Makan Time in Singapore




500 gr beef
250 gr red pepper, remove the seeds
6 shallots
4 cloves garlic
5 candle nut
3 cm fresh crushed galangal
3 cm fresh turmeric
2 cm fresh ginger
1 stalk bruised lemon grass
1 dsp coriander powder 
2 tsp white pepper powder
1/2 tsp cumin
1/2 tsp nutmeg
4 pcs asam gelugur*
2 salam leaves
2 turmeric leaves*
2/3 lt clear coconut milk
1/3 lt thick coconut milk
salt to taste
oil for frying


- Grind red peppers, shallots, garlics, turmeric, ginger, cumin,
coriander, nutmeg, white pepper, candle nut to a fine paste.
- Heat the oil in a wok and fry the paste till fragrant.
- Add salam leaves, turmeric leaves, lemon grass, asam gelugur, galangal, and
beef. cook and stir well till there's no more water on it.
- Add the clear coconut milk first and cook the beef till tender and then
add the thick coconut milk next and cook again till the sauce is thick.

* The turmeric leaves add special flavour to your rendang ( for the real
rendang ! ). A kind of this leaf you can get in Indonesian food shop.
* Asam gelugur is like dry lemon, you can improve by 2 tsp tamarind and
you soak in 3 dsp warm water.

Sugestion : you can add 100 gr dry coconut. Method : just roast the dry
coconut on a wok without oil till it get light brown colour and pound it
fine till the oil from the coconut is coming. Add it at the same time when
you add the thick coconut milk on your rendang.

Source - Rudy Supratman