts)4
• Thick coconut milk400 ml
• Toasted shredded coconut1/2 cup
• Tamarind paste, diluted2 tbsp
• Sugar (palm sugar preferred)2 tbsp
• Saltto taste
• Black pepperto taste
• Vegetable oil4 tbsp
• Water1/2 cup
• Fresh turmeric leaf, slivered (optional garnish)1

Langkah

1. 1

   Heat oil in a heavy-bottomed pot or wok over medium heat. Sauté sliced shallots until softened and lightly browned.

2. 2

   Add minced garlic, grated ginger, and grated galangal. Sauté for 2 minutes until fragrant.

3. 3

   Add the blended dried chilies, turmeric powder, coriander powder, and cumin powder. Cook for 5 minutes, stirring constantly, until the spices are fragrant and the oil separates.

4. 4

   Stir in the ground candlenuts and cook for another 2 minutes.

5. 5

   Add the cubed beef and stir-fry until it changes color on all sides.

6. 6

   Pour in the thick coconut milk, diluted tamarind paste, sugar, salt, and black pepper. Add the bruised lemongrass and kaffir lime leaves.

7. 7

   Add the toasted shredded coconut and 1/2 cup of water. Bring to a simmer.

8. 8

   Reduce heat to low, cover, and cook for 3-4 hours, stirring frequently, until the beef is very tender and the sauce has reduced to a thick, dry paste coating the meat. Add a little more water if it becomes too dry before the beef is cooked.

9. 9

   Adjust seasoning with salt and sugar. Remove lemongrass and kaffir lime leaves before serving.

10. 10

    Serve hot, garnished with slivered fresh turmeric leaf if available.