Hey everyone, long time no see! This YouTube post is a dish that I’ve learned recently. A lot of trial and error and I finally have managed to make it work!
I haven’t been back home for Hari Raya for 7 years now. If you don’t know what Raya is, it’s basically like Christmas but for the Malay people. I miss having family and friends around me to celebrate with. And the food, SO MUCH GOOD FOOD! That said, the rendang is usually a dish that is served during special occasions like Hari Raya and weddings. It’s usually beef, though you can make rendang with other meats too. The gravy is simmered for 1-3 hours until it is reduced to this delicious dish. Since the meat is cooked that long, it is so tender and wonderful to eat with rice. But if you’re on keto, cauliflower rice it is!
I really hope you enjoyed this recipe. It took a while to get it to work the way I like it – and keto too! Do comment here or on the video if you’d like to more videos like these or even if there are other things I can improve on.
Till next time!
Keto Beef Rendang
Ingredients
- 15-20 dried chillies deseeded and soaked in hot water
- 7-10 shallots (depending on size US shallots are huge)
- 7-10 cloves garlic
- 2 inches galangal
- 2 inches ginger
- 2-3 lemongrass
- 3 lbs boneless beef short ribs cut into small chunks or 4lbs with bone-in
- 2 lemongrass pounded for release of flavor
- 2 cinnamon sticks
- 6 cardamom pods
- 6 star anise
- 6-8 cloves
- 1 tbsp monk fruit sweetener
- 1 tsp lime juice
- 1 can coconut milk
- 1 can/packet coconut cream
- ¼ tsp tamarind concentrate
- 6-10 tbsp shredded unsweetened coconut for kerisik
- salt to taste
- 7 tbsp avocado cooking oil
Instructions
- Modified kerisik: Heat up the shredded coconut and toast it until it gets some color. Once this gets to a nice golden brown, turn off the heat and set aside for later.
- Next is the prep for the spice paste. Add your soaked chillies, ginger, galangal, garlic, lemongrass and shallots and a little bit of water. Blend until you get an even consistency.
- Heat up the oil. Once hot, throw in your fantastic four spices. Add the spice paste and lemongrass sticks. Fry until it gets aromatic.
- Add the beef and mix for a few minutes until the meat is well blended with the paste. Then, add the coconut milk, coconut cream and about ½ cup of water.
- Once it starts boiling, mix in the modified kerisik. I have added about a teaspoon of lime juice here to replace kaffir lime leaves. But if you can find kaffir lime leaves in your Asian market, it is best to chop them into fine pieces and use them instead! Add a tablespoon of monk fruit sweetener, tamarind concentrate, salt to taste.
- Turn the heat down to medium low and simmer this for about 1-2 hours. Sometimes it will take longer, so use your eyes instead of time. Keep stirring from now and then to avoid burning the bottom. You would want most of the liquid to boil off and the dish to look a little darker. Also, don’t forget to taste it along the way to be sure that the flavor is well balance with enough sweetener and salt.
