Combine shallots, garlic, ginger, 1-inch piece of galangal, 4 stalks of lemongrass (white part only, sliced), red chilies, bird's eye chilies, toasted candlenuts, soaked dried chilies, turmeric powder, coriander powder, cumin powder, and fennel powder in a blender or food processor. Blend until a fine paste is formed.
Thinly slice turmeric leaves. Tear kaffir lime leaves. Bruise the remaining 3 stalks of lemongrass and the 2-inch piece of galangal.
Heat cooking oil in a large pot or wok over medium heat. Add the prepared spice paste and sauté for about 10-15 minutes, stirring frequently, until very fragrant and the oil separates from the paste.
Add the bruised lemongrass, bruised galangal, kaffir lime leaves, and turmeric leaves to the pot. Stir for 1 minute until fragrant. Then add the beef chuck and stir until all sides are lightly browned.
Pour in coconut milk. Add palm sugar and salt. Bring the mixture to a gentle simmer, stirring occasionally to prevent the coconut milk from curdling.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 1.5 hours, stirring every 15-20 minutes, until the beef is tender and the sauce has significantly reduced.
Remove the lid. Add tamarind paste and kerisik. Continue cooking uncovered over medium-low heat, stirring frequently, for another 1 to 1.5 hours, or until the sauce is very thick, almost dry, and clinging to the beef, and the oil has separated. The beef should be very tender.
Taste and adjust seasoning if necessary. Serve the Rendang hot with steamed rice or ketupat.
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