PART 1: RENDANG PASTE
Makes approximately 1kg of curry paste
15 GR CHILLI FLAKES
10 GR GROUND CARDAMON
10 GR GROUND CUMIN SEEDS
20 GR GROUND CINNAMON
500 GR ONIONS – SLICED
300 GR CHILLI – SLICED
60 GR GALANGAL FINELY CHOPPED
30 GR TURMERIC – ROUGHLY CHOPPED
160 GR GARLIC – ROUGHLY CHOPPED
120 GR GINGER – SLICED
240 GR LEMONGRASS – FINELY SLICED
500 ML VEGETABLE OIL
Over a high heat, heat the vegetable oil and curry paste ingredients in a thick bottomed sauce pan ensuring everything is coated in the oil and fry until fragrant.
Turn down to a medium heat and add the spice mix.
Let the ingredients cook out over a gentle heat, making sure to stir occasionally so it doesn’t burn or get caught on the pan.
Cook for a minimum of 1 hour or until the oil has separated from the paste and all the ingredients have softened.
Leave to cool, before blending into a smooth paste.
PART 2: BEEF RENDANG
1 KG WAGYU SHIN OR BEEF CHEEK CUT INTO 3 x 3 CM CHUNKS
BRAISING STOCK (SHOULD YIELD ROUGHLY 1 LTR AFTER BRAISE IS DONE)
1 LTR COCONUT CREAM
600 ML WATER
100 ML FISH SAUCE
2 STALKS LEMONGRASS BRUISED OR SMASHED
100 GR PALM SUGAR
Season beef with salt and pepper, before searing off in oil in a hot pan
In your pressure cooker add beef along with the braising stock ingredients. Cook for 2.5 hours on the slow cooker setting.
Next, remove the beef from the pot strain the braising stock to use for the curry sauce.
500 GR COOKED CURRY PASTE
1 LTR BRAISING LIQUID
FISH SAUCE TO TASTE
Combine the braising liquid with the cooked curry paste in a sauce pan and gently bring to a simmer , give it a whisk every couple of minutes to ensure a smooth curry sauce.
Add beef to the curry and bring simmer for 10 minutes.
Garnish with kaffir lime leaves, coconut cream, Thai basil and chilli.
Enjoy with rice, roti or whatever you have laying around to soak up all that saucy goodness.