Chicken Rendang
(Click on picture for a more yummy view)
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Beef Rendang
(Click on picture for a more yummy view)
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Hi there, dear friends 
Selamat Hari Raya Aidil Fitri and Happy Id to all my Muslim friends from around the world!
This is the third year that I had cooked a traditional Malay feast for Hari Raya. The first time, I made Rendang with Beef but for the second year, we had Chicken Rendang instead. This year, I couldn’t decide on which meat and so I had cooked both Chicken and Beef Rendang instead! 
Am I glad I did! Because the new recipe that I had followed this year turned out to be so delicious that all my rendang was finished in just 3 meals! We had it for lunch, dinner and for dinner the next day with Nasi Lemak. When my husband first tasted this year’s Hari Raya feast, he was in absolute heaven and he said, “If I were to die right now, I will die a very happy man!”…and he continue to stuff himself with more Ketupat, Kuah Kacang and Rendang! 
Ketupat (Rice in Coconut Casings) and Kuah Kacang (Satay or Peanut Sauce)
(Click on picture for a more yummy view)
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Somehow, this year, my Hari Raya cooking was perfect (IMHO) as even the Ketupat was of the right texture. The Ketupat was the main star of the meal as the coconut casings are NOT available throughout the year but only for the Hari Raya festival and the other Muslim festival in November/December…I forgot the name of that festival. 
READ HERE for my Kuah Kacang Recipe, and for instructions on how to cook the Ketupat, READ HERE.
For 2009, I cooked 1 1/2 kg of Beef Brisket and 1 large whole chicken (separately). Because I was also making Kuah Kacang, I made 3 portions of the ingredients for the Rendang recipe. This helps to cut down some of the cooking time and in one go, I had already cooked the Rendang/Kuah Kacang paste together. 
The Beef Rendang was simmered over 3 hours, with frequent stirring to prevent burning at the bottom of the wok, whilst the Chicken Rendang was slow cooked over 1 1/2 hours (chicken take a shorter time to get soft).
Although the recipe may seem like tedious, cooking rendangs is like that but its heavenly taste will more than make up the time and effort that you have put into cooking this. Best is when you see your family or friends tucking happily into your rendangs and you will be very proud of your achievement! 
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Here is the recipe for the Delicious & Fragrant Beef Rendang (for more meat, just increase the amount of ingredients accordingly) -
250 grated coconut, to make kerisik or toasted coconut (READ HERE for Kerisik recipe. You can make this in advance and refrigerate)
1 1/2 kg Beef Brisket, washed, cut into cubes ( can use Beef Chuck also)
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(A) Ingredients to be dry roasted in a wok/pan over a small fire for about 5 minutes, cooled down, and then pounded or grinded :-
35 gm whole black peppercorns
35 gm coriander seeds
35 gm fennel seeds
35 gm cumin seeds
(the dry roasting makes these spices very aromatic)
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(B) Ingredients to be blended with a cup of water to make a spice paste :-
100 gm galangal
60 gm ginger, skin removed
60 gm fresh turmeric root, skin removed
1 whole bulb garlic, skin removed
60 gm dried red chili (soaked in hot water until soft. Can be replaced with 1 cup good Chili Boh)
300 gm shallots, skin removed
3 to 4 stalks serai or lemon grass (use bottom white part only)
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Other ingredients to be prepared and set aside :-
2 cinnamon sticks (about6 cm long each)
20 cloves
6 star anise
1 cup or 250 ml oil for frying rendang paste
Thick Santan or Milk from 3 coconuts, or 3 cans or 3 180ml packets
2 cups or 500 ml of water to be added to coconut milk
3 turmeric leaves, cut into 2 cm lengths
1 piece kaffir lime leaf, cut into 1 inch width
Salt & Sugar to taste (for me, I had put about 3 tbsps of sugar and 2 tbsp of salt, but it is better that you estimate your own amounts)
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Cooking Instructions :-
1) Heat up wok with oil and add in cinnamon sticks, cloves and star anise. Fry for 1 minute.
2) Add in the blended ingredients/spice paste (B) and fry until they are dry and aromatic… and the oil separates. Keep stirring frequently.
3) Add in the powdered spices (A) and mix thoroughly into spice paste.
4) Add in the beef cubes. Fry for about 5 minutes.
5) Add in the coconut milk and water.
6) Bring to a boil…..then lower heat to small and simmer for about 2 to 3 hours, depending on the cut of beef that you are using.
7) Add in the turmeric and kaffir lime leaves, and the kerisik and stir thoroughly….bring up the heat again to boil the rendang again, then lower heat to simmer until the oil separates at the top, from the kerisik.
8) Add salt and sugar to taste.
Tips
- if your rendang mixture gets too dry but your meat is still tough, add in half cups of water at a time.
- if you don’t want your rendang to be too dry, you can add more water to it and simmer for at least another 20 minutes
- to make your rendang lasts longer over a few days, refrigerate immediately when cool and only take out enough portions for a meal
- you can also freeze some rendang for eating later. Just bring to a boil again over a small heat.
- my family all agree that the Beef Rendang tasted much better than the Chicken Rendang.
Hope you will give this recipe a try and do let me know how your rendang turns out, okay?
Happy Cooking!
With best wishes,
choesf
