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Rendang Rembau Recipe

Rembau in Negeri Sembilan is one of the earliest Minang settlements in the Peninsular. Rendang Rembau is Minang-style rendang, marked by extreme spiciness from the use of bird’s eye chillies. The heat is somewhat tempered by the addition of tamarind juice during its final stage of cooking and it is rounded off by the black pepper.

Spice paste
200g coriander seeds, dry-roasted and coarsely-ground
30g dried chillies, seeded and soaked
100g galangal, sliced
10g fresh bird’s eye chillies
1kg beef, cut into big cubes
15g turmeric root, sliced or 1 teaspoon powdered turmeric
20g whole black peppercorns, dry-roasted and coarsely ground

50ml oil
30g garlic, sliced
200g freshly-grated coconut, dry roasted and pounded to make kerisik
500ml water
200g shallots, sliced
4 stalks lemongrass, crushed
750ml thick coconut milk
salt to taste

Blend the spice paste ingredients.
Marinate the beef with the blended paste, coriander and peppercorns for 20-30 minutes.
Heat the oil in a wok, over low heat, fry the shallots until translucent; add the garlic and continue to fry until aromatic.
Add the crushed lemongrass and marinated beef. Cook, stirring, until the beef exudes liquid; add water and kerisik, allow to boil and lower the heat.
Cook, stirring occasionally, until the gravy is thick and the beef is tender (about 1½ hours).
Once the gravy thickens, add the coconut milk, and cook until mixture is almost fry, stirring continuously so that thee bottom doesn’t burn.
Season to taste with salt. Remove crushed lemongrass before serving.

  1. Tes
    June 16, 2010 at 12:39

    1kg , cut into big cubes? 1 kg beef, right?
    The recipe sounds amazing. I have to try it. Thanks for sharing.

    • June 17, 2010 at 01:42

      That right, 1kg beef, cut into big cubes. Thank for highlighting the mistake. I hope you will like this spicy rendang recipe.

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