New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly this BBC recipe. My end result was somewhat disappointing, being very chunky. How can I improve the texture and make it smooth and consistent? I used a generic food processor, one of the cheapest ones in the store. I don't know if a more expensive one would help, but it seems to me there will bound to be chili flakes, lemongrass chunks, galangal chunks in the puree that I prepare in the first step.
Is all galangal super firm and rigid? This was the first time I have used galangal in my cooking, and it was a solid mass of stone that was difficult to cut.
Also, my rendang beef turned out very tart. I wonder if I should cut back on tamarind paste. (I couldn't find kaffir lime leaves anywhere in Atlanta, so I used the zest and juiceof an ordinary lime.)