Bring to a simmer and cook for 25 minutes or until the chicken is fully cooked, use low heat, stir now and then. Add in brown sugar, salt, roasted coconut paste, squeezed tamarind juice, coconut milk, kefir lime leaves and mix everything together. Bring to a simmer and cook for 20 minutes until the sauce thickens and the oil separates. Heating the paste. With the coconut cream. As the liquid absorbs. In the end, all of the liquid was absorbed into the beef, turning a tenderloin curry into beef rendang. We served the beef rendang with rice, and other dishes we learned to prepare with Chef Shuk. Learning how to cook beef rendang was one of the highlights of our trip to Langkawi Start by blending the chillies, garlic, shallots, 2 of the lemongrass sticks and turmeric powder with 2 tablespoon of water to make a thick paste. 2. Heat up a splash of oil in a wok and once it's hot add in the paste. Cook until the oil separates, this usually takes a couple of minutes. 3. The most popular beef cuts for rendang are those that are tough and have a lot of connective tissue. This is because rendang is traditionally cooked low and slow to break down the tough fibers and make the meat tender. Some of the most popular beef cuts for rendang include chuck roast, brisket, short ribs, beef shank, and flank steak. Heat the oil in a large saucepan on medium heat. Add the cinnamon stick, star anise and cloves and fry for 30 seconds. Add the rendang paste, and cook for 2 minutes, stirring regularly. It will be a bit dry as we are only using 2 tablespoons of oil in here. Add the pork to the hot oil and cook until lightly browned along the edges. Add the kaffir lime leaves. Pour in the coconut milk and tamarind extract. Add the desiccated coconut. Stir. Season with fish sauce and sugar. Cover and simmer for an hour to an hour and a half (or longer) or until the pork is tender. Pat dry the lamb shoulder, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of lamb in Instant Pot. Generously season the other side with salt and black pepper. This video is specially produced to explain how to prepare the Malaysian style chicken rendang. Rendang is a spicy stewed dish originated from Minangkabau, I Bring the mixture to a boil over high heat, then reduce to a gentle simmer and continue to cook for 1 to 2 hours. (Stir every 10 minutes so the rendang doesn't stick to the bottom of the pan.) After 1 hour, add sugar and salt. Check for taste. Add the thinly sliced turmeric leaves and stir to combine evenly. Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit. Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste. Add the coconut milk, Kaffir lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. OE0RHKu.