Learn . Laugh . Eat

Beef Rendang

Prep: 15 mins

Cook: 90 mins

A satisfying Malaysian meal that takes a little bit of time, but is well worth it!

  • 1kg braising/topside beef, diced into bit-size pieces
  • 625ml thick coconut milk
  • 250ml hot water
  • Spices 5-10 dried chillies (soaked in hot water for 15 mins)
  • 15 Thai shallots
  • 3 lemongrass stalks
  • 2cm fresh galangal
  • 2cm fresh ginger
  • 1cm fresh turmeric root

The stock

  • 100g freshly grated coconut or ¾cup of dried coconut
  • 3tbsp concentrated tamarind
  • 2 kaffir Lime Leaves
  • 2tsp sugar
  • 1-2tsp salt

Preparation

Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.

Pour this over the diced beef and mix well to marinate.

Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.

Cooking

Next, fry the marinated beef in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.

Pour over the coconut milk and water, stir well and leave to simmer for 1-1.5 hours until the oils from the coconut become visible and the sauce has almost completely evaporated; stir occasionally.

Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!

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  • 1kg braising/topside beef, diced into bit-size pieces
  • 625ml thick coconut milk
  • 250ml hot water
  • Spices 5-10 dried chillies (soaked in hot water for 15 mins)
  • 15 Thai shallots
  • 3 lemongrass stalks
  • 2cm fresh galangal
  • 2cm fresh ginger
  • 1cm fresh turmeric root

The stock

  • 100g freshly grated coconut or ¾cup of dried coconut
  • 3tbsp concentrated tamarind
  • 2 kaffir Lime Leaves
  • 2tsp sugar
  • 1-2tsp salt

Preparation

Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.

Pour this over the diced beef and mix well to marinate.

Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.

Cooking

Next, fry the marinated beef in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.

Pour over the coconut milk and water, stir well and leave to simmer for 1-1.5 hours until the oils from the coconut become visible and the sauce has almost completely evaporated; stir occasionally.

Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

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