Learn . Laugh . Eat

Beef Rendang

Prep:

Cook:

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!


  • 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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