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MAMA’S RENDANG BY CHEF MIMI

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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.

Yields1 Serving
 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
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.

Ingredients

 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.

MAMA’S RENDANG BY CHEF MIMI

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