Ingredients

  • Serves 2 people
  • 300 g beef

  • 500 ml coconut milk

  • 5 kaffir lime leaves

  • 1 pc asam landis 

  • 1 turmeric leaf

  • 2 sale leaves 

  • 2 pc pekak

  • 1 tsp salt

  • 1 tsp sugar

  • 1/2 tsp black pepper

  • vegetable oil 

  • spice paste: 

    7  hazelnuts 

  • 5 pieces laos

  • 3 pieces of ginger

  • 6 red chilies

  • 7 shallots

  • 7 cloved garlic 

  • 3 lemongrass sticks 

Recipe Courtesy of Asian Food Network

Beef Rendang

Meltingly tender chunks of beef swimming in a creamy coconut sauce that is sweet and spicy, it is no surprise that the Beef Rendang is a favourite and characteristic food of Malay communities in Indonesia, Malaysia and Singapore. Its spice paste –a union of lemongrass, candlenuts, chilies, shallots and garlic –pairs perfectly with beef and coconut milk to create a stew that sings in your mouth. Be sure to simmer the concoction for at least an hour to achieve the best texture!
Meltingly tender chunks of beef swimming in a creamy coconut sauce that is sweet and spicy, it is no surprise that the Beef Rendang is a favourite and characteristic food of Malay communities in Indonesia,...
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
Halal
Halal
No Alcohol
No Alcohol
No Nuts
No Nuts
  • Easy
  • 60 min
  • 20 min
  • 15 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 60 min
  • 20 min
  • 15 min

Instructions

  1. Prepare and blender rempah (spice) paste

    • Chop red chilies and in a blender, add shallots, chili, garlic and lime leaves. Along with candlenuts and lemongrass and oil, blend into a paste and set aside. 

  2. Fry the rempah (spice)paste and cook meat

    • In a pan, fry the spice paste until aroma surfaces, then add in the meat and begin to toss evenly until the meat becomes tender.
    • Add in the turmeric leaf, bay leaves, kaffir lime leaves, star anise and dried tamarind. Keep cooking with medium heat, as you season with black pepper, salt and sugar
    Fry the rempah (spice)paste and cook meat

  3. Add in the coconut milk

    • Pour in the coconut milk and season the beef rending with salt, pepper and sugar.
    •  Let it simmer on low heat for about an hour or until the stew turns dark brown.
    Add in the coconut milk

Plate and Serve!

| If paste mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency

Plate and Serve!

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