Daging rendang dendeng is ideal as home-cooked-food because no coconut milk is needed to enhance the taste. You just need the normal ingredients of grounded chillies and shallots plus some slices of bruised tumeric root and lemon grass. Boil chunky beef in 2 cups of water for 20 minutes. Drain and set aside. Cut the chunks into smaller slices.
Heat wok with oil and saute grounded ingredients of chillies and shallots, 3 slices of bruised tumeric root and 3 pieces of bruised lemon grass till fragrant. Put in cooked beef and 1 cup of beef stock. Mix well and let it simmer for 20 minutes.
Next, add in 4 tbsp of sugar, 1 tbsp vinegar, 1tsp chicken and belachan granules and stir to mix well and cook under slow fire until you get a thick gravy.
Next, add in 4 tbsp of sugar, 1 tbsp vinegar, 1tsp chicken and belachan granules and stir to mix well and cook under slow fire until you get a thick gravy.
Best with white rice, roti putih or roti jala. Keep overnight in fridge and the taste will even be better. Sedapppppppp.
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