Rendang Pedas Perak (Traditional)
Hidangan tradisional · Malaysian
A rich, spicy, and intensely flavored slow-cooked beef dish from Perak, Malaysia. This traditional version emphasizes the deep caramelization of spices and coconut milk, resulting in a dry rendang with tender beef.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef (chuck or brisket)1 kg
- Thick coconut milk800 ml
- Thin coconut milk400 ml
- Dried chilies20-30
- Shallots200 g
- Garlic10 cloves
- Galangal5 cm
- Lemongrass3 stalks
- Turmeric2 cm
- Ginger2 cm
- Candlenuts5
- Coriander seeds2 tbsp
- Cumin seeds1 tbsp
- Fennel seeds1 tsp
- Star anise2
- Cloves5
- Cardamom pods3
- Kaffir lime leaves5
- Turmeric leaves (optional)2
- Gula Melaka (palm sugar)2 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Soak dried chilies in hot water until softened, then drain.
- 2
Toast coriander seeds, cumin seeds, and fennel seeds in a dry pan until fragrant. Let cool.
- 3
Blend soaked chilies, shallots, garlic, galangal, lemongrass (white parts), turmeric, ginger, toasted seeds, and candlenuts into a smooth paste.
- 4
Cut beef into 1.5-inch cubes.
- 5
Heat a large pot or wok over medium heat. Add the spice paste and cook, stirring, until fragrant and the oil starts to separate.
- 6
Add the beef cubes and stir to coat evenly with the paste. Cook for about 10 minutes until the beef is browned.
- 7
Pour in the thick coconut milk, thin coconut milk, star anise, cloves, cardamom pods, and kaffir lime leaves. Bring to a boil, then reduce heat to low.
- 8
Simmer uncovered, stirring occasionally, for at least 3-4 hours, or until the beef is tender and the sauce has thickened and caramelized into a dark, dry rendang. The oil from the coconut milk should render out.
- 9
Add Gula Melaka and salt to taste. Continue to cook and stir until the rendang is very dry and the beef is coated in the dark, oily spice mixture.
- 10
Serve hot.
