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Beef Rendang

Ingredient	Amount
Canola oil	1½ tablespoons
Beef fillet or chicken, fats removed, cut into small cubes	500g
Water	1½ cups (375ml)
Gula Melaka (Palm sugar)	1 tablespoon
Salt	½ teaspoon
Bay leaf, sliced	2 pieces
Spice Paste
Dried red chilli	4 pieces
Red chilli	1 piece
Green chilli	1 piece
Chilli padi	1 piece
Shallots	6 pieces
Garlic	3 cloves
Lemongrass	1½ pieces
Ginger	½ inch
Turmeric	½ inch
White cumin seeds	½ teaspoon
Coriander seeds	½ tablespoon
Water	½ cup (125ml)

Blend all of the ingredients for the spice paste until mixture becomes a paste.
Heat oil in a large pan and saute the paste for 8 to 10 minutes until fragrant and turns slightly darker in colour.
Add in beef and water. Cook over a medium heat till the meat is almost cooked.
Add in Gula Melaka, salt and half of the sliced bay leaves.
Lower the heat and simmer for 1 to 1.5 hours until the gravy dries up.
Once ready, garnish with the remaining sliced bay leaves.
Serve with ketupat or plain rice.

Carbohydrate:

Protein:

23g

Total fat:

10g

Sodium:

257mg

Potassium:

494mg

Phosphate:

246mg

Recipe courtesy of Atiqah Aznam