Beef Rendang

1. 01

   For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later), then blend in a food processor with a little water until smooth.

2. 02

   In a large pot, heat 3 tbsp oil over medium-high heat. Add the beef shin, which has already been rinsed and soaked in vinegar and water (see notes) and fry until lightly browned and slightly caramelised on all sides. Remove any excess liquid as it cooks.

3. 03

   Clean the pot, then heat 2 tbsp Mama Yu Sambal and add the remaining lemongrass stalks. Add the rempah and fry until darkened, fragrant, and the oil begins to separate.

4. 04

   Add a large ladle of chilli oil, followed by the spices, beef and coconut milk. Stir to combine, then add the tamarind paste, salt, sugar and MSG. Pour in water until the beef is just covered.

5. 05

   Mix well until everything is evenly distributed, then cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender.

6. 06

   Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised.

7. 07

   Once the rendang is cooked, add the toasted coconut, mix well and serve with freshly steamed coconut rice.

“Instead of boiling the beef, soak in vinegar and water - this step removes impurities while keeping the flavour and nutrients in the meat” — Mama