Sunday
Rendang Padang
West Sumatra's slow-dried beef curry — coconut milk cooked down over hours until it turns to dark, spiced caramel around the meat.
My absolute favourite. Do not stop cooking when it looks like a curry — keep going until it is dry, dark and glossy. Serve hot with rice.
Method
- 01
Blitz the chillies, shallots, garlic, ginger, galangal, one lemongrass stalk, coriander and turmeric into a smooth paste.
- 02
Bring the coconut milk, paste, bruised lemongrass, lime leaves and turmeric leaves to a simmer in a wide heavy pot.
- 03
Add the beef, palm sugar and salt. Simmer uncovered, stirring every 20 minutes, for 2½ hours — the sauce will slowly reduce and darken.
- 04
When the liquid has mostly gone, stir in the kerisik and turn the heat to low.
- 05
Keep stirring for the last 30–45 minutes as the oil separates and the paste fries onto the meat. It should go from red to deep mahogany brown.
- 06
It is ready when the meat pulls apart and there is almost no sauce, only glossy spice paste clinging to it. Serve hot with rice.
Keep cooking
