Beef Rendang (rendang daging), the way you’ll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
This particular recipe was given to me by a Malaysian chef, who will remain nameless. Hence the review below. The review was written by me on the first time I made this amazing dish!
Malay Beef Rendang Recipe (Authentic Resepi Rendang Daging)
Recipe by HolisticJBBeef Rendang (rendang daging), the way you’ll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
6
people25
minutes3
hours377
kcal16.6
g3
hours25
minutesKeep the screen of your device on
Ingredients
- For The Beef
1 kg braising or stewing beef
400 ml coconut milk
250 ml water
1 lemongrass stalk
2 turmeric leaves (large)
1 tsp salt
- For The Spice Paste
3 lemongrass stalks
galangal
ginger
5 garlic coves
20 -30 dried red chili
2 large onions
4 tbsp kerisik
1/2 tsp ground turmeric
1 tbsp ground coriander
Directions
- Prepare The Ingredients
- Cut the dried red chili in half and place in a bowl of hot water to soak around 20 minutes. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up. Once the chili have soaked drain the water off and set aside. If you do not want the paste too hot you can remove some, or all, of the seeds.
- Prepare The Spice Paste
- Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestle and mortar or, like me, add them to an electric blender or spice grinder. First add the lemongrass. Chop into bits and blend for 10-15 seconds. Then chop your galangal. Add it to the blender and blitz for another 10 seconds. Add the chopped ginger and garlic cloves. Blend for 10 seconds. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Do not be tempted to add water! You will not need it! Finally add all the remaining ingredients. (soaked chili, Kerisik, turmeric, coriander and remaining onion. Continue blending until you have a fairly fine mix. It does not need to be entirely smooth (but smooth is better than chunky)
- Cooking The Beef Rendang
- You can use a large, heavy based saucepan or a Dutch oven. I find it easier to add half the beef, then all the spice paste and give it a mix. Then add the remaining beef and mix well. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well. Place on a low heat and let it come to a gentle simmer. Occasionally stir to make sure everything is well combined. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect! The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
Nutrition Facts
- Serving Size: 1g
- Calories: 377kcal
- Carbohydrates: 16.6g
- Protein: 30.5g
- Fat: 21.7g
- Cholesterol: 75mg
- Sodium: 102.7mg
- Fiber: 3.7g
- Sugar: 5.6g
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