Malaysian Beef Rendang

Malaysian Beef Rendang

33 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Trevor Hobson
Recipe by  Trevor Hobson

“This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

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Reviews (33)

Rate This Recipe
Cynniebuns
67

Cynniebuns

I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds with the shredded coconuts helps with buildling the sauce. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar. Otherwise, the recipe is quite authentic. :)

Sam Cooker
66

Sam Cooker

This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it in a pot and close the lid to let the meat tenderise for about 30 mins and then start evaporating the liquid. Perfection!

MGC
38

MGC

The flavor and especially the smell of this dish is very attractive. I found that my stew beef didn't get tender enough in the wok, so I used a pressure cooker to finish it off. Next time I'll skip the wok entirely.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 654 cal
  • 33%
  • Fat
  • 54.5 g
  • 84%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 22.3 g
  • 45%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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