Simmer beef rendang in a slow cooker for an easy take on this traditional dish

SINGAPORE - Planning a get-together with friends or family this long weekend? 

Try this recipe given to me by the late Madam Tumiar Simandijuntak, who was of Batak ethnicity and originally from Medan in Sumatra.

In 2012, I spent a wonderful afternoon watching her cook the dish. She insisted on preparing it from scratch, right down to squeezing coconut milk by hand. In memory of her, I feel compelled to use fresh ingredients such as freshly grated coconut instead of store-bought coconut milk. 

I have updated the recipe with more citrus and tamarind juice, and I followed the advice from the coconut and spice stall owner to steep the grated coconut in hot water before extracting the milk.

Using a slow cooker cuts out the necessity of keeping a constant watch over the stove. The slow cooker does a good job simmering the beef.

SLOW COOKER BEEF RENDANG

INGREDIENTS

600g fresh white grated coconut

250ml of hot water

5 red finger chillies, soaked

10 dried chillies

10 shallots (150g)

5 garlic cloves (50g)

30g galangal, chopped

30g old ginger, chopped

1 tsp of salt, 1 tsp of ground coriander

4 stalks of lemongrass (use only 7cm of the root part)

3 Tbs cooking oil or coconut oil

6 kaffir lime leaves

1 daun kunyit (turmeric leaf)

1kg of beef (chuck tender), cut into 8cm x 8cm x 3cm pieces

2 pieces of asam keping (sour fruit)

2 Tbs of tamarind mixed with 4 Tbs of water (strain and reserve the tamarind juice)

1. Place 400g of grated white coconut into a pot. Add the hot water and leave it to cool to room temperature.

2. Squeeze the coconut mixture with a muslin cloth to extract the milk. Discard the used coconut. Refrigerate the milk.

3. Heat a wok or pan, fry the remaining 200g of grated coconut over low heat, stirring constantly to prevent burning. Do not use oil. Browning should take around 30 minutes . Remove the toasted grated coconut, allow it to cool before blending till fine. Set aside 3 Tbs for use later. Store excess in a glass jar and refrigerate.

4. To prepare the rempah or spice paste, grind the red chillies, dried chillies, shallots, garlic, galangal, old ginger and lemongrass together. Use a little water or coconut oil if you are using a blender.

5. Heat 3 Tbs of oil in a pan. On low heat, fry the rempah until it browns and gives off a strong aroma.

6. Add the kaffir lime leaves and daun kunyit.

7. Then add the beef and fry until the beef is coated with the rempah.

8. Add the coconut milk and 1 tsp of salt and the ground coriander.

9. Add the asam keping and tamarind juice. Cover and bring to a simmer.

10. Transfer to a slow cooker and cook on high heat for two hours, stirring occasionally.

11. Lower the heat to low and simmer for another 30 minutes.

12. Add in 3 Tbs of the toasted grated coconut and stir thoroughly. Serve hot with rice.