Beef rendang is a spicy meat dish from Indonesia and it is well-loved by everyone, especially the Malay community.
Beef rendang can be easily switched up with chicken or lamb and is best paired with rice.
This recipe is easy to follow and recreate within just three simple steps.
Do remember to simmer your beef rendang under low heat for an hour or until the stew turns dark brown for better texture. It is definitely worth the wait!
Serves two 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
- 7 hazelnuts or candlenuts
- 3 pieces of ginger
- 6 red chilies
- 7 shallots
- 7 cloved garlic
- 3 lemongrass sticks
1) Prepare and blender rempah (spice) paste
- Chop red chilies into a blender and add shallots, garlic and ginger. Add in the nuts and lemongrass, 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
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.
Plate and serve!
- If paste mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Asian Food Network