这道印尼/马来西亚风味的仁当牛肉咖喱曾被某杂志评为世上最美味的食物，也是我做过的味道最丰富的菜之一。
这道咖喱最主要的其实是火候，肉类、香料和椰浆经过长时间慢火烹煮，逐渐浓缩成浓郁的酱汁包裹着软烂的牛肉，真是人间美味。
This Indonesian/Malaysian-style beef rendang curry was once voted the world's most delicious food and is one of the most flavorful dishes I've ever made.
The key to making a good rendang is the simmering. The meat, spices, and coconut milk are slowly cooked and concentrated into a rich flavor curry sauce that coats the tender beef. It is truly a beautiful orchestra of different flavors.
材料：
1公斤 牛腱 或 牛腩 （或各半）
3 杯 椰浆
1汤匙 罗望子膏
1 1/2 茶匙 或 适量 盐
40-50克 棕榈糖/椰糖
5-6 片 枫柑叶
2 汤匙 肉类咖喱粉
1-2 根 香茅
香料：
2 寸 桂皮
2 八角
5-6 只 丁香
6-7 只 豆蔻籽（捣开）
研磨成糊状：
10 克-12克 干辣椒（我用的是克什米尔干辣椒）
5-6 瓣 大蒜
1/2 杯 红葱头
1 根 香茅（只取白色部分）
2 英寸 兰姜
2 英寸 新鲜姜黄 或 1汤匙 姜黄粉
4-5 个 石栗 或 1/4杯腰果
1 茶匙 茴香籽
烤椰蓉：
2 杯椰蓉/椰丝
Ingredients:
1 kg of beef shank or brisket (or half-half)
3 cups of coconut milk
1 tbsp of tamarind concentrate
1 tsp salt or to taste
40-50 g or palm sugar
5-6 kaffir lime leaves
2 tbsp of Meat Curry Powder
1-2 Lemongrass
Whole Spice：
2 inches of Cinnamon stick
2 Star Anise
5-6 Cloves
6-7 Cardamon pods (pounded)
Grind into paste:
10 g - 12 g of Dried chilies (I am using Kashmiri dried Chilies)
5-6 cloves of Garlic
1/2 cup of Shallot
1 stalk of Lemongrass (use only the white part)
2 inches of Galangal
2 inches of Fresh turmeric OR 1 tbsp of turmeric powder
4-5 candle nuts OR 1/4 cup of cashew nuts
1 tsp Fennel seeds
For Kerisik (Roasted grated coconut):
2 cups of grated old coconut
1. 把椰丝放到平底锅或者镬里中小火干煸至泛黄变酥后取出放凉。
2. 用研磨机把煸香的椰丝磨成膏状备用。
1. Toast the shredded coconut in a frying pan or wok over medium-low heat until golden brown and crispy. Remove from heat and let cool.
2. Grind the shredded coconut into a paste using a grinder. Set aside.
4. 把列在搅拌成糊状里的所有材料除了小茴香外加一点水用破壁机搅拌成糊状。
注：因为香料糊的材料需要跑好几个店才能买齐，所以我一般会在搅拌这个香料糊的时候(但是不加小茴香籽，因为小茴香籽是个别食谱才用得上。) 多做几倍的量，把剩下的分成几份冻起来, 下次要用就解冻一份即可。
5. 把小茴香加入香料糊，继续磨成细致的糊状。
6. 锅里倒入2大勺食油，把八角、丁香、豆蔻籽、桂皮、加入稍微煸煸。
7. 把香料糊倒入煸干，出香味的时候加入咖喱粉翻炒一分钟。
8. 加入牛肉块，翻匀稍微煮五分钟。
9. 把香茅稍微拍拍，切成2-3寸后加入锅里，把肉继续煮至肉汁变干。
3. Wash and cut the beef shank and brisket into pieces, soak in cold water for ten minutes, drain and set aside.
4. Combine all the ingredients listed under grind into paste, except the fennel seeds. With a little water, blend all ingredients in a blender until smooth.
Note: It takes multiple trips to various stores to gather all the herbs and spices for curry, therefore when I do gathered all the ingredients, I will make a larger batch of the herbs and spice paste (without the fennel seeds, as they are only used in certain recipes) and freeze the remaining into several portions for later.
5. Add the fennel seeds to the blender and continue blending until smooth again.
6. Add 2-3 tablespoons of cooking oil into a pot and add the star anise, cloves, cardamom seeds, and cinnamon stick, heat for 30 seconds.
7. Add the spice paste and cook until fragrance or you can see some oil on the edge. Add the curry powder and stir for one minute.
8. Add the beef cubes, toss well, and cook briefly for about five minutes.
9. Lightly bruise the lemongrass, cut into 2-3 inch and add them to the pot. Continue cooking the meat until the juices have dried up.
10. 锅里加入4-5杯水和一杯的椰浆，煮滚后加盖转小火炖45-50分钟。
11. 开盖加入罗望子酱，稍微撕开揉一揉的枫柑叶，加入剩下的椰浆，盐和椰糖调味。
12. 加入椰酥拌匀，加盖继续小火炖10-15分钟至汤汁变浓稠，边上开始泛油，这个时候可以按口味加盐或者椰糖调整咸甜。
13. 熄火后加盖虚焖个十几分钟后再吃味道更浓郁。
10. Add 4-5 cups of water and 1 cup of coconut milk to the meat and bring the curry to a rolling boil, cover the pot with lid and simmer over low heat for approximately 45-50 minutes.
11. Add tamarind paste, add lightly torn the kaffir lime leaves, and the remaining coconut milk to the pot, season with salt, and palm sugar to taste.
12. Add the kerisik/toasted coconut paste, and continue simmering the curry over low heat for 10-15 minutes until the liquid thickens and begins to break grease on top of the curry. You can adjust the saltiness or sweetness to taste by adding salt or palm sugar at this stage.
13. Remove the curry from heat, cover with lid and let it rest for about ten minutes before serving, the resting will allow the rendang to have more wholesome and rich taste profile.
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