Rendang daging, Nyonya beef simmered in coconut milk

Ingredients

• 500 g of lean beef, cut into small cubes or strips
• 250 ml of coconut milk
• 350 ml of water
• 1 stalk of lemongrass, peeled and crushed
• One sheet of turmeric
• 1 teaspoon of sugar
• salt and pepper
• 2 cm of ginger, peeled and grated
• 6 shallots
• 3 cloves of garlic
• 4 to 6 dried red chili peppers, soaked

Season the meat with salt and pepper, then let it rest for 30 minutes.

Grind or mix the ginger, shallots, garlic, and chili peppers into a paste.

In a saucepan, combine the coconut milk, spice paste, and sugar, then heat gently until simmering.

Add the meat and simmer for 10 minutes.

Add the lemongrass and chopped turmeric leaves. Reduce the heat and simmer, adding water gradually until the meat is tender and a rich dark brown color – this should take about 1 hour.

When the coconut oil starts to separate from the sauce, remove from the heat. Remove the lemongrass and the turmeric leaf.

Serve with white rice, bread, or pressed rice (ketupat).