Beef Curry – Rendang

Soak tamarind pulp in a baking bowl with 200 ml hot water.

In the meantime, rinse and dry the cooled beef and cut into small cubes.

Peel shallots, garlic and ginger and chop into small cubes.

Stir the tamarind pulp in the soaking water until it becomes thick and brown,

and strain through a sieve. Collect the juice. Heat oil in a wok or high

frying pan, brown shallots, garlic and ginger. Sauté the

Sauté the meat in batches over high heat.

Add the palm sugar, cumin, coriander, sambal oelek and turmeric.

turmeric and fry briefly. Now add coconut milk and a few

tablespoons of tamarind juice. Leave the curry open for a few minutes.

make

stir. Then turn down to medium heat and simmer with lid closed for 1

to 1 1/2 hours. Season with salt to taste.

I’m not quite sure if the tamarind juice has any effect. In the original recipe, the whole 200 ml should be added to the dish. I

tasted little of the stuff.

In any case, you no longer need to season this dish with pepper, but you should season with salt extensively. The coconut milk should not be omitted, you can taste it quite well in the background. It gives the dish

Anyway, it is different from normal sugar, rather a thick paste and

therefore rather replaceable by maple syrup, than by normal (or also brown) sugar.

Another bit to