Rendang

seriouseats.com

Jenifer A

Retired some years ago after 27 years in public service. Now spend a lot of time cooking and quilting.

8 small Asian shallots (about 4 ounces; 113 g), coarsely chopped (see notes)

6 to 8 finger-length red chiles, such as Fresno or cayenne (about 6 ounces; 170 g), stemmed, seeded, and chopped

1 ounce (30g) fresh galangal, peeled and chopped

½ ounce ( 15 g) fresh ginger, peeled and chopped (about 1 tablespoon)

4 medium cloves garlic ( 20 g), crushed

7 candlenuts or unsalted macadamias (½ ounce; 15 g), smashed (see notes)

2 teaspoons coriander seeds, coarsely ground in a spice grinder or mortar and pestle

2 teaspoons ground turmeric

1 ½ teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume

subheading: For the Rendang:

Two 13 ½- ounce cans full-fat coconut milk

5 fresh makrut lime leaves

1 lemongrass stalk, trimmed and lightly bruised with the blunt side of the knife and tied into a knot (see notes)

1 cinnamon stick

1 teaspoon “wet” tamarind pulp

2 pounds (907g) whole boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes

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