Malaysia Recipes – Shukri Shafie’s Beef Rendang
Finely chop and pound the paste ingredients to a smooth paste.
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Wok
- Stove
- Measuring spoon
- Wooden spoon
- Spoon
Ingredients
- lemon grass
- onions
- galangal
- ginger
- garlic
- 2 tbsp cooking oil
- 4 star anise pods
- 8 cardamom pods
- 15 cm cinnamon stick
- 8 cloves
- 2 kg topside or lean chuck steak of beef or preferably water buffalo
- milk/cream of 1 coconut
- kafir lime leaves
- turmeric leaves
- tamarind juice
- chillies
- salt
- black pepper
- meat of 1 coconut, dry fried or toasted till bronze and dry
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