Beef rendang - rendang daging

Ingredients

• 1 kg beef
• 1 package pure creamed coconut
• 2 cans young coconut water
• 1 L UHT pure coconut milk
• 4 asam kandis
• salt as desired
• 1 turmeric leaf , chopped
• 2 kaffir lime leaves, discard the midrib leaves and
• chopped
• 2 kaffir lime leaves
• 2 lemongrasses, cut 3 cm long of the top parts and bruise the rest

Other Spices:

• 100 g long red cayennne pepper
• bird eyes chilies, as desired
• 10 shallots
• 6 cloves garlic
• 3 cm long galangal
• 4 cm long gingger
• 2 top parts of lemongrass that are cut into 3 cm - long pangkal serai
• 3 kaffir lime leaves, midrib
• 1 tbsp coriander seed, toasted
• 1 tsp cumin, toasted
• 1 tsp whitepeppercorn, toasted
• 4 small star anises

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Preparation

• Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
• Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves.
• Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
• Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
  
• Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
• Reduce to low heat and stir once a while. When the liquid absorbs, it's time to add the frequency of stirring, so the mixture is not going to be scorched.
• Savory aroma starts to come out. Keep stirring until darken and dry.

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