Beef Rendang by Kusinerang Maranao

Instructions

1. Heat the pan, add the coconut meat. Toast the coconut meat until golden brown. Transfer the toasted coconut in food processor to get fine texture. Set aside.
2. Combine ginger, red onion, red chili, and sakurab in food processor to get paste texture.
3. Heat the oil in a pot, over moderate heat, add the spice paste and fry for 5 minutes until it is fragrant and dark red in color.
4. Add the beef, stir it until it is coated with the spice paste and cook it for 10 mins.
5. Add turmeric powder, ground and toasted coconut meat, Mama Sita’s Oyster Sauce, and gata. Stir. Lower the heat to simmer for 20 minutes.
6. When the beef is slightly tender, add the kakang gata, salt, and black pepper. Let it cook until beef is tender and the gravy is thick. Turn off the heat.
7. Serve with hot rice and sliced cucumber.

Ingredients