This is a blog post on how to make beef rendang recipe at home. Beef rendang is a classic Malaysian slow cook beef curry. It is great to cook with braising beef that is easily found in supermarkets here in the UK. It’s a great winter warmer and it uses quite a bit of store cupboard ingredients. It is normally served with ketupat (nasi impit) and lemang during Hari Raya (Eid Mubarak). also with other vegetable dishes like lodeh. It is possible to use other meat like chicken or lamb for this recipe. This recipe is great to serve with rice and some salad like freshly cut cucumbers and tomato. Here is a link to old blog post on how to cook rice using a rice cooker.
Kerisik is pounded grated coconut flesh. Normally pestle and mortar is use to make it how it possible to use a blender to make life easier. Pestle & mortar helps to release the oils much easier.
Beef rendang recipe
Equipment
- cooking pot or curry pot
- electric blender
Ingredients
Spices
- 500 grams stewing beef
- 2 tbsp cooking oil
Ingredients to blend into a spice paste
- 1 medium-size onion
- 3 cloves garlic
- Three leaves kaffir lime
- 3 stalks lemon grass the thick core only
- 1 cm shrimp paste
- 2-3 cm fresh galangal or ginger
- two -three fresh red chillies (to taste)
- 2-3 dried red chillies (to taste)
Rendang sauce ingredients
- 3 pods green or black cardamon
- 1 tsp coriander powder
- One tsp cumin powder
- 1 tsp tumeric powder
- One tsp sugar
- 1 tbsp tarmarind paste
- 1 tsp fish sauce
- 200 mls coconut milk (I use Alpro low fat coconut drink)
- 3-5 tbsp kerisik (pounded roasted grated coconut flesh)
Instructions
Beef Rendang recipe
Blend the spices together
- Blend all the spices the ‘spice paste’ together in a blender. They are onion, garlic, galangal, kaffir lime, lemongrass and shrimp paste. If time permits marinate the meat in the blended spices overmight.
Cooking beef rendang
- In a pot heat up 2 tbsp of cooking oil. Add in the blended spices. Fry on medium heat till the onion starts to soften. Don’t cook it on high as it will burn the onion and the rest of the ingredients. Then add the diced beef cubes. Add also the rest of the spices like cardamon, coriander, cumin, and turmeric powder. Fry for about 2 minutes then add about 200 mls of water or coconut milk. Let it stew for at least 40 minutes on low heat till the liquid starts to dry up. Add the rest of the ingredients. Cook for another 5 minutes then serve.
Beef Rendang
Equipment
- cooking pot or curry pot
- electric blender
Ingredients
Spices
- 500 grams stewing beef
- 2 tbsp cooking oil
Ingredients to blend into a spice paste
- 1 medium size onion
- 3 cloves garlic
- 3 leaves kaffir lime
- 3 stalks lemon grass the thick core only
- 1 cm shrimp paste
- 2-3 cm fresh galangal or ginger
- 2-3 fresh red chilies to taste
- 2-3 dried red chilies to taste
Rendang sauce ingredients
- 3 pods green or black cardamon
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp tumeric powder
- 1 tsp sugar
- 1 tbsp tarmarind paste
- 1 tsp fish sauce
- 200 mls coconut milk ! use Alpro low fat coconut drink
- 3-5 tbsp kerisik (roasted grated coconut flesh)
Instructions
Blend the spices together
- Blend all the spices the 'spice paste' together in a blender. They are onion, garlic, galangal, kaffir lime, lemongrass and shrimp paste.
Cooking beef rendang
- In a pot heat up 2 tbsp of cooking oil. Add in the blended spices. Fry on medium heat till the onion starts to soften. Don't cook it on high as it will burn the onion and the rest of the ingredients. Then add the diced beef cubes. Add also the rest of the spices like cardamon, coriander, cumin, and turmeric powder. Fry for about 2 minutes then add about 300 mls of water. Let it stew for about 30 minutes on low heat till the liquid starts to dry up. Add the rest of the ingredients. Cook for another 5 minutes then serve.
