Raan Thai Recipes

Beef Rendang

This spicy Indonesian/Malay beef dish, in an almost dry coconut sauce, is suitable as a main or side dish.

 Ingredients (Serves 6)

For the paste:

• 8 Shallots
• 2 stalks Lemongrass
• 1 inch Galangal or ginger
• 3 cloves Garlic
• Red Chillies – (15 for full strength to 3 for mild)

For the dish:

• 2 tsp ground Coriander
• 2 tsp ground Fennel
• 2 tsp ground Cumin
• 1 ground Nutmeg
• Vegetable oil - for frying
• 4oz/100g freshly shredded Coconut (or substitute desiccated – flake or coarse)
• 350ml/10floz Coconut milk
• 2lb/800g Beef Steak - cubed
• 4 tsp Palm sugar
• 6 whole Cloves
• 1 stick Cinnamon or Cassia bark
• Salt - to taste

Cooking Instructions

• Grind the paste ingredients in a pestle and mortar or a food processor until they form a paste
• Fry the paste in the oil in a wok for around 2 minutes
• Add the ground spices and continue to fry
• Add the beef and coat it in the paste, continuing to fry until browned
• Add the coconut, coconut milk, palm sugar, cloves and cinnamon
• Simmer for up to an hour until the desired, semi-dry consistency is reached
• Add salt to taste