Beef with dry coconut milk (rendang sapi)

Recipe is borrowed from here.

Modifications
1. Coconut milk amount is cut down to the bare minimum, just enough to give the taste.
2. Leanest beef cut is used to cut down on the amount of fat. The downside is that cooking time has to be increased a lot, otherwise you will feel like you are chewing shoes.

Cooking time
- preparation: 10 mins
- boiling beef: 3 hours
- heating coconut milk: 20 mins
- drying beef: 2 hours

Ingredients (serve 5)

1 kg beef shank, cut into medium pieces
1 cup coconut milk
2 tsp salt
1 tbsp tamarind

Leaves spice:
4 lime leaves
2 stalk lemongrass, put aside 1.5" of the root part, bruised

Spice paste:
2.5 tsp crushed chili
10 small shallots
5 cloves garlic
1.5" galangal
2" ginger
2 stalk lemongrass, 1.5" of the root part
3 lime leaves
1 tbsp ground coriander, dry heated
1 tsp cumin, dry heated
1 tsp pepper, dry heated
4 anise star

Nutritional information (per serving)

		PRO	FAT	CARB
beef shank, 200 g		44g	8g	0g
coconut milk, 1/5 cup		0g	7g	0g
TOTAL (311 cals)		44g	15g	0g

Cooking instruction
1. Cook beef shank in slow cooker for 3 hours. Leave 1 cup of the broth, and put beef aside.
2. Heat coconut milk with leaves spice and anise star until it's boiling. Once anise star is a little soft, blend with the spice paste.
3. Mix spice paste in coconut milk, stir often for 15 minutes and then turn down the heat to low.
4. Mix beef, beef broth, tamarind and salt, and heat it using low heat for 2 hours or until sauce becomes very dry. Stir vigorously every 15 minutes or so to avoid the coconut milk to separate and beef to burnt.
5. If beef is soft enough, but there are still too much sauce left, separate beef from the sauce. Heat the sauce by itself until it's very dry, and broil the beef for 5-10 mins until it's very dry. Enjoy!

Results





1st attempt
The food looks good, but I am not sure if it taste right. I like it a little bit sweeter, so I put just a tad of sugar before eating.