Ajilimójili Rendang

Ingredients

In this adaptation, the original Ajilimójili is transformed into a Malay-style rendang. The traditional Mexican flavors are infused with Malay spices such as lemongrass, galangal, and turmeric. The dish also incorporates peanuts and coconut milk, which are commonly used in Malay cuisine. The cooking technique is adjusted to slow-cook the meat in the rendang sauce, allowing the flavors to meld together and create a rich and aromatic dish. We alse have the original recipe for Ajilimójili, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 turmeric leaves 2 turmeric leaves
• 4 red chilies, sliced 4 red chilies, sliced
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon tamarind paste 1 teaspoon tamarind paste
• 200g (7 oz) roasted peanuts, ground 200g (7 oz) roasted peanuts, ground
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lemongrass, galangal, kaffir lime leaves, turmeric leaves, red chilies, shallots, and garlic. Sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the tamarind paste and ground peanuts, ensuring the meat is well coated.
4. 4.
   Pour in the coconut milk and add the palm sugar. Season with salt to taste.
5. 5.
   Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the sauce has thickened.
6. 6.
   Serve the Ajilimójili Rendang hot with steamed rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results in this recipe. Trim any excess fat before cutting into cubes.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 1 tablespoon of fresh galangal.
• Tamarind paste — To make tamarind paste, soak tamarind pulp in warm water for 15 minutes, then strain and discard the solids. Use the resulting liquid as tamarind paste.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chilies to the dish.
• If you prefer a thicker sauce, simmer the rendang uncovered for the last 30 minutes of cooking.
• Leftover rendang can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Ajilimójili Rendang with steamed rice and garnish with fresh cilantro leaves. The rendang pairs well with a side of pickled vegetables or a fresh cucumber salad.

Presentation advice

To enhance the presentation, sprinkle some crushed peanuts and sliced red chilies on top of the Ajilimójili Rendang. Serve it in a traditional Malay-style bowl or on a banana leaf for an authentic touch.