Serves: 6-7 pax | Prep Time: 20 Minutes | Cooking Time: 1 Hour

One of the best times I’ve had with my mama was when we were preparing this dish in the kitchen. So much laughter and happy moments while she cracked silly jokes.” Chef Mimi grew up helping his mother counting black peppers to measuring flours. From there, he got his inspiration that drove him to becoming a star chef. Now, he is the Head of Department for Back of the House for Ben’s Kitchen.

You Will Need

  • Fresh chili paste 3 tbsps
  • Bird’s eye chili 10 – 12 nos
  • Fresh tumeric, peeled and sliced 2 inches 
  • Lemondgrass, sliced 10 stalks
  • Galangal, peeled and sliced 1 inch
  • Garlic 5 glove
  • Red onion, sliced 2 nos
  • Ginger, peeled and sliced 1 inch
  • Kaffir lime leaves, shredded 5 pieces 
  • Toasted desiccated coconut/’Kerisik’ 2 tbsps
  • Fresh coconut milk, thick 500ml
  • Salt as needed 
  • Water As needed
  • Tamarind peel/’Asam Gelugor’
  • Round eye beef, cut into ½ inch cubes 1kg
  • Directions

    1. Place bird’s eye chili, fresh turmeric, lemongrass, galangal, garlic, red onion and ginger into a blender and blend until smooth.

    2. Heat a glug of cooking oil in a pot or wok and sauté blended ingredients till golden brown and the oil has risen to the surface. Add in beef cubes and combine well. Let the meat sear for 5 minutes and pour in water just to cover the meat. Do not add too much of water or your rendang will be too watery.

    3. Throw in tamarind peel. Bring to boil, then reduce the heat to simmer until the meat cooks through.

    4. Pour in coconut milk and kaffir lime leaves. Season with salt accordingly and simmer till thickens.

    5. Serve Mom’s Rendang with ketupat or fluffy steamed rice. 

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