I love a good rendang! Here is Mr Black’s favourite version… mine 😉
1. Peel a 5cm knob of ginger, 2 brown onions and 6 cloves of garlic and chuck them in the food processor with half a can of coconut milk and red chillies to taste (I used 3 long red chillies).
2. Whizz it up well until quite smooth. (You don’t want big chunks of uncooked onion in your smooth creamy rendang!)
3. Put the contents to a heavy-bottomed pan and use the other half-can of coconut milk to wash out the processor bowl.
4. Add another can of coconut milk, 1 heaped teaspoon each of ground cumin and turmeric, 3 tsp finely chopped lemongrass, 8-9 fresh curry leaves, 1 small (or half) cinnamon stick, 4-5 whole cloves, and a generous splosh of fish sauce (2-3 tbsp).
5. Add 1.5 kg cubed stewing beef, stir and bring to the boil.
6. Reduce heat until a gentle simmer but DO NOT COVER or the coconut milk will curdle. Allow to simmer, stirring occasionally, until sauce has reduced and the oil has begun to separate from the mixture – about 2 hours.
7. Add 2 tsp grated palm sugar and 1/2 cup tamarind water (made with 1 tbsp tamarind pulp in hot water).
8. Stir and turn heat down as low as possible to allow the beef to become soft and tender, another 1-2 hours.
Serve with rice, such as nasi lemak, and some crunchy, salty green beans belacan to cut through the richness of the curry. Yummo!