One day a friend of my ask whether I cook Daging Rendang Dendeng before. Well to think of it the answer is no. So as usual, I when thru google for recipes. I print out a few and compared. After looking at it for days, I mixed & match the ingredients and methods. This is what I have come out with. Give it a try you will be surprise with the taste.
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| Clock-wise from left - Fried and blend to fine powder (3 nos Cardamon Seed , 5 nos Clove, 2 nos Star Anise & 5 gm Cinnamon Stick) |
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| Clock-wise from left - Blend (4 nos Lemongrass, 140gm Shallots, 15 nos Dried Chilli, 15 gm Gelanggal, 10 gm Ginger & 10gm Garlic) |
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| Clock-wise from Top - 200 ml Thick Coconut Milk, 1 tsp Tamarind & 250 ml Light Soya Sauce) |
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| Trim and wash clean beef. Boil till beef tender. Keep about 300 ml beef stock |
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| Slice thin the beef and pound |
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| Slices of fine thin beef after pounded. |
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| Marinate the beef in a big bowl mixed with all the spices and sauces for at least 8 hours |
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| Pour in the marinated beef, coconut milk and beef stock. Bring to boil. Turn fire to low and cook till beef cook and gravy thicken. |
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| Remove and serve with rice or bread. |
