beef rendang is really easy except the part where you have to cook the meat until it turned soft and keep on stirring the rendang so that it will not get burned. However, I have tried this shortcut simple method and the end result is the same as the conventional way of cooking it.
Beef chunk, 500 gms
Potato, 2 pcs, cut into four and boiled until soft
Adabi Premix rendang curry powder, 1 packet mixed with water to make a paste
Shallots, 5 pcs
Serai (lemongrass), 2 stalks
Daun Kunyit (optional), 1 pc
Kaffir lime leaves (limau purut), 5 pcs, cut into thin strips
Dark soya sauce, 1/2 teaspoon
Kerisik (toasted grated coconut), 5 tablespoons
Tamarind juice, 1/2 cup
Salt to taste
Sugar to taste
Put shallots, serai and daun kunyit in a blender. Blend until they are fine. Pour some vegetable oil in wok and saute the blended ingredients until fragrant. Add in the rendang paste. Stir fry for a short while. Add in the beef, kaffir lime leaves and kerisik. Pour in the tamarind juice and dark soya sauce. Add a little water and put the rendang into a crock pot (slow cooker). Cook it overnight until the beef is soft. Pour the rendang into a wok, add salt and sugar to taste. Stir fry until the rendang is a little dry. Add in the cooked potatoes. Serve with nasi lemak (coconut milk rice) or with plain rice.