Beef Rendang Baked Rice

Beef Rendang Baked Rice Ingredients

Spice Paste8 shallots1 inch ginger1 inch galangal2 lemongrass (white parts only)4 cloves garlic10 dried chilies (soaked in warm water)Rendang500 g boneless short ribs or stew beef (or lamb/chicken)5 tbsp oil2 inch cinnamon3 cloves3 star anise3 cardamom1 lemongrass (white part only & pounded)1 cup coconut cream1 cup water1 tsp tamarind paste3 kaffir lime leaves3 tbsp kerisik (dry toasted grated coconut & pounded)1 tsp coconut palm sugar1 tsp salt (to taste)Baked Rice5 cups cooked rice of choice2 cups melty cheese of choice1 tomato (sliced)1 fresh red chilli (sliced)1 tbsp parsley (chopped)1 egg (hard boiled & sliced)

Steps

Chop spice paste ingredients & blend/process till smooth.Heat oil in a pot, add spice paste, cinnamon, cloves, star anise & cardamom, fry until aromatic.Add beef & lemongrass, stir for 1 min.Add coconut cream, tamarind & water, simmer on medium heat (stirring frequently) for abt 30 mins.Add lime leaves, kerisik & sugar, stir well, lower heat, cover with lid & simmer for 1 hr or until meat is really tender & gravy has thicken.Taste to adjust seasoning & remove from heat.Spread rice onto a large baking tray, place beef rendang on top, arrange tomato, sliced chilli, parsley & cheese according to order preferred.Bake in a 200 deg C preheated oven for 10-15 mins or until cheese has just melted.Garnish with sliced boiled egg, more parsley, chillies, tomato & fried shallots (optional) & serve.