There are so many versions of rendang and mine is kind of a shortened or easier version. I have used curry powder whereas purists may want to use star anise, cumin, coriander, etc. But for me, even with this easier version, it still tastes just as good. Oh yes, if you are worried about cholesterol from the coconut milk, you can even use light evaporated milk and it tastes just as good as the coconut milk version!
(Spice paste - rempah)
1 big onion
1 inch galangal
1 inch ginger
3 cloves garlic
3 stalks lemon grass (white part only)
10 dried chillies (soaked)
700 gms stewing beef cut into cubes
2 stalks lemongrass - white part only (bash the thick part with cleaver or mortar)
400 ml coconut milk or
1 - 2 tbsp curry powder *
3 kaffir lime leaves (cut into small strips)
3 tbsp dessicated coconut (dry fried to light brown)
1 tsp sugar
1. Combine all the spice paste ingredients and blend into a fine paste. Set aside
2. Heat a saucepan till hot and add oil, then add the blended paste ingredients and fry for a few minutes until
fragrant. Add curry powder and mix well and then add the cubed beef and fry till beef is browned.
3. Add coconut milk or evaporated milk and bring to the boil. Add bashed lemongrass. Once mixture has come to the boil, cover with lid and simmer for about half and hour.
4. After half an hour, add in the fried coconut, sliced kaffir lime leaves, seasoning and cover again and simmer till beef is tender.
5. Once beef is almost ready, if gravy has not thickened, remove lid and simmer till gravy is thickened.