Ingredients

  • Serves 4 people
  • 500 g beef wagyu rump (minced)

  • 5 tbsp desiccated coconut

  • 7 cloves garlic (2 cloves minced)

  • 1 tsp nutmeg powder

  • 1 L coconut milk

  • 1 pcs 5 cm ginger (sliced)

  • 1 pcs 2 cm ginger (chopped)

  • 1 pcs 5 cm galangal (peeled & ground)

  • 1 red chili (sliced)

  • 1 fresh turmeric leaf

  • 5 fresh lime leaves

  • 2 dried bay leaves

  • 1 lemongrass stalk (bruised)

     

  • 10 cardamom pods

  • 25 g shallots (sliced)

  • salt (to taste)

  • pepper (to taste)

  • sugar (to taste)

Rendang Daging Cincang
Recipe Courtesy of
Asian Food Network

Rendang Daging Cincang

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While Rendang is usually served with beef chunks or chicken, Rendang Daging Cincang is a variation which uses minced beef to go with the well-loved fragrant coconut gravy. Go bold with a generous serving of minced beef wagyu rump that will easily soak up the flavors of the aromatic spices and rich coconut. Red meats such as beef pair well with the strong punchy taste of cardamom, giving you a mouthwatering main dish that goes so well with rice.
  • Medium
  • 30 min
  • 320 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • Medium
  • 2 steps
  • 14 Ingredients
  • 30 min
  • 320 min
  • 15 min

Instructions

  1. Mix beef mince

    • Combine beef mince with desiccated coconut, 2 cloves minced garlic, chopped ginger, nutmeg and mix well.
    Mix beef mince


  2. Blend spice paste and boil curry

    • In a blender, add 1 pc 5 cm ginger, galangal, 5 cloves garlic and sliced chili. Blend for 1 minute and set aside.
    • In a large pot on medium heat, add coconut milk. When it starts to boil, add turmeric leaf, lime leaves, bay leaves, bruised lemongrass, sliced shallots and cardamom pods.
    • Whilst continually stirring so that it doesn’t stick or burn on the bottom, let it cook and slowly thicken.
    • Once it’s nice and creamy, add marinated mince mixture and spice paste. Stir well to break up any clumps of meat.
    • Let it gently simmer on a low heat for about 30 minutes, stirring and checking on it regularly so that it doesn’t burn or boil. It is best to simmer this dish for at least 5 hours
    Blend spice paste and boil curry


Plate and Serve!

When you can see that the liquid has reduced towards the end, season with a pinch of salt and sugar, serve hot with steamed rice!

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 500 g beef wagyu rump (minced)

    • 5 tbsp desiccated coconut

    • 7 cloves garlic (2 cloves minced)

    • 1 tsp nutmeg powder

    • 1 L coconut milk

    • 1 pcs 5 cm ginger (sliced)

    • 1 pcs 2 cm ginger (chopped)

    • 1 pcs 5 cm galangal (peeled & ground)

    • 1 red chili (sliced)

    • 1 fresh turmeric leaf

    • 5 fresh lime leaves

    • 2 dried bay leaves

    • 1 lemongrass stalk (bruised)

       

    • 10 cardamom pods

    • 25 g shallots (sliced)

    • salt (to taste)

    • pepper (to taste)

    • sugar (to taste)

    Nutrition
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