Beef Rendang

Step 2: Make the aromatic paste

Aromatic paste

  • Garlic, diced
    5 cloves
  • Shallots, diced
    2-3
  • Fresh ginger, diced
    2 spoonfuls
  • Turmeric powder
    2 spoonfuls
  • Galangal Root, diced
    2 spoonfuls

Spices

  • Cumin
    a spoonful
  • Ground coriander
    a spoonful
  • Coconut Flakes
    a spoonful

In a mortar & pestle or food processor, puree aromatics into a rough paste.

Add to the braising pot with the meat, making sure it’s enough to coat each piece after mixing. Stir and the mixture until the paste starts to and cling to each piece.

Sprinkle the ground spices over top.