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Assalamualaikum.. sekarang kan musim kahwin, hati Sya ni teringin la nak makan rendang tok di majlis kahwin tapi sayang payah la nak jumpa..( ye la sah sah takkan jumpa kan rendang hanya untuk waktu raya ja..) so Sya search la resepi ni akhirnya jumpa.. maaf la ye mix malay and english coz I learn from an expert..hehehe..

Serves: 2
Ingredients
Dry Ingredients
1 tbsp fennel seed
2 tbsp coriander seed
1 tspn cumin
1 tspn black peppercorns
Wet Ingredients
10 dried chili (soaked in hot water)
3 stalks lemon grass
2 inch ginger
2 inch galangal
2 inch fresh turmeric
3 cloves garlic
1 tspn shrimp paste
½ medium onion
Herbs for frying
6 tbsp cooking oil
Bruised lemon grass
4 cardamom
2 inch cinnamon bark
Other ingredients:
500g beef
100ml coconut milk
4 tbsp kerisik (roasted coconut)
2 tbsp flat palm sugar
1 tspn salt
5 kaffir lime leaves thinly sliced
Method
Roast the dry ingredients with medium heat until the aromas rise. Let it cool a while and using coffee grinder, grind the ingredients until fine turning into powder. Use mortar and pestel (if you want it done traditional Malaysian style) or blender; blend or pound the wet ingredients until fine. Mix dry and
wet ingredients in a bowl. Heat up the cooking oil in a saucepan. Fry herbs (lemon grass, cardamom and cinnamon bark) until aromas rise. Add in a mixture of dry and wet ingredients and cook until aromas rise again. Fry the mixture for about 5 minutes until the oil separated. Next add in the beef, palm sugar, coconut milk and salt. Give a good stir. Add in 100ml water and simmer with low heat until the beef is tender. Finally add in kerisik and lime leaves. Simmer for 5 minutes and it is ready to serve